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starbucks coffee recipes beverage recipes starbucks frappuccino 1/2 cup fresh espresso 2 1/2 cups low fat milk 2 percent 1/4 cup granulated sugar 1 tablespoon dry pectin combine all of the ingredients in a pitcher or covered container stir or shake until sugar is dissolved chill and serve cold makes 24 ounces to make the mocha variety add a pinch 1/16 teaspoon of cocoa powder to the mixture before combining to make espresso with a drip coffee maker and standard grind of coffee use 1/3 cup ground coffee and 1 cup of water brew once then run coffee through machine again same grounds makes about 1/2 cup fresh espresso to use in the above recipe starbuck s chai tea 3 cups water 3 cups milk i use skim 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 i use less because i don t like too strong a clove taste 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 starbuck s java float ingredients 4 tbsp chocolate syrup 2 cups club soda or sparkling water chilled 4 scoops coffee ice cream instructions in each of 2 tall glasses stir together 2 tbsp of chocolate syrup and 1 cup club soda place 2 scoops of ice cream in each glass and serve immediately serves 2.

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p. 2

mocha coconut frappuccino like a cold mounds bar in a cup with a caffeine kick thrown in for extra buzz find shredded coconut in the baking aisle and toast 1/2 cup of it store the leftover coconut in the fridge you ll use most of the toasted coconut in the blender but save a little for the garnish when the drinks are done 1/2 cup shredded coconut 3/4 cup double strength coffee 1 cup low-fat milk 1/3 cup hershey s chocolate syrup 3 tablespoons granulated sugar 2 cups ice garnish whipped cream 1 preheat oven to 300 degrees spread shredded coconut on a baking sheet and toast coconut in the oven stir the coconut around every 10 minutes or so for even browning after 25 to 30 minutes the shredded coconut should be light brown cool it off 2 make double-strength coffee by brewing with twice the coffee required by your coffeemaker that should be 2 tablespoons of ground coffee per each cup of coffee chill before using 3 to make the drinks combine cold coffee milk 1/3 cup of the toasted coconut 1/3 cup chocolate syrup and sugar in a blender blend for 15 to 20 seconds to dissolve sugar add ice and blend until ice is crushed and the drink is smooth pour drinks into two 16-ounce glasses garnish each drink with whipped cream a drizzle of chocolate and a pinch of some of the remaining toasted coconut add a straw to each one makes 2 large drinks variation on mocha frappuccino 2 cups ice cold milk 2 cups vanilla ice cream 1/3 cup rounded general foods international coffees suisse mocha flavor 1 tbls cold espresso or strong black coffee optional for more coffee flavor blend at high speed for about a minute place the blender container in the freezer for about half an hour this makes it colder and thicker but don t let it freeze all of the way blend the contents again serves 2 starbucks frappucino 1/2 cup strong coffee espresso if possible 2 cup milk 1/4 1/3 cup sugar 1 1/2 cup ice combine all in a blender and blend well.

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p. 3

starbuck s frozen frappuccino the frappuccino is blended with strong coffee sugar a dairy base and ice make double-strength coffee by measuring 2 tablespoons of ground coffee per cup serving in your coffee maker the copy will be even more authentic if you use starbucks beans and grind them yourself just before brewing coffee 3/4 cup double-strength coffee cold 1 cup low-fat milk 3 tablespoons granulated sugar 2 cups ice 1 make double-strength coffee by brewing with twice the coffee required by your coffee maker that should be 2 tablespoons of ground coffee per each cup of coffee chill before using 2 to make the drink combine all ingredients in a blender and blend on high speed until ice is crushed and drink is smooth pour into two 16-ounce glasses and serve with a straw makes 2 large drinks caramel for this add 3 tablespoons of caramel topping to the original recipe above and prepare as described top each glass with whipped cream and drizzle additional caramel over the whipped cream mocha for this version add 3 tablespoons hershey s chocolate syrup to the original recipe and prepare as described top each glass with whipped cream if desired starbuck s frappucino ii 1/2 c milk 1/2 c condensed milk 2 c ice approximately 1 tsp sugar 1 tsp cocoa mix carnation instant cocoa mix 1 tbsp vanilla syrup coffee syrup 2 shots espresso 1/4 cup strong coffee preparation fill glass intended to drink from with ice combine milk and condensed milk in separate container pour milks into glass over ice up to 3/4 full now add remainder of into glass of milk and ice pour into blender and mix on high until completely blended this should be enough for one serving.

