Coffee, Holiday, Vegan Food

Starbucks 2021 Holiday Drink Recipes

2 comments

Hello hello! Another Friday means another episode of Liv’s Holiday Menu! My YouTube series where every Friday from now until December 17, I am bringing you recipes that you can put all together to create the perfect vegan holiday menu! From mains to sides, apps, desserts and even some cocktails and coffee, I’ve got you covered this holiday season!

Today, obviously, we are covering holiday coffee drinks. A holiday dinner lasts a few hours, but holiday coffee recipes can be enjoyed for weeks on end – and I’ve got three that you are going to love!

The Starbucks Holiday Drinks:

Yesterday, Starbucks launched their holiday drink collection, and my sister sent me the link. Right away, I knew I had to have the sugar cookie oat milk latte! It’s vegan as-is, and sounded too good to pass up. So off I went to Starbucks to get one (for research) and then I set out to make my own version at home, as I do, to save you money and help you create an at-home coffee routine that you adore! And while I was at it, I decided to try and create the other 2 drinks that had caught my eye (although I haven’t tried them at Starbucks yet) the Irish cream Cold Brew and Caramel Brûlée Latte.

They just look and sound so delicious!

I hope you enjoy these recipes as much as I do, and let me know in the comments below how you enjoyed them, if you’ve had the real thing, and if you made any changes or upgrades to these recipes. I always love to hear from you!

Watch the video here:

And if you’re looking for more Starbucks drinks to recreate at home, check these out:

Brown Sugar Oatmilk Shaken Espresso

Iced Apple Crisp Macchiato

Pumpkin Spice Oat Milk Shaken Espresso (not a Starbucks thing, but its amazing)

Irish Cream Cold Brew

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Irish Cream Cold Brew


  • Author: Liv B
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 1 drink 1x

Description

Irish cream-inspired syrup mixed with sooth cold brew coffee, topped with vanilla cold foam and served over ice.


Scale

Ingredients

Irish Cream Syrup:

  • 1/4 cup white sugar
  • 1/4 cup water
  • 1/2 tsp vanilla extract
  • 1/4 tsp almond extract
  • 1/2 tbsp cocoa powder

For the drink:

  • 1 cup cold brew coffee
  • 56 ice cubes
  • 1 cup oat milk (a barista blend works best)
  • 1/4 tsp vanilla extract
  • optional: 1 tsp sweetener of choice
  • 1/4 tsp cocoa powder for garnish

Instructions

  1. Make the syrup: In a small pot on medium heat, add all of the syrup ingredients and whisk to combine. Bring to a low simmer and cook until sugar is dissolved, about 2 minutes. Set aside to cool.
  2. Make the drink: add 2 tbsp of syrup to your glass. Add the cold brew and stir to combine. Add the ice cubes.
  3. Using an electric or hand-held frother, froth the oat milk, vanilla extract and sweetener until thick and frothy but don’t heat it (this is how you get cold foam).
  4. Pour over the cold brew and garnish with a line of cocoa across the top. Enjoy!** Store leftover syrup in an airtight jar or container in the fridge for up to 1 week.

Caramel Brûlée Latte

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Caramel Brûlée Latte


  • Author: Liv B
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 1 latte (plus extra syrup & brûlée bits) 1x

Description

A double shot of espresso combined with homemade caramel syrup, topped with steamed milk and whipped cream, sprinkled with caramel brulée bits.


Scale

Ingredients

Brûlée Bits Topping:

  • 1/2 cup white sugar

Caramel Syrup:

  • 1/4 cup white sugar
  • 1/4 cup water
  • 1/2 tsp caramel extract
  • 1/4 tsp vanilla extract

For the latte:

  • Double shot of espresso (or 1/2 cup strong brewed coffee)
  • 1 cup nondairy milk like oat or soy
  • vegan whipped cream for topping

Instructions

  1. Line a sheet pan with parchment paper.
  2. Make the brûlée bits: In a small pot on medium-high heat, add the sugar and heat until it starts to dissolve, then melts and turns an amber colour, stirring occasionally. This takes about 8 minutes. Pour in to a puddle on the prepared baking sheet. Set aside to cool for 10 minutes. Once cool, light bash it/break apart with the back of a spoon (I like to cover it with a piece of parchment paper so sugar chunks don’t go flying).
  3. Make the syrup: in a small pot on medium heat, add the syrup ingredients and whisk to combine. Bring to a simmer and let cook until sugar is dissolved, about 2 minutes.
  4. Make the latte: Brew your espresso into a large mug. Add 2 tbsp of syrup (or as much as you like) and stir to combine. Steam your milk in a frother or in a pot on the stove, until hot. Add to the mug. Top withy whipped cream and brûlée bits.

** Store leftover syrup in an airtight container in the fridge up to 1 week. Store brûlée bits in a container in the fridge up to 1 month.

Sugar Cookie Oat Milk Latte

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Sugar Cookie Oat Milk Latte


  • Author: Liv B
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 1 latte, plus extra syrup 1x

Description

A sweet, buttery latte with a homemade sugar cookie syrup, frothy oat milk and sprinkles.


Scale

Ingredients

Sugar Cookie Syrup:

  • 1/4 cup white sugar
  • 1/4 cup water
  • 1/2 tsp vanilla extract
  • 1/4 tsp almond extract
  • 1 tsp vegan butter

For the latte:

  • double shot of espresso or 1/2 cup strong brewed coffee
  • 1 cup oat milk
  • sprinkles, for garnish

Instructions

  1. Make the syrup: in a small pot on medium heat, add the sugar, water, vanilla and almond extract and stir to combine. Bring to a simmer for 2 minutes, until sugar is dissolved. Add butter and whisk until combined.
  2. Make the latte: brew the espresso and add to a large mug. Add 2 1/2 tbsp of syrup (or as much as you like) and stir to combine. Froth the milk with an electric or hand held frother (or you can heat on the stove and whisk until foamy). Pour into the mug, and top with sprinkles, if desired.

** Store leftover syrup in the fridge up to 1 week. Butter will separate, so you can heat in the microwave to re-incorporate the butter before making your next latte.

 

2 Comments

  1. Jennifer Sheley

    Was dying to make the sugar cookie syrup, and I finally did. I omitted the almond extract because it wasn’t something I had on hand in my pantry, but honestly I added some extra vanilla and it was so wonderful. I have shit coffee so I feel like that will make a huge difference in this. But I tasted the syrup by itself and is so delicious and reminds me of sugar cookies during Christmas!

  2. The sugar cookie latte was so good! Used brewed coffee and frothed some protein milk from silk and it was better than Starbucks for sure

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