While many may dislike Starbucks’ treatment of coffee and the influence it wields on coffee’s culture as a whole, it’s hard to argue with their success at bringing coffee well into the mainstream. Without the green mermaid, plenty of beverages would otherwise have continued to dwell in obscurity.
Sure, plenty of the names don’t accurately represent what the beverage is (just order a macchiato in Italy, for example), but at least we’re now all familiar with the terms.
As such, I believe in celebrating coffee in all its stripes (and saving a few overpriced bucks in the process), so here is a list of the most popular drinks from Starbucks so you can make them at home.
This list is some of the best to make at home with the least amount of effort.
(Resized) Photo by Kemberly Groue
(Mocha/Vanilla/Caramel) Frappuccino
Frappuccinos are actually incredibly easy to make, all you need is a few common ingredients and a blender. The beauty of the Frap is it’s a great summer beverage that flexibly allows you to add your own flavorings. Here are the basics:
(Mocha/Vanilla/Caramel) Frappuccino
Equipment
- Blender
Ingredients
- 2 shots Espresso or Moka pot coffee*
- 1.5 cups Ice cubes
- 1-2 cup Milk
- 1 tbsp Sugar
- Whipped cream optional
Flavoring (Whatever you want to put)
- 2-3 tbsp Caramel or Chocolate Syrup
- 0.5-1 tbsp Flavor Syrup Such as vanilla
Instructions
- Add coffee, sugar, and syrup to the blender and blend on low until completely dissolved. If you want more syrup or you find it’s too thick, add a splash of milk.
- Add milk, then ice cubes and blend until smooth
- For a fancier finish, add whip cream to the top and sprinkle on a pinch of cinnamon or cocoa powder
Notes
Toasted Coconut Cold Brew Coffee
Since we’re going to be frying it, maybe we should call it “fried coconut” cold brew coffee. Regardless, it tastes just as good. For this, you’re going to need to buy unsweetened (preferably organic) shredded coconut flakes – the kind you’d use in baking – not the snacking kind.
Finally, you’re going to need either a cold brew setup (some suggest the toddy (non-affiliate), but any will do) or if you aren’t sold on this whole cold brew thing and want to try it first, you can use a brew sock or some similar sort of food-grade cloth sack that will remove the solids. More on cold brew coffee here.
For those who want the least amount of work possible, you’ll just need some cheesecloth, a funnel, and two large
Toasted Coconut Cold Brew Coffee
Equipment
- Cheese Cloth or Cold Brew Equipment
Ingredients
- 7 cups water cold or room temp
- 0.75 – 1 cup unsweetened organic shredded coconut flakes (your call on the sweet or not)
- 350 g coffee that’s ~12oz, coarse grind
Instructions
- Brown coconut in frying pan without oil. Let flakes cool completely.
- Lightly crush the coconut flakes with either a mortar and pestle or in a plastic bag with a rolling pin
- Combine coffee grinds, and coconut flakes into the brewing container (if you’re using a toddy, plug the bottom from the outside)
Blooming – soak all the beans and ensure there are no dry clumps
- (toddy / large container) Slowly add the water, about 1-2 cups at a time, waiting a minute between until all water has been added.
- (Step for using socks) wet the coffee by pouring water into an opening in the bag, and let it sit for 30 seconds. Slowly add the rest of the water through the bag. Tie off the bag by using string or another method that’ll keep it contained.
Straining – Cover and wait 10-24 hours, depending on how strong you want it
- (Toddy) Pull the plug and let it drain
- (Sock) Pull out the sock
- (Cheesecloth) Line a large funnel with a few layers of cheesecloth, thick enough that the debris and powder will be caught, but not so thick that it will take forever to drain. If impatient, clear off the grounds as you go.
(Resized) Photo by Lorraine Adeline. on Flickr
Pumpkin Spice Frappuccino
I actually love pumpkin spice… anything. No, I’m not some sorority girl wearing sweatpants, but I can’t help that it does perfectly suit the feel of Autumn. Why limit something so delicious to that one season? Here’s how to easily make it at home any day of the week.
Pumpkin Spice Frappuccino
Equipment
- Blender
Ingredients
- ½ cup Coffee Strong
- 0.25-0.5 cup Sugar
- ¾ cup Canned pumpkin
- 1 cup Milk
- 1 tsp Pumpkin pie spice or Allspice
- 1.5 cups Ice cubes
- Whipped cream Optional
Instructions
- Blend coffee, a dash of milk, and sugar.
- Blend in canned pumpkin, remaining milk, and spices until smooth
- Thoroughly blend ice into the mixture
- Divide into two large glasses, top with whipped cream, and sprinkle spice on top
(Resized) Photo from Theo Crazzolara on Creative Commons
Vanilla (Iced) Dirty Chai Latte
I always have a soft spot for chai, whether with coffee or otherwise. But hey, this is a nice mix up for the summer to add a shot of espresso to a standard Vanilla Iced Chai. It’s one of those off-menu secrets that they’ll let you get away with at your local Starbucks if you request it.
Vanilla (Iced) Dirty Chai Latte
Equipment
- Blender (optional)
Ingredients
- 1 cup Brewed Chai Maharaja Chai from Teavana is perfect
- 1-2 oz Espresso or Strong Coffee
- 2 tbsp *Vanilla syrup
- 1 cup Milk
- 1-2 handfuls Ice cubes
- Whipped cream and caramel Optional
Instructions
- Combine chai and coffee, then chill in the fridge until room temperature or cooler
- (Optional) Pour into a tall glass
- Stir in vanilla syrup
- Add ice
- Stir OR Blend
- (Optional) Top with whipped cream and drizzle caramel
Notes
Wrapping it up
I tried to choose some of the easiest to make coffees that would result in delicious drinks. Some of the sugar levels may be a bit off from your liking, but I’m open to whatever comments and suggestions you have!
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