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Tiramisu Velvet Latte (Starbucks Copycat)

Espresso and sweetened milk crowned with a mascarpone velvet cold foam and cocoa — the Starbucks holiday drink, hot or iced, at home for about $1.25.
Print Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 1 latte
Course: Drinks
Cuisine: American
Ingredients Method Notes

Ingredients
  

Foam
  • 1/4 cup mascarpone cheese slightly softened
  • 1/4 cup heavy cream cold
  • 2 tablespoons milk
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1 pinch sea salt
Latte
  • 2 shots espresso or 1/2 cup strong brewed coffee
  • 3/4 cup milk of choice
  • 1 tablespoon vanilla syrup or sugar cookie syrup
  • 1 teaspoon unsweetened cocoa powder for dusting
  • 1 cup ice for the iced version only

Method
 

  1. Make the foam: whisk the mascarpone in a small bowl until completely smooth, about 30 seconds.
  2. Add the heavy cream, milk, sugar, vanilla and salt. Whisk or froth with a handheld frother until thick and pourable with soft peaks, 1–2 minutes. Set aside.
  3. HOT: steam or heat the milk with the vanilla syrup until steaming (about 150°F). Pour the espresso into a mug, add the hot milk, spoon or pour the foam generously on top.
  4. ICED: fill a tall glass with ice. Add the cold milk and vanilla syrup, pour the espresso over, then float the foam on top.
  5. Dust with cocoa powder through a small sieve. Serve immediately, with a ladyfinger on the side if you like.

Notes

Foam keeps 24 hours refrigerated; re-whisk 10 seconds before using. Sugar-free: swap sugar and syrup for monk-fruit versions 1:1.