Starbucks Recipe

Time10m

Serves1

Make Starbucks Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Prepare espresso
Dose 18 g of finely ground espresso into the portafilter, tamp firmly and evenly. Pull a double shot of espresso (about 60 ml) into a pre-warmed cup; extraction should take ~25-30 seconds for a balanced shot.
2
If you don't have an espresso machine, brew very strong coffee: use 18 g coffee to 60 ml near-boiling water and steep 3-4 minutes using Aeropress (inverted method) or Moka pot to approximate espresso strength.

3
Steam and texture milk
Pour 250 ml whole milk into a cold metal steaming pitcher (about 1/3–1/2 full). Purge the steam wand, then insert just below the surface and angle to create whirlpool. Introduce a little air for the first 2–3 seconds to create microfoam, then submerge wand to heat. Heat milk to 60–65°C (140–149°F). Aim for silky, glossy microfoam with small bubbles.
4
If you don't have a steam wand: heat milk gently on stove to 60–65°C (do not boil), then froth by using a handheld milk frother, French press (pump vigorously 20–30 times), or shaking in a sealed jar for 30–60 seconds to create foam.

5
Add 30 ml vanilla syrup (or 15 ml caramel syrup) to the serving cup before pouring espresso if you want a flavored Starbucks-style drink. Adjust to taste; for grande-sized drinks use the amounts listed. Stir syrup and espresso together briefly to dissolve.

6
Latte
If making a latte: pour the freshly pulled espresso into the cup (with syrup if used). Gently pour steamed milk into the espresso, holding back foam with a spoon, then finish with a thin layer of microfoam on top. Aim for a 1:3 ratio of espresso to milk by volume (approx.).
7
Cappuccino
If making a cappuccino: pour equal parts espresso, steamed milk, and foam. Spoon foam on top for a thicker foam cap.
8
Americano
If making an Americano: pour the pulled espresso into a large cup and add 120–180 ml hot water (to taste) to dilute to americano strength. Add syrup if desired.
9
Top with whipped cream and caramel drizzle if desired. Dust with a pinch (about 1 tsp) of cinnamon or cocoa powder for garnish. Serve immediately.