This is the ONLY copycat recipe that is closest to the Starbucks Iced Coconutmilk Mocha Macchiato
Did you know that the mocha in a Starbucks Iced Coconutmilk Mocha Macchiato is actually white mocha?
Whenever I want to make a Starbucks copycat recipe, I always check to see if someone has a great recipe. Typically, they always seem to fall short. When you do a quick search for this iced coconutmilk mocha macchiato, every recipe I clicked on uses the wrong kind of mocha sauce. How do I know this? I look up the ingredients on the Starbucks website.
What are the ingredients in Starbucks Iced Coconutmilk Mocha Macchiato?
According to Starbucks, the ingredients are as listed:
white chocolate mocha sauce
Also, as stated by their description, I know that the caramel and mocha sauce is used as a garnish.
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So, where to find the ingredients?
Since Starbucks no longer sell their syrups and sauces online, I have to buy other brands. Also, be sure to read my tips for brewing your coffee at home, below.
Other items mentioned…
How to make Starbucks Iced Coconut Milk Mocha Macchiato…
The term macchiato refers to the “mark” or “stain” that is left when pouring the espresso into the middle of the milk. However, when I make this at home, it is much easier to pour the milk into my cup after the coffee. I do this because I don’t want to measure out the milk. I own an espresso machine, but for those who don’t, brewing the coffee in a french press will give you strong, smooth coffee, too. Read the next section for more tips.
After the coffee has finished brewing, I pour it into a separate cup and place it into the fridge to cool; I want to maintain the integrity of the ice as much as possible. Next, I fill a 20 oz cup with ice and place it into the freezer to help chill the coffee later. When I am ready to prepare my coffee, I put two pumps of white chocolate mocha sauce (approx. 2 tbsp) into the cup, I follow with coffee and coconut milk. Finally, I drizzle the mocha and caramel sauce over my iced coconutmilk mocha macchiato and stir together with my straw.
Update: lately, I have been putting all of the ingredients into a jar to shake the coffee instead of stiring.
Tips for making the coffee…
- I use 4 oz. of water when making the espresso.
- If you don’t have an espresso maker, try a darker roast, and double the grounds.
- Most modern coffee makers have a strong brew option. Before I got the espresso maker, I used a french press which is my favorite way to brew coffee.
- I use an espresso maker to make my coffee. I do not always use a dark roast when making my espresso, but I do make sure to press the grounds into the portafilter creating a puck of coffee grounds before I brew.
- I haven’t tried this with cold brew coffee, but If you want to make a lot of coffee ahead of time, this makes sense. If you give it a try let me know!
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*Any nutritional data provided is for personal reference only as these are approximations, and data may vary on a case by case basis. Please refer to my disclaimers page.*
Starbucks Copycat Iced Coconutmilk Macchiato
Copycat recipe for Starbucks iced coconutmilk mocha macchiato, so you can indulge in your favorite summer drink at home.
- 2 c Ice
- 3 shots espresso, 3 oz of strongly brewed coffee
- 2 pumps white chocolate mocha sauce, approx 2 tbsp.
- 3/4 c coconut milk up to 1 c.
- dark chocolate mocha sauce, drizzle
- caramel sauce, drizzle
Brew extra strong coffee, and stick it into the fridge to cool. This way the ice doesn't melt.
Fill a large cold cup with ice. Next, add in two pumps of white chocolate mocha sauce (approx. 2 tbsp).
Pour in coffee, then fill with coconut milk. Drizzle with dark chocolate mocha and caramel sauce. Stir and enjoy.
I use a 20 oz cold cup. According to Starbucks, the size of the iced venti cup is 24 oz.
Place your ice filled cup in the freezer to cool the cup and help to prevent the ice from melting.
I realize that a traditional macchiato pours the coffee over the milk to create that "staining" effect, but I find it easier to do it the other way because I'm lazy and don't want to measure out the milk.
12 oz cup:
1 shot espresso
1 pump (1 tbsp) white chocolate mocha
16 oz cup:
2 shots espresso
1 pump (1 tbsp) white chocolate mocha