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.



DIY Coffee Syrups

Since I drink coffee pretty much around the clock, I started buying the bottled syrups so I could add my favorite flavors to the cappuccinos and lattes I made at home. However at $10 or so a pop that can be a fairly expensive habit, especially since I like to mix up my flavors often. I decided to make a simple syrup base and then added various flavorings to find out how they tasted in comparison to the store-bought variety. The results were very favorable, in fact one friend of mine swears she can't tell the difference between various Starbuck's drinks and my own homemade versions.

To make a simple syrup, combine 1 cup water and 1 cup white sugar. Bring to a boil, then lower the heat and simmer until it has reduced by half, which should take about 5 minutes. Now if you want flavoring, you have to add those ingredient(s) at the same time you add the water and sugar
Experiment with other flavors, spices, and extracts to find the ones that suit you best. If you like pumpkin pie, use the same spices you would add to a pumpkin pie, etc. Practice in small batches, but once you find a blend you like, you can make larger portions and refrigerate.


3/4 cup sugar
1/2 cup water
1/4 cups caramel sauce

1 cup water
1 cup white sugar
1 teaspoon ground cinnamon


1 cup water
1 cup brown sugar
1 teaspoon ground cinnamon

3/4 cup sugar
3/4 cup water
1/4 cups cream of coconut*
2 teaspoons coconut extract

Combine the sugar, water and cream of coconut in a small saucepan.   Heat the mixture over medium-high, stirring occasionally, until the sugar has dissolved.  Remove from the heat and stir in the coconut extract.  Let cool.  Store in the refrigerator.

*Note: Cream of coconut is most often found in stores near the cocktail supplies and mixers, as it is often used for making piƱa coladas.

1 cup water
1/2 cup dark brown sugar
1 teaspoon ground ginger
1 whole star anise
5 whole cloves

Combine all ingredients and simmer gently on medium heat. Cook for approximate 15-20 minutes until thickened.

1 cup water
1 cup sugar
1 teaspoon hazelnut extract

Easy.  Just grab some Hershey's chocolate syrup.

1 cup water
1 cup sugar
2 teaspoons peppermint extract

1 cup sugar
1 cup water
3/4 cup raspberries, preferably fresh

Combine the sugar, water and raspberries in a small saucepan.  Heat the mixture over medium-high, stirring occasionally, until the sugar has dissolved.  Reduce the heat to low and let simmer, about 10-15 minutes.  Remove from the heat and pour through a fine mesh strainer to remove the berry solids.  Let cool.  Store in the refrigerator.

Makes enough for around 3-4 salted caramel mocha or hot chocolate beverages
1/2 cup sugar
3 tablespoons salted butter, cubed
1/4 cup heavy cream, at room temperature

In a medium saucepan, cook the sugar over medium heat, stirring occasionally with a spatula (if it becomes lumpy, reduce heat and refrain from stirring). When it turns a deep amber color, add the butter and stir until it is melted. Add the heavy cream and whisk until the caramel is smooth (be careful, it will bubble up when you add the cream). Remove from heat and let cool. Refrigerate extra syrup.

1 cup sugar
1 cup water
1 vanilla bean, split lengthwise
1 teaspoon vanilla extract

Combine the sugar and water in a small saucepan.  Scrape the seeds from the vanilla bean into the pan and throw in the pod.  Heat the mixture over medium-high, stirring occasionally, until the sugar has dissolved.  Reduce the heat to low and let simmer, about 10-15 minutes.  Remove from the heat, discard