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.



Starbucks $8 Bundled Lunch Deal

Customers can choose one from among 24 lunch items, including sandwiches, panini, salad bowls, wraps or a bistro box. Pricing varies by market, but generally the items are priced between $4.95 and $6.95 on average, the company said.

With that, they can add a snack from about 16 options priced at $1.75 or less, like bagged popcorn or chips. Along with that comes the choice of a piece of fresh fruit, like a banana, or a That’s It Fruit Bar (typically about 95 cents to $1.95), as well as one bottle of Ethos water, which is typically about $1.95.

Coffee or tea, however, is not an option for the bundle, which is available at company-owned units in the U.S. through May 30, 2016.

Spiced Holiday Coffee

Starbucks Restaurant Copycat Recipe

2/3 cup ground Starbucks Christmas Blend or other dark roast coffee
4 cinnamon sticks, crushed or broken into small pieces
6 cups water
1/2 teaspoon ground cardamom
2/3 cup honey
Half and Half or milk

Mix together the coffee and cinnamon sticks. Using the coffee cinnamon mixture and the water, brew coffee by your customary brewing method.

Add the cardamom and honey to the hot coffee and stir until the honey dissolves.

Serve warm. Pour about 2/3 cup coffee into each glass. Pass the half-and-half or milk.

Mocha Caramel Cookies

Starbucks Restaurant Copycat Recipe

1 cup butter, softened
1/3 cup sifted powdered sugar
3 tablespoons granulated sugar
1 teaspoon instant espresso coffee powder or 2 teaspoons instant coffee crystals
1 tablespoon vanilla
3 tablespoons unsweetened cocoa powder
1 2/3 cups all-purpose flour
1/2 cup semisweet chocolate pieces
1 teaspoon shortening
1/2 of a (14 oz.) package vanilla caramels (about 24)
2 tablespoons milk
1/4 cup butter

In a large mixing bowl beat first 3 ingredients with an electric mixer on medium speed until fluffy. Dissolve instant coffee powder or crystals in vanilla; add to butter mixture. Beat in cocoa powder. Beat in as much of the flour as you can with the mixer. By hand, stir in any remaining flour. Divide dough in half. Cover; chill about 1 hour or until firm.

On a floured surface, roll one half of dough at a time to 1/4 inch to 3/8 inch thickness. Cut into 3 inch trees, reindeer, or other shapes. Place cookies 1 1/2 inches apart on greased cookie sheets. Bake in a 325 degree oven for 12 to 15 minutes or until set but not over browned. Cool 1 minute on cookie sheet; transfer to wire racks. Cool completely.

Heat and stir chocolate pieces and shortening over low heat until chocolate begins to melt. Remove from heat; stir until smooth. Drizzle over cookies. Let stand until set. Heat and stir the caramels, 1/4 cup butter, and milk over very low heat until smooth. Cool slightly. Drizzle over cookies.

Chocolate Cappuccino Mousse

Starbucks Restaurant Copycat Recipe

1/2 pounds bittersweet chocolate
1/4 cup coffee syrup
1 1/2 cups whipping cream
1 teaspoon vanilla extract

Melt chocolate and coffee syrup in a double boiler over medium heat. Combine the cream and vanilla, whip until soft peaks form. Gently fold 1/4 of the whipped cream into the melted chocolate. When well blended, fold the remaining whipped cream into the chocolate. Pipe or spoon the mousse into dessert glasses and chill. If desired, top the mousse with additional whipped cream and chocolate shavings and serve.

Strawberry White Chocolate Dessert

Starbucks Restaurant Copycat Recipe

2 (6 oz.) packages white baking bars, cut up
1 1/2 cups whipping cream
1 cup brewed espresso or strong coffee
2 tablespoons brandy (optional)
1 (3 oz.) package cream cheese, softened
2 1/2 (3 oz.) packages ladyfingers (30), split
3 cups cups sliced fresh strawberries
2 cups cups halved fresh strawberries

Chill a medium mixing bowl and beaters of an electric mixer. In a medium saucepan combine baking bars and 1/4 cup of the cream; heat and stir over low heat until bars are melted. Cool slightly. Stir together espresso or coffee and brandy, if desired. Set aside.

For filling, in the chilled bowl beat remaining whipping cream with an electric mixer on medium speed until soft peaks form (tips curl); set aside. In a large mixing bowl beat cream cheese until fluffy. Add cooled white baking bar mixture to cream cheese; beat on medium speed until smooth. Fold whipped cream into cream cheese mixture. Set aside.

To assemble, line the sides of a 9-inch springform pan with some of the ladyfinger halves, flat side in. Arrange half of the remaining ladyfingers on the bottom of the pan. Drizzle half of the espresso mixture over ladyfingers in the bottom of the pan. Spoon a third of the filling over ladyfingers. Top with sliced strawberries. Top with remaining ladyfingers. Drizzle with remaining espresso mixture. Top with remaining filling. Cover and chill for 3 to 4 hours. Before serving, arrange halved berries atop filling. Cut into wedges to serve.

Coffee Italian Ice

Starbucks Restaurant Copycat Recipe

1/4 cup sugar
2 tablespoons instant espresso coffee powder
1/2 cup boiling water
1 cup cold water
5 strawberries (optional)

In a small bowl combine sugar and coffee powder. Add boiling water; stir until dissolved. Stir in cold water. Pour mixture into a 9 x 5 x 3 inch loaf pan. Freeze about 2 hours or until firm. Break frozen mixture into small chunks; place in a chilled medium mixing bowl. Beat with electric mixer on low speed until fluffy. Freeze mixture for 2 hours or until firm.

To serve, scrape or scoop ice into small dessert dishes. If desired, garnish each serving with a strawberry. Makes 5 (1/2 cup) servings. Make ahead directions: Pack into an airtight freezer container. Seal, label, and freeze up to 1 month.

Chocolate Espresso Pudding

Starbucks Restaurant Copycat Recipe

1/2 cup packed brown sugar
1/4 cup cornstarch
3 tablespoons unsweetened cocoa
1 tablespoon instant coffee granules
1/8 teaspoon salt
2 cups fat free soy milk
2 ounces bittersweet chocolate, chopped
1 teaspoon vanilla extract

Combine first 5 ingredients in a medium, heavy saucepan, and stir well with a whisk. Gradually stir in milk, and bring to a boil over medium heat. Reduce heat, and simmer 1 mint or until thick. Remove from heat, and add chocolate, stirring until melted. Stir in vanilla. Pour about 1/2 cup pudding into each of 4 dessert dishes; cover surface of pudding with plastic wrap. Chill at least 4 hours. Remove plastic wrap to serve.

Fruit with Mocha Fudge

Starbucks Restaurant Copycat Recipe

4 ounces sweet baking chocolate, broken up
4 ounces semisweet chocolate, chopped
2/3 cup light cream or milk
1/2 cup sifted powdered sugar
1 teaspoon instant coffee crystals
2 tablespoons coffee liqueur
Assorted fruits (such as star fruit slices, pineapple chunks, kiwi fruit wedges strawberries, pear slices, banana slices)
meringue cookies

In a heavy saucepan combine chocolates, cream, sugar, and coffee crystals.
Heat and stir over low heat till melted and smooth. Remove from heat; stir in liqueur.
Pour into a fondue pot; keep warm over low heat. Serve with fruit and cookies.