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starbuck s peppermint mocha a taste of one of the season s unique flavors nc­makes one 12-oz mocha 3 tablespoons starbucks mocha powder 11/2 tablespoons starbucks peppermint syrup 1 ounce starbucks espresso or 1/4 cup of double strength darkly roasted coffee 12 ounces steamed or heated milk freshly whipped cream red sugar sprinkles to indulge in an irresistible starbucks peppermint mocha combine equal parts starbucks mocha powder and warm water to create wonderfully rich chocolate syrup pour the mocha syrup into a twelve-ounce mug add a shot of starbucks espresso or double strength darkly roasted coffee and starbucks peppermint syrup fill the remainder of the cup with steamed or heated milk garnish with freshly whipped cream and red sugar sprinkles this recipe can also make starbucks peppermint hot chocolate by excluding the starbucks espresso or double strength darkly roasted coffee starbuck s gingerbread latte for two a tasty sip of the holidays you can make at home 3 cups of milk 3 tbsp starbucks gingerbread syrup two shots of starbucks espresso pods pinch of ground nutmeg steam milk with starbucks barista athena place starbucks gingerbread syrup in preheated coffee mug brew single shot of espresso using premeasured starbucks espresso pod and pour immediately top with steamed milk and foam garnish foam with a light dusting of nutmeg crushed gingerbread cookies or a light touch of cinnamon sugar decorative items gumdrops life savers smarties jujubes licorice all sorts and mini-shredded wheat squares for roofing make excellent house decorations there are plenty more possibilities go wild and have fun!

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p. 5

starbuck s iced constantine coffee ingredients 2/3 cup ground dark roast coffee 4 cinnamon sticks crushed or broken into small pieces 6 cups water 1/2 tsp ground cardamom 2/3 cup honey ice cubes half-and-half or milk instructions mix together the coffee and cinnamon sticks using the coffee-cinnamon mixture and the water brew coffee by your customary brewing method add the cardamom and honey to the hot coffee and stir until the honey dissolves cover and chill to serve fill tall glasses with ice cubes pour about 2/3 cup-chilled coffee into each glass pass the half-and-half or milk serves 8 starbuck s vanilla iced coffee 7 oz double strength coffee chilled ice 1 1/2 tbs vanilla fontana syrup milk or cream to make double strength coffee measure 1 2/3 c 16 starbucks scoops of coarsely ground coffee into a 12-cup coffee press add water that has just come to a boil allow to brew 4 min then push plunger down pour into an ice-filled pitcher the syrup is available at starbucks stores pour coffee over ice in a 12-oz glass add vanilla syrup and milk or cream to taste.

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starbuck s double chocolate chip crÈme frappucino 4 tablespoon chocolate syrup 4 tablespoon chocolate chips 4 cups double-strength freshly brewed espresso 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 whipped cream starbuck s caramel macchiato caramel macchiato the average coffee mug is probably equivalent to a tall 12-oz/355 ml i am not following precise starbucks standards though if you must know it s properly one shot of espresso about .75 oz syrup 25 oz per 4 oz liquid capacity milk espresso vanilla syrup your favorite 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 iced caramel macchiato same ingredients plus some small ice cubes and optional whipped cream in a pint glass or iced tea glass we re assuming 16 oz add vanilla syrup and fill about 3/5 of the way with cold milk add ice almost to the top and pour espresso 2 shots would be typical over the top if you ve done it right the espresso will mix in only about halfway down without stirring if adding whipped cream add it here drizzle the top with caramel starbuck s white chocolate mocha 2/3-cup whole milk 6 tablespoons white chocolate chips coffee whipped cream add milk and chocolate chips to saucepan and heat until chips are melted meanwhile make coffee in espresso machine pour half of milk mixture in coffee mug and fill rest of mug with coffee saving enough room for a dollop of whipped cream enough for 2 mugs.

