Rich Starbucks espresso and the buttery taste of creamy caramel & cold velvety milk…Mmmm, what could be better? I only use Starbucks original whole bean espresso ground into a fine powder and brew it up in my espresso machine. A good quality Italian powder works as well. Using the double shot holder on my espresso machine I brew a double shot of espresso…Hmmm, let’s move on (1 shot is 1 oz- this recipe calls for 2 full ounces of Starbucks espresso). This brew can also be tossed in your blender for the “Blended” version. Right! If you want a hot beverage just use steamed milk and omit the ice.
So, here you have 3 versions of the luscious, popular java infusions!
Got a minute? Let’s compare prices, shall we? Starbucks: Short $3.65 Tall $3.75 Grande $4.45 Venti $4.75
Home Version: Short $1.55 Tall $1.65 Grande $1.95 Venti $2.00
Well, now do you have a minute? MmmHmmm!
Rocket Science? Nope! Hear the extra money jingling in your pockets? See your Debit card balance balancing out? Yearly Savings $730!! Yep!
2 fluid ounces brewed Starbucks espresso, use Starbucks Original whole bean Espresso coffee
7-8 ice cubes
1 cup whole milk
2 tablespoons half-and-half
2 tablespoons Torani vanilla syrup (vanilla flavored agave can be used to carve calories & carbs)
2 -3 tablespoons of good quality buttery rich caramel syrup
Whipped cream (Creamy canned version)
1.) Brew your Starbucks double espresso shot first.
2.) Fill a tall glass with ice – leave about 2″ from the top of the glass.
3.) Fill the glass with 1 cup of ice cold whole milk.
4.) Pour in your 2 tablespoons of half & half or heavy cream.
5.) Add 2 tablespoons of Torani Vanilla syrup into the glass,.
6.) Add 2 fluid ounces of Starbucks brewed espresso shot over the milk.
7.) Drizzle 2 tablespoons of thick caramel syrup inside the glass.
8.) Top with whipped cream & drizzle a little more caramel syrup on the top.
caramel photo source:glutenfreerecipebox