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Starbucks Drinks (Copycat)

Starbucks copycat drinks featuring an Iced Honey Oat Milk Latte with honey dissolved into hot espresso, then layered over cold oat milk and cinnamon. Also includes a Mango Dragonfruit Refresher with vibrant mango-orange-pink color, freeze-dried mango floating on top.
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Prep Time 8 minutes
Total Time 8 minutes
Servings: 2 servings
Course: Drink
Cuisine: American
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

For Iced Honey Oat Milk Latte
  • 2 shot espresso hot
  • 1 tbsp honey stir into hot espresso to dissolve
  • 1 cup oat milk cold
  • 1 ice
  • 0.125 tsp cinnamon to dust
For Mango Dragonfruit Refresher
  • 0.5 cup mango juice
  • 0.25 cup coconut water
  • 1 tbsp dragonfruit powder
  • 1 tbsp mango syrup
  • 1 ice
  • 1 freeze-dried mango pieces for floating on top

Equipment

  • 1 espresso machine

Method
 

Honey Oat Milk Latte
  1. Pull 2 shots espresso and keep it hot (about 190–205°F) so the honey can dissolve quickly.
  2. Stir 1 tbsp honey into the hot espresso until dissolved, then immediately pour over 1 serving of ice.
  3. Top the espresso-and-ice with 1 cup cold oat milk to form a pale layer, without stirring.
  4. Dust with cinnamon right before serving, keeping the layers intact.
  5. Serve immediately so the honey stays visible as an amber swirl through the espresso.
Mango Dragonfruit Refresher
  1. Mix 1/2 cup mango juice with 1/4 cup coconut water, then whisk in 1 tbsp dragonfruit powder until evenly combined.
  2. Whisk in 1 tbsp mango syrup to fully incorporate the flavor.
  3. Pour the mixture over ice and keep it unstirred for a layered look.
  4. Add freeze-dried mango pieces on top so they float at the surface.
  5. Stir once gently, then serve immediately.

Notes

Pro tip: dissolving honey in hot espresso is essential—honey won’t dissolve properly in cold liquid, which is why the latte needs a quick stir while the coffee is hot. Refrigerate any leftover components separately (oat milk and mixed refresher) for up to 24 hours, then reassemble with fresh ice; freezing isn’t recommended for best texture, especially for the layered latte.