Copycat Starbucks Tiramisu Velvet Latte (Hot & Iced)

Starbucks launched the Tiramisu Velvet Latte with its holiday menu on November 5, 2026 — espresso, steamed milk and a cloud of mascarpone “velvet” foam dusted with cocoa, like tiramisu in a cup.

A grande costs about $6.50; this homemade version costs about $1.25, takes 15 minutes, and you can make it hot or iced. No espresso machine required — the swaps are below — and the mascarpone foam comes together in about two minutes.

What Is a Tiramisu Velvet Latte?

Think of it in three layers. At the bottom is espresso with sweetened milk, in the middle — well, on top — is a thick mascarpone cream foam, and to finish, a light dusting of cocoa. A drop of almond or vanilla extract gives it that unmistakable ladyfinger note, so every sip tastes like tiramisu, just in latte form.

Ingredients

You only need two small groups of ingredients. For the foam: mascarpone, cold heavy cream, a little milk, sugar, vanilla and a pinch of salt. For the latte itself: espresso, milk of your choice, vanilla syrup, cocoa for dusting, and ice if you are going iced. The exact amounts are in the recipe card below.

How to Make the Mascarpone Velvet Foam

Whisk the mascarpone first, on its own, until it is completely smooth — this is the step that keeps the foam silky instead of lumpy. Then add the cream, milk, sugar, vanilla and salt, and whip or froth with a handheld frother to soft peaks. It should pour slowly, in a thick ribbon, not stand stiff like whipped cream. Tip: keep everything cold except the mascarpone, which should be slightly softened.

Make It Hot

Heat the milk with the vanilla syrup until steaming, about 150°F. Pour the espresso into a warm mug, add the hot milk, then spoon or pour the mascarpone foam generously on top. Dust with cocoa and serve right away, while the foam is still cloud-like and the coffee underneath is hot.

Make It Iced

Fill a tall glass with ice, add the cold milk and vanilla syrup, and pour the espresso over the top. Float the foam on top — it should sit in a thick, velvety layer — then dust with cocoa. Stir gently if you like, or sip it layered so you get foam first, then cold coffee.

No Espresso Machine? No Problem

You do not need an espresso machine for this one. Use strong brewed coffee, made double-strength, or coffee from a moka pot. Instant espresso also works well — dissolve it in a little hot water — and for the iced version, store-bought cold brew concentrate is an easy, smooth option. Just keep the coffee strong, so it stands up to the milk and foam.

Sugar-Free & Dairy Swaps

For a sugar-free version, swap the sugar and the vanilla syrup for monk fruit or allulose versions, 1:1, or use a sugar-free vanilla syrup. For dairy-free, use a barista-style oat milk, which steams and froths well, and a dairy-free mascarpone alternative — a dairy-free mascarpone-style spread, or a soft dairy-free cream cheese, will give you a similar creamy foam, just a touch less rich.

Cost Breakdown

At the café, a grande is about $6.50. At home, this latte costs about $1.25 per drink. Mascarpone is the only splurge, and one tub makes 6 or more drinks, so the per-drink cost stays low — and the savings add up fast if this becomes a regular in your holiday rotation.

FAQs

Can I make the foam ahead? Yes — it keeps for 24 hours refrigerated. Re-whisk it for 10 seconds before using, and it will be thick and pourable again.

Can I use cream cheese instead of mascarpone? Yes. Add 1 teaspoon of milk to loosen it, and expect a slightly tangier flavour — still delicious, and it whips up just as well.

Why is my foam runny? The cream was probably not cold enough, or the mascarpone was over-whipped and started to curdle. Keep the cream and milk well chilled, whisk the mascarpone smooth first, then fold and whip gently, just until it reaches soft peaks.