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starbuck s caramel apple cider 1 teaspoon cinnamon syrup 1 cup apple juice 1 tablespoon whipped cream 1 teaspoon caramel topping blend cinnamon syrup with apple juice and heat top with whipped cream and caramel syrup simple one cup chai mug/cup of water to boil add a 3/4 inch piece of ginger crushed with a mallet to it and let the water boil a couple of minutes to get the ginger essence in then pour over tea-leaves amt depends on what tea leaves are used i use darjeeling and throw in one and a half heaped tsp and let steep two mins or until leaves are settled at the bottom of the pot pour into mug add milk sugar and enjoy starbuck s mocha slush 6 c double-strength freshly-brewed dark roast coffee 2/3 c unsweetened cocoa powder plus additional for garnish 2 c 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 or mallet crush the cubes fill 4 glasses with the crushed ice and divide the coffee-cocoa mixture evenly among them dust the top with cocoa powder and serve.

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p. 8

starbuck s eggnog latte it s perfect on a cold winter morning or for celebrating the holidays with friends and family note you will need an espresso machine with steaming capabilities to create this beverage yields one 12 oz beverage 1/2 cup eggnog 1/4 cup whole milk starbucks espresso roast coffee ground pinch of ground nutmeg to make the eggnog latte 1 combine cold eggnog with cold whole milk cold non-fat milk can be substituted for the whole milk 2 using the steaming wand on your espresso machine steam the eggnog/milk mixture until the temperature reaches 145ºf set aside eggnog heats and scalds more quickly than milk so watch your thermometer 3 tamp ground espresso into the filter pull a shot of espresso and pour in serving mug 4 fill mug with steamed eggnog/milk mixture top with 1/4 inch foamed eggnog/milk mixture to the rim of the mug 5 garnish with a sprinkle of ground nutmeg starbucks spiced holiday coffee 2/3 c ground starbucks christmas blend or other dark roast coffee 4 cinnamon sticks crushed or broken into small pieces 6 c water 1/2 tsp ground cardamom 2/3 c honey half-and-half or milk mix together the coffee and cinnamon sticks using the coffee-cinnamon mixture and the water brew coffee by your customary brewing method add the cardamom and honey to the hot coffee and stir until the honey dissolves serve warm pour about 2/3 cup coffee into each glass pass the half-and-half or milk.

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p. 9

minty hot mocha 1/4 cup sugar 1/4 cup unsweetened cocoa 1 cup water 2 tablespoons instant coffee granules 43/4 cups skim milk 1/2 teaspoon peppermint extract combine sugar and cocoa in a medium saucepan stir well add water bring to a boil stirring constantly stir in coffee granules gradually add milk stirring well cook over medium heat 5 minutes or until mixture is thoroughly heated stirring frequently remove from heat stir in peppermint beat with a whisk until foamy serve warm harvest coffee cider 1/4 tsp ground cinnamon 1/4 cup firmly packed brown sugar 1 cup apple juice 3 cups cold water 1/4 cup ground maxwell house coffee any variety place coffee in filter in brew basket of coffee maker sprinkle with cinnamon place sugar and apple juice in empty pot of coffee maker add water to coffee maker brew when brewing is complete stir until well mixed serves 10 frozen cappuccino #1 1 put 1/3 cup finely ground espresso roast coffee or other dark-roast coffee in a paper-lined coffee filter set over a mug pour 1 cup hot 190° water into filter and let drip through chill until cool about 20 minutes 2 in a blender whirl coffee 3/4 cup vanilla nonfat frozen yogurt 1/2 cup ice cubes and 1 1/2 tablespoons sugar until smoothly pureed pour into a glass frozen cappuccino #2 this frozen coffee shake is made with evaporated skimmed milk and is rich and creamy without the added fat 1/3 cup brewed coffee frozen in cubes 1/4 cup evaporated skim milk 2 teaspoons granulated sugar 2 teaspoons coffee syrup 1/8 teaspoon ground cinnamon in a blender combine frozen coffee cubes evaporated skim milk sugar syrup and cinnamon to taste purée until very smooth and frothy serves 1

