Starbucks Corporation is the leading roaster, retailer, and marketer of specialty coffee in North America In addition to a variety of coffees and coffee drinks, Starbucks shops also feature Tazo teas; pastries and other food items; and espresso machines, coffee brewers, and other assorted items. The company also sells many of these products via mail order and online at It also wholesales its coffee to restaurants, businesses, education and healthcare institutions, hotels, and airlines. Through a joint venture with Pepsi-Cola Company, Starbucks bottles Frappuccino beverages and sells them through supermarkets and convenience and drugstores. Through a partnership with Kraft Foods, Inc., the company sells Starbucks whole bean and ground coffee into grocery, warehouse club, and mass merchandise stores. A third joint venture is with Dreyer's Grand Ice Cream. In addition, it distributes Starbucks premium coffee ice creams to U.S. supermarkets.



Chantico Drink

Starbucks Copycat Recipe

Serves 4-6

12 ounces semi-sweet chocolate chips
2 1/2 cups whole milk
1/2 cup heavy whipping cream
1/2 teaspoon vanilla extract

In a saucepan over low heat, melt the chocolate chips. When melted, pour in the milk and whisk constantly until smooth. Add whipping cream and vanilla.

Note: No need to bring it to a boil. Only to steaming hot. At Starbucks, it was served at around 170-180 degrees.

Heath Bars

Starbucks Copycat Recipe

Serves 12-16

3/4 cup butter
3/4 cup margarine
1 1/4 cups white sugar
1 1/4 cups brown sugar
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
1 tablespoon vanilla
3 eggs
4 cups all purpose flour
12 ounces semisweet chocolate chunks
12 ounces white chocolate chips
8 Heath candy bars, coarsely chopped

In large bowl combine butter,margarine,white sugar,brown sugar, baking soda,salt, vanilla and eggs.
Then add flour, chocolate chunks, white chocolate chips and heath bars. Mix well and spread batter in greased jelly roll pan (15 x 19). Bake at 350 for 20-25 minutes.

Cinnamon Chip Bread

Starbucks Copycat Recipe

Makes 1 Loaf

Chocolate Batter
3/4 cup greek yogurt
2 tablespoons coconut oil
1 cup granulated sugar
3/4 cup egg substitute
1 cups whole wheat pastry flour
3/4 cup dutch processed cocoa
1/2 tablespoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup nonfat milk, with 1 teaspoon lemon juice
2 tablespoons water
1/2 teaspoon vanilla

Cocoa Spice Topping
2 tablespoons granulated sugar
1/2 teaspoon cinnamon
1/4 teaspoon dutch processed cocoa
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves
1 teaspoon Turbinado sugar or sugar in the raw

Preheat oven to 350 degrees. Spray 1 large bread pan or 3 mini bread pans with cooking spray; set a side. In a pyrex measuring cup or glass, add milk and lemon juice, set a side for 5 minutes.
In a bowl add yogurt, coconut oil and sugar; mix until combined. Stir in egg substitute and mix until combined. In a separate bowl; sift together flour, cocoa powder, cinnamon, salt, baking powder and baking soda.

In the glass with the milk, add water and vanilla extract. Mix well. In the bowl with the yogurt; mix in flour mixture and milk mixture, alternating between the two until your mixture is fully blended. Place batter in prepared loaf pans.

To make topping: Combine sugar, cinnamon, cocoa, ginger and cloves and sprinkle over batter (Sifting it over the top worked best). Top with Turbinado Sugar. Bake in oven for 45-50 minutes for large loaf or 25-30 minutes for mini loafs. Insert a toothpick in the middle, if it comes out clean the bread is done.

Raspberry Swirl Pound Cake

Starbucks Copycat Recipe

Makes 8 Slices

Raspberry Pound Cake
15 tablespoons butter, softened
1/4 cup milk
3 eggs
1/4 teaspoon raspberry extract (optional)
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 1/2 cup cake flour
3/4 cup sugar
3/4 teaspoon baking powder
1/2 cup raspberries

Cream Cheese Frosting
1/4 cup butter, softened
1/4 cream cheese, softened
1 cup powdered sugar

For Cake:  Preheat oven to 350 degrees. Lightly grease a 9 x 5 loaf pan with non-stick spray. In bowl, whisk together milk, eggs, and raspberry, vanilla and almond extract. (Raspberry extract is optional if raspberries are not available or very ripe - just adds touch of flavor). Set aside.

With a mesh strainer over a small bowl, use a spatula to push and mash the raspberries through the strainer. The seeds and pith will be left behind and the raspberry juice will be in the bowl. Set aside the raspberry juice and discard the seeds. Sift together flour, sugar and baking powder into the bowl of a stand mixer. Fit mixer with paddle attachment, and turn on low. Add in softened butter and mix on low until the flour/butter mixture has combined. It doesn't have to be completely smooth, but just make sure majority of flour and butter has been mixed together. Slowly pour in eggs/milk mixture into the stand mixer in a steady stream. Continue to beat on low or medium-low until thoroughly mixed.

Remove stand mixer bowl from mixer and pour about 1/3 to 1/2 of the batter into a separate bowl. Into the batter, stir in the raspberry juice. Alternate pouring the batters into the prepared loaf pan, smoothing out the batters with a spoon between each addition. Bake for 45-50 minutes or until a toothpick inserted into the middle comes out clean. Let rest in loaf pan for 10-15 minutes on a wire rack, then turn out of pan and allow to complete cooling.

For Frosting: With a mixer, beat together softened butter and cream cheese until smooth. Slowly add in powdered sugar and combine until smooth. Spread over the top of the cooled pound cake. Let rest, slice and serve.

Coffee Meringue Cookies

Starbucks Copycat Recipe

3 egg whites, warm
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1 teaspoon vanilla extract
3/4 cup sugar
1 packet Starbucks VIA Ready Brew

Preheat oven to 275. Line cookie sheets with parchment paper
In a stand mixer bowl combine egg whites, cream of tartar, salt and vanilla. Beat until they stand in soft peaks. Stir sugar and Starbucks Via Ready Brew together in a clean dry bowl. Slowly add the sugar/Starbucks mixture to the egg mixture 1 spoonful at a time while continuing to beat the mixture.

Once everything is fully incorporated and the mixture forms stiff peaks shape the meringue on the parchment paper. You can pipe the mixture or use a spoon to drop it on the parchment. Bake for 30 minutes then turn the oven off. Leave meringue cookies in the oven overnight or for a few hours to make sure they are fully dry. Cool completely before storing