When Starbucks produces a new drink, I’m down for trying it. But usually I think “sure it’s good, but I wouldn’t go out and pay for it again.” They’re usually just not good enough for me to stray from my trusty usuals. I always love a classic cappuccino!
But I’ll be honest. The new coconut milk mocha macchiato is my new Starbucks summer favorite! It’s so creamy, sweet, and loaded with all sorts of flavors. Sadly, I can’t always afford to have one because they’re expensive for my wallet and my daily sugar limit. They’re just sooooo sweet! So naturally, I decided to put my own twist on my new coffee favorite and make one at home!
For my homemade version, I used unsweetened coconut milk, a hint of homemade vanilla syrup, my trusty espresso maker, and a bit of this delicious mocha caramel drizzle (found it at King Soopers). My version isn’t as sweet as the original Starbucks recipe. But I certainly prefer it that way! I love the lightweight texture of the coconut milk and the gentle sweetness of the vanilla syrup. Better yet, you can add as much or as little vanilla syrup and mocha caramel drizzle. It’s completely customizable to your taste!
If you want to make yours closer to the Starbucks version, I recommend sweetened coconut milk and a white mocha sauce instead of vanilla syrup (if you can find it; I’m still on the hunt). You can also go full Starbucks style with separate mocha and caramel drizzles. But I prefer the simplicity of the single mocha caramel drizzle that I bought!
- 1 cup unsweetened coconut milk
- 1 tsp homemade vanilla syrup (optional)
- 2 shot of espresso
- Drizzle of mocha caramel sauce
- Combine homemade vanilla syrup and coconut milk in a glass.
- Top coconut milk with ice.
- Pour shots over ice.
- Drizzle with mocha caramel sauce.
- Note: For the full layered look, be sure to include enough ice!
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