Starbuck's Copycat Recipes
Starbucks Tazo Chai Tea
2.5 cups water
6-8 green cardamompods
2 w hole black peppercorns
1-2 slices fresh ginger, peeled and diced
2 sticks cinnamon
1-2 cloves
2/3 cup milk
4 tsp honey
2-3 tsp loose black tea
Put the water in a saucepan, add the spices, and bring to a boil.
Turn down the heat and let simmer for 5 to 10 minutes. Add milk
and sugar and bring to a boil. Add tea, turn
off the heat, and let infuse for two to three minutes. Strain into
two cups and serve hot.
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Starbucks Coffee Frappe
18 -22 Ice cubes, crushed
7 ounces Double-strength coffee, chilled
2 tablespoons granulated sugar
2 tablespoons flavored syrup of choice (vanilla, hazelnut, -raspberry or other)
Whipped cream, to garnish
Place the ice, coffee, sugar and syrup in a blender. Blend until the frappe is smooth. Pour into a
large, tall glass. Garnish with whipped cream.
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Starbucks Mocha Frappuccino
6 cups double-strength freshly brewed dark roast coffee
2/3 cup un-sweetened cocoa powder, plus additional cocoa powder for garnish
2 cups nonfat milk
Fill ice-cube trays with half of the brewed coffee and place in the freezer.
In a bowl, combine the remaining brewed coffee, cocoa powder and milk and stir to dissolve the cocoa. Cover and chill.
When the ice cubes have frozen, transfer them to a kitchen towel and, using a hammer ormallet, crush the cubes. Fill 4 glasses with the crushed ice and divide the coffee-cocoa mixtureevenly among them. Dust the top with cocoa powder and serve.
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milk
1 shot espresso
.75 oz vanilla syrup (.25 oz per 4 oz liquid)
caramel sauce
In a regular-sized coffee mug, add vanilla syrup and steamed milk. Top with milk foam and add freshly brewed espresso through the foam. Drizzle with caramel sauce.
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Starbucks Pumpkin Spice Latte
3 heaping Tsp. canned pumpkin
2 T. Vanilla syrup
1/4 tsp. pumpkin pie spice
1 cup milk
1-2 shots espresso
In a small saucepan, stir pumpkin puree into milk. Add vanilla syrup and pumpkin pie spice.
Heat gently, continuing to stir occasionally just until steaming and foam begins to appear.
Pour pumpkin flavored milk into a tall mug and pour espresso over.
Top with whip cream and a dash of pumpkin pie spice.
Note: If you like it slightly sweeter; add a bit of vanilla flavored coffee cream.
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Starbucks Java Chip Frappuccino
4 tablespoon chocolate syrup
4 tablespoon chocolate chips
4 cups double-strength freshly brewed dark roast coffee
Chopped or crushed ice
Whipped cream(optional)
Chocolate syrup (for drizzle, optional)
Fill blender half full with chopped or crushed ice. Add all ingredients (except whipped cream)
and blend until thick and still icy. Pour into 4 tall glasses, top with whipping cream and drizzle
chocolate over the top.
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Starbuck's White Chocolate Mocha
2/3 cup milk
6 tablespoons white chocolate chips
coffee
whipped cream
Add milk and chocolate chips to a saucepan or double broiler and heat until chips are melted, mean while make coffee in espresso machine, pour half of milk.
Add mixture to coffee mug and fill rest of the mug with coffee saving enough room for whipped cream
Enough for two mugs.
You may also use Torani’s White Chocolate Syrup.
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3 cups water
3 cups milk
6-8 black or decaf black tea bags
1/2 cup honey
1 tsp ground cinnamon
1 tsp ground cardamom
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1/2 tsp ground ginger (or a mashed small chunk of fresh)
Bring water and milk to a boil. Add other ingredients, return to boil. Turn off heat and let steep
for 3-5 minutes. Remove tea bags then filter through fine strainer. Good hot or cold.
This can be
kept in the refrigerator and microwaved when you want it hot.
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