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p. 10

coffee banana smoothie serve these coffee-flavored energizers for breakfast be sure to start with frozen bananas this makes the drink taste rich and icy like a milk shake 2 small bananas peeled cut up and frozen 1-1/2 cups skim milk 1 8-ounce container low-fat coffee yogurt 1/4 teaspoon ground cinnamon dash ground nutmeg banana slices optional fresh mint optional prep time 5 minutes in a blender container combine frozen bananas milk yogurt cinnamon and nutmeg cover and blend till smooth to serve pour into glasses if desired garnish with fresh banana slices and mint makes 2 1-1/2-cup servings mocha java coffee and chocolate often are served side by side this elegant drink combines them in a single satisfying cup 1 cup strong coffee 2 tablespoons semisweet chocolate pieces 1 tablespoon sugar 1/4 cup half-and-half or light cream in a small saucepan combine coffee chocolate pieces and sugar cook and stir over medium heat for 2 to 3 minutes or till chocolate is melted and sugar is dissolved in another small saucepan heat half-and-half or light cream till steaming stirring occasionally pour coffee mixture into a mug add warm half-and-half if desired stir in additional sugar to taste.

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p. 11

iced espresso serve this refreshing low-fat coffee drink after brunch lunch or dinner in place of dessert 1/2 cup ground espresso coffee or french roast coffee 1 teaspoon finely shredded orange peel 4 cups water 1-1/2 cups skim milk 3 tablespoons sugar ice cubes orange peel strips optional 1 teaspoon grated semisweet chocolate optional prep time 15 minutes prepare coffee with shredded orange peel and water in a drip coffeemaker or percolator according to manufacturer s directions pour coffee into a heatproof pitcher stir in sugar and milk chill till serving time to serve fill 6 glasses with ice cubes pour coffee mixture over ice garnish with orange peel strips and grated chocolate if desired makes 6 6-ounce servings mocha mudslide refuel with this creamy banana and milk coffee-flavored shake for a chocolateflavored shake use reduced-fat chocolate milk instead of the plain fat-free milk and reduce the sugar to 1 tablespoon 1 cup fat-free milk 2/3 cup sliced ripe banana 2 tablespoons sugar 1 teaspoon instant coffee granules 1/4 cup vanilla low-fat yogurt banana slices optional place first 4 ingredients in a blender process until smooth place the blender container in freezer freeze 1 hour or until slightly frozen loosen frozen mixture from sides of blender container add yogurt process until smooth and garnish with sliced banana if desired serve immediately 2 servings serving size 1 cup

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p. 12

caramelized espresso frappe 1/2 cup boiling water 1 teaspoon instant espresso or 2 teaspoons instant coffee granules 1/4 cup sugar 1/4 cup water divided 1 cup skim milk 1/4 cup hot cocoa mix 1 cup crushed ice combine boiling water and espresso stir until coffee dissolves pour into an ice cube tray freeze 4 hours or until firm combine sugar and 2 tablespoons water in a small heavy saucepan over medium heat cook until sugar dissolves continue cooking an additional 5 minutes or until golden remove from heat carefully stir in 2 tablespoons water with a whisk mixture will bubble vigorously let cool combine caramelized sugar milk and cocoa mix in a blender process until wellblended with blender on add coffee ice cubes 1 at a time process until smooth add crushed ice process until smooth serve immediately hot mocha add coffee crystals to an old favorite for an added treat 2 tablespoons sugar 2 tablespoons unsweetened cocoa powder 2 teaspoons instant coffee crystals 3 cups skim milk 1/2 teaspoon vanilla prep time 5 minutes cooking time 6 minutes in a medium saucepan stir together sugar cocoa powder and coffee crystals gradually stir in milk until smooth heat over medium heat until warm remove from heat stir in vanilla makes 4 6-ounce servings.

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p. 13

pastry recipes and coffee desserts starbuck s almond biscotti 2 cups all-purpose flour 1 cup granulated sugar 1 teaspoon baking powder 1 cup chopped or slivered almonds toasted in a 350 degree oven for 7-10 minutes until fragrant and cooled 3 large eggs room temperature 1 teaspoon each vanilla and almond extract pinch of salt preheat oven to 350 degrees mix flour sugar nuts and baking powder and pinch of salt either in the food processor or mixer or even by hand whisk eggs and extracts in another bowl until well beaten add egg mixture to flour mixture and process or beat just until combined mixture will be sticky and thick grease or spray a cookie sheet divide dough into two parts and transfer to cookie sheet with floured hands shape into 8 long 1/2 high loaves if desired sprinkle with a bit more of granulated or raw sugar bake for 20-25 minutes until pale golden and center of loaf is firm when touched remove from cookie sheet and cool place on cutting board and cut into 1/2 thick slices on the diagonal arrange cookies cut side down on same sheet bake another 12-18 minutes until cookies are turning golden but still a bit soft let cool and store in airtight container makes about 2 dozen.

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p. 14

starbuck s chocolate fudge squares with mocha glaze 1/2 cup unsalted butter at room temperature 1 stick see note 1 cup granulated sugar 1 egg 1 cup all-purpose flour 1/4 teaspoon baking powder 2 ounce unsweetened chocolate melted 1/2 cup milk 1 teaspoon vanilla 1/2 cup chopped walnuts glaze 1 generous cup powdered sugar 1 tablespoon unsalted butter at room temperature 1 ounce unsweetened chocolate melted 1 teaspoon vanilla 1/4 cup brewed double-strength coffee preferably made from dark-roasted beans preheat oven to 350 degrees butter an 8-inch square-baking pan to make fudge squares in a large bowl cream the butter with the sugar and egg in a small bowl sift together the flour and baking powder add to the butter mixture then add the melted chocolate being careful not to over-beat add the milk vanilla and walnuts stirring just to blend pour the batter into the prepared pan bake until the edges begin to pull away from the sides of the pan and the top springs back when pressed lightly about 30 minutes allow the cake to cool completely meanwhile make glaze to make glaze in a medium bowl combine the powdered sugar butter chocolate and vanilla stir in the coffee and whisk until smooth refrigerate the glaze until cool then pour over the top of the cake and cut the cake into squares note use real butter or stick margarine do not substitute reduced-fat spreads their higher water content often yields less-satisfactory results.

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p. 15

starbuck s date scones 1 1/2 cup all-purpose flour 1/2 cup whole wheat flour 1/4 cup bran 2 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon salt 2 teaspoon cinnamon 1/4 cup brown sugar 1/2 cup unsalted butter chilled 1 egg 2/3 cup buttermilk 2/3 cup chopped dates combine the all-purpose and whole wheat flours the bran baking powder soda salt cinnamon and brown sugar cut in the butter or combine in a food processor just until crumbly add the egg buttermilk and dates do not over mix if the dough seems too sticky to work with add a couple more tablespoons flour shape the dough into a rectangle about 1 inch thick on a floured surface cut into 12 triangles bake on an ungreased baking sheet in a preheated 350 degrees f oven about 25 minutes cool on a rack starbuck s cranberry bliss bars 16 oz light cream cheese 12 oz white chocolate baking squares gingerbread cake and cookie mix 2 t flour 1/4 c hot water sunsweet cranberry fruitlings sweetened/dried follow the instructions for the cookie recipe on the gingerbread mix mix the gingerbread mix with water this comes out like dough spread thin in an 8 x 12 shallow pan and bake at 375 degrees for 10 12 minutes chop the white chocolate baking squares place them in a bowl place the bowl in hot water and stir until melted fold in the cream cheese chop the dried cranberry fruit into smaller pieces for sprinkling do not use a food processor when the gingerbread mix has cooled spread the cheese and chocolate mix and sprinkle with the cranberry pieces refrigerate and serve.

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