Meet your new favorite summer coffee drink.
espresso, this is the at-home version you need to try. Here we’re blending up a Starbucks-inspired blended coffee with milk, espresso, caramel sauce, and whipped cream. The result is a sweet affogato-style drink that’s perfect for hot summer days.
Tips for Making a Copycat Starbucks Coffee at Home
- Use an espresso maker to brew espresso or buy it from a coffee shop. Or, to make extra-strong
coffee in a coffeemaker, use 3 to 4 tbsp. ground coffee beans per 1 cup water in the coffeemaker. - You can use whatever milk you like best in this recipe. Try using oat, almond, or coconut milk instead of dairy milk.
- One of the best things about making this copycat recipe at home is that you can control the sweetness. If you prefer a less-sweet coffee drink, simply decrease the amount of sugar used.
- Get creative with garnishes! This drink is delicious with shaved chocolate, crushed chocolate-covered espresso beans, or cocoa powder on top.
- If you want to amp up the dessert factor of the drink, top with a scoop of vanilla ice cream instead of whipped topping.
Ingredients
- 2 cups ice
- 3/4 cup brewed black coffee, cooled to room temperature
- 3/4 cup milk
- 1/3 cup caramel sauce (such as Mrs. Richardson’s)
- 2 Tbsp. sugar
- Pressurized whipped dessert topping
- 3 oz. prepared espresso or extra-strong brewed coffee, cooled to room temperature
Directions
-
Blend Ingredients
In a blender combine first five ingredients (through sugar). Cover; blend on high until smooth, 30 to 60 seconds.
-
Finish and Serve
Divide mixture between two glasses. Top generously with whipped topping and pour 1.5 oz. espresso over the mixture in each glass (do not stir). If you like, drizzle with additional caramel sauce. Makes 2 servings.
Any restaurant names or trademarks in the names of our recipes are included solely for reference and do not indicate any authorization or approval by their owners. All recipes were independently created and have not been reviewed or approved by any other parties.
Nutrition Facts (per serving)
| 222 | Calories |
| 2g | Fat |
| 49g | Carbs |
| 4g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 2 | |
| Calories 221.7 | |
| % Daily Value * | |
| Total Fat 2.4g | 3% |
| Saturated Fat 1.6g | 8% |
| Cholesterol 7.3mg | 2% |
| Sodium 246.6mg | 11% |
| Total Carbohydrate 48.9g | 18% |
| Dietary Fiber 0g | 0% |
| Total Sugars 48.3g | |
| Protein 3.9g | 8% |
| Vitamin D 1.1mcg | 5% |
| Vitamin C 0.5mg | 1% |
| Calcium 146.6mg | 11% |
| Iron 0.1mg | 1% |
| Potassium 273.6mg | 6% |
| Fatty acids, total trans 0.1g | |
| Vitamin D 44.8IU | |
| Alanine 0.1g | |
| Arginine 0.1g | |
| Ash 2g | |
| Aspartic acid 0.3g | |
| Caffeine 141.5mg | |
| Carotene, alpha 0mcg | |
| Choline, total 22.8mg | |
| Copper, Cu 0.1mg | |
| Cystine 0g | |
| Energy 924.9kJ | |
| Fluoride, F 284.2mcg | |
| Folate, total 8.5mcg | |
| Glutamic acid 0.9g | |
| Glycine 0.1g | |
| Histidine 0.1g | |
| Isoleucine 0.2g | |
| Leucine 0.4g | |
| Lysine 0.3g | |
| Methionine 0.1g | |
| Magnesium, Mg 54.1mg | |
| Manganese, Mn 0.1mg | |
| Niacin 2.6mg | |
| Phosphorus, P 112.3mg | |
| Pantothenic acid 0.6mg | |
| Phenylalanine 0.2g | |
| Phytosterols 0.4mg | |
| Proline 0.4g | |
| Retinol 50.3mcg | |
| Selenium, Se 3.1mcg | |
| Serine 0.2g | |
| Theobromine 0mg | |
| Threonine 0.2g | |
| Vitamin E (alpha-tocopherol) 0.1mg | |
| Tryptophan 0g | |
| Tyrosine 0.2g | |
| Valine 0.3g | |
| Vitamin A, IU 208.4IU | |
| Vitamin A, RAE 50.4mcg | |
| Vitamin B-12 0.6mcg | |
| Vitamin B-6 0mg | |
| Vitamin K (phylloquinone) 0.5mcg | |
| Water 492.6g | |
| Zinc, Zn 0.5mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
