Starbucks Tiramisu Velvet Iced Latte (Copycat)
A delicious homemade tiramisu-inspired iced latte with espresso, vanilla syrup, creamy milk, mocha sauce, velvety mascarpone cold foam, and a dusting of cocoa powder.
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Servings: 1
Equipment
- Espresso Machine/Maker or preferred coffee brewing method
- 32 ounce mason jar pitcher for large batch cold foam
- immersion blender for large batch cold foam
Ingredients
- Mocha sauce for drizzling
- 1 tablespoon vanilla syrup
- 2 shots freshly brewed espresso approximately 2 ounces
- 6-8 ounces 2% milk or milk of choice
- Ice cubes
- 1-2 ounces Velvet Mascarpone Cold Foam see details below
- Unsweetened cocoa powder for topping (or crushed chocolate Teddy Grahams cookies)
Velvet Mascarpone Cold Foam (Single Serving)
- 1 tablespoon vanilla syrup
- 1 tablespoon mascarpone cheese
- 2 tablespoons 2% milk
- 3 tablespoons heavy cream
Instructions
- Drizzle mocha sauce around the inside of a 16-ounce glass.
- Add vanilla syrup, followed by 2 freshly brewed shots of espresso.
- Pour in 6–8 ounces of 2% milk.
- Add ice, leaving room for the cold foam.
- In a separate glass, combine 1 tablespoon vanilla syrup, 1 tablespoon mascarpone, 2 tablespoons 2% milk, and 3 tablespoons heavy cream.
- Froth with a handheld milk frother until thick, smooth, and creamy.
- Pour the mascarpone cold foam over the iced latte.
- Finish with a dusting of unsweetened cocoa powder (or crushed chocolate cookies) and ENJOY!
Notes
How to make espresso: https://katerinafaith.com/5-ways-to-make-espresso-at-home/
Make it hot: Steam or warm the milk before adding to the vanilla espresso mixture, and omit the ice. Top with cold foam and a sprinkle of cocoa powder.
Dairy-free: Use plant-based milk, dairy-free mascarpone or plain vegan cream cheese, and dairy-free whipping cream. Choose a dairy-free mocha sauce.
Lower sugar: Use sugar-free vanilla syrup and mocha sauce, and unsweetened cocoa powder for topping.
No espresso machine: Substitute a concentrated coffee base made with instant espresso, moka pot, AeroPress, or Nespresso.
Make ahead: Prepare the large-batch mascarpone cold foam and refrigerate for up to 5 days. Shake gently before using.
Large-Batch Velvet Mascarpone Cold Foam:
- ½ cup vanilla syrup
- ¼ cup mascarpone cheese
- ½ cup 2% milk
- 1 cup heavy cream
- ¼ teaspoon salt