Sip into the holiday season with these Starbucks Christmas Drinks—festive menu favorites bursting with cozy flavors, creamy sweetness, and all the joyful vibes of winter.
When the red cups return, you just know the holiday season has officially begun. These Copycat Starbucks Christmas Drinks are the delicious traditions we wait all year for!
Copycat Starbucks Christmas Drinks
1. Peppermint Mocha Latte
You start here, obviously. This is the one that makes the house smell like a chocolate shop and a coffee shop had a very festive baby.
Ingredients
For The Peppermint Mocha Syrup (About 6–8 Drinks):
- 1 cup granulated sugar
- 1 cup water
- 1/2 cup unsweetened cocoa powder (Dutch-process if you have it, for deeper flavor)
- 1 tsp pure vanilla extract
- 1 tsp pure peppermint extract (not oil; it’s too strong)
- Pinch of fine sea salt
For 1 Latte:
- 2 shots freshly brewed espresso (2 oz total) OR
- 1/2 cup very strong coffee, freshly brewed and hot
- 3 tbsp homemade peppermint mocha syrup
- 3/4–1 cup milk of choice (whole milk for barista-level richness, or oat/almond if you prefer)
- Whipped cream, for topping
- Extra syrup or melted dark chocolate, for drizzling
- Crushed candy canes or peppermint candies, for sprinkling
How To Build Your Peppermint Mocha Like A Pro?!
- In a small saucepan, whisk together sugar, water, and cocoa powder before turning on the heat. This prevents clumps. Whisk until the cocoa looks dissolved and glossy.
- Turn the heat to medium. Bring the mixture to a gentle simmer, whisking occasionally. Once it’s bubbling around the edges, let it cook for 3–4 minutes, until slightly thickened and smooth. It should coat the back of a spoon.
- Turn off the heat. Stir in vanilla extract, peppermint extract, and a pinch of sea salt. Taste a tiny bit—strong, sweet, and minty is what you’re looking for. Let it cool to room temperature, then pour into a glass jar. Store in the fridge for up to 2 weeks.
- In a small pot or microwave-safe jug, heat your milk until it’s hot but not boiling (around the point where you see small bubbles at the edges). If you have a frother, froth until it’s creamy and foamy. If not, whisk vigorously by hand for 30–40 seconds or shake it in a tightly sealed jar.
- In a large mug, add 3 tbsp of the peppermint mocha syrup. Pour in the hot espresso (or strong coffee) and stir very well until the syrup dissolves completely and the mixture looks like hot chocolate.
- Slowly pour in your hot milk, holding back the foam with a spoon. Once most of the milk is in, spoon the foam over the top to create that coffee-shop look.
- Top with whipped cream. Drizzle with a little extra syrup or melted dark chocolate, then sprinkle crushed candy cane over the top. Take a sip and adjust sweetness next time if needed—add more syrup if you like it very sweet.
2. Gingerbread Latte That Smells Like A Baking Day
This is for the days when you want your coffee to taste like it’s wearing a tiny holiday sweater.
Ingredients
For The Gingerbread Syrup (Makes 6–8 Drinks):
- 1 cup water
- 1 cup brown sugar, packed (light or dark, dark gives deeper flavor)
- 2 tbsp molasses
- 1 1/2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves
- 1 tsp vanilla extract
- Pinch of salt
For 1 Latte:
- 2 shots hot espresso (2 oz) or 1/2 cup very strong hot coffee
- 3 tbsp gingerbread syrup
- 3/4–1 cup milk of choice
- Whipped cream, for topping
- Ground cinnamon or nutmeg, for dusting
How To Turn Your Mug Into A Gingerbread House?!
- Add water, brown sugar, molasses, ginger, cinnamon, nutmeg, and cloves to a small saucepan. Whisk until the sugar starts dissolving.
- Bring to a gentle boil over medium heat, then lower to a simmer for 4–5 minutes. Stir occasionally. It will smell like a cookie baking inside your pan. When it lightly coats the back of a spoon, it’s ready.
- Turn off the heat. Stir in vanilla and a pinch of salt. Let it cool, then transfer to a jar and refrigerate.
- Warm your milk on the stove or in the microwave until it’s hot but not boiling. Froth with a hand frother, whisk, or jar-shake to create a light foam.
- In your favorite mug, add 3 tbsp gingerbread syrup. Pour in the hot espresso or strong coffee. Stir thoroughly so the syrup dissolves and flavors meld.
- Add the hot milk, then spoon a layer of milk foam on top.
- Add whipped cream if you want it extra decadent. Dust lightly with cinnamon or nutmeg. Sip slowly—this one is cozy in a mug.
3. Caramel Brulée Latte With Crispy Sugar Topping
This is the “I deserve something extra” drink. It’s rich, buttery, and just sweet enough.
Ingredients
For The Caramel Syrup (Makes 6–8 Drinks):
- 1 cup granulated sugar
- 1/4 cup water
- 3/4 cup heavy cream, warmed
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
- Pinch of fine sea salt
For 1 Latte:
- 2 shots hot espresso or 1/2 cup strong hot coffee
- 2–3 tbsp caramel syrup (depending on sweetness preference)
- 3/4–1 cup milk of choice
- Whipped cream
- 1–2 tsp coarse sugar or crushed caramel candy, for topping
How To Create Brulée Magic In A Mug
- Add sugar and water to a heavy-bottomed saucepan. Swirl gently to moisten the sugar but don’t stir.
- Set over medium heat. Watch closely. The mixture will bubble and gradually turn from clear to pale gold to a deep amber. This takes about 6–9 minutes. Once it hits a rich amber color (like honey with attitude), immediately turn the heat to low.
- Slowly pour in the warmed cream while whisking constantly. The caramel will bubble up aggressively—keep whisking until it calms down and turns smooth. Add butter, salt, and vanilla and whisk again. Let it cool slightly, then pour into a jar and refrigerate.
- Warm the milk until hot and froth to your liking.
- Add 2–3 tbsp caramel syrup to a mug. Pour in the hot espresso or coffee. Stir very well until completely combined.
- Pour in the hot milk, then spoon foam over the top.
- Top with whipped cream. Sprinkle coarse sugar or crushed caramel candy over the top. If you own a tiny kitchen torch and want to show off, lightly torch the sugar for a crackly brulée effect.
4. Chestnut Praline Latte For Fireside Evenings
No open fire required—this brings that roasted, nutty warmth straight into your mug.
Ingredients
For The Chestnut Praline Syrup (Makes 6–8 Drinks):
- 1 cup water
- 1 cup brown sugar
- 1/3 cup chestnut spread or chestnut puree (from a jar or can)
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- Pinch of nutmeg
- Pinch of salt
For The Praline Topping:
- 1/4 cup chopped pecans or hazelnuts
- 1 tbsp brown sugar
- 1/2 tbsp melted butter
- Tiny pinch of salt
For 1 Latte:
- 2 shots hot espresso or 1/2 cup strong hot coffee
- 3 tbsp chestnut praline syrup
- 3/4–1 cup milk of choice
- Whipped cream
- 1–2 tbsp praline topping
How To Make Your Mug Smell Like A Roasted Nut Cart
- In a saucepan, add water, brown sugar, chestnut spread, cinnamon, nutmeg, and salt. Whisk until smooth.
- Bring to a gentle simmer over medium heat, then cook 4–5 minutes, stirring occasionally, until slightly thick and glossy. Remove from heat and stir in vanilla. Cool and store in a jar in the fridge.
- Preheat your oven to 350°F (175°C). In a small bowl, toss chopped nuts with brown sugar, melted butter, and a pinch of salt until coated. Spread on a parchment-lined baking sheet and bake for 6–8 minutes, stirring once, until toasted and fragrant. Let cool completely; it will crisp up as it cools.
- Warm your milk and froth.
- Add 3 tbsp chestnut praline syrup to a mug. Pour in the hot espresso or coffee. Stir thoroughly until smooth.
- Add the hot milk and foam. Top with whipped cream and a generous spoonful of praline topping. You’re looking for nutty crunch in every sip.
5. Sugar Cookie Iced Latte
This one is pure holiday bake shop energy: vanilla, almond, buttery sweetness. You’ll taste “frosted sugar cookie” without needing an oven.
Ingredients
For The Sugar Cookie Syrup (Makes 8–10 Drinks):
- 1 cup water
- 1 cup granulated sugar
- 2 tbsp unsalted butter
- 2 tsp vanilla extract
- 1/2 tsp almond extract
- Pinch of salt
For 1 Iced Latte:
- 2 shots espresso, cooled (or 1/2 cup strong cooled coffee)
- 2–3 tbsp sugar cookie syrup
- 3/4–1 cup milk of choice (almond or oat is lovely here)
- Ice cubes
- Whipped cream (optional)
- Holiday sprinkles, for topping
How To Drink A Sugar Cookie Without Eating One
- Add water and sugar to a saucepan. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves completely.
- Once the mixture turns clear and starts simmering, add butter and whisk until fully melted and incorporated. Simmer for another 2–3 minutes to thicken slightly.
- Remove from heat. Stir in vanilla, almond extract, and a pinch of salt. Cool completely, then pour into a jar and refrigerate.
- Brew espresso or strong coffee and let it cool to room temperature. If you’re planning ahead, tuck it in the fridge for an extra-chilled drink.
- Fill a tall glass with ice. Add 2–3 tbsp sugar cookie syrup. Pour in the cooled espresso or coffee and stir thoroughly.
- Pour in the cold milk. Stir again so everything blends into a pale, creamy drink.
- Top with whipped cream and holiday sprinkles. This is your “decorated cookie in a cup” moment.
Once you’ve made these Copycat Starbucks Christmas Drinks at home, the drive-thru line looks a lot less tempting. You know exactly what’s in your mug, you control the sweetness and richness, and you get to stand in your kitchen in cozy socks instead of sitting in traffic. Bookmark this, play your favorite holiday playlist, and let these Christmas Drinks become part of how you mark the season—right from your own stove.
This article features copycat Starbucks Christmas drinks inspired by popular seasonal beverages. These recipes are not affiliated with, endorsed by, or associated with Starbucks Corporation. All trademarks belong to their respective owners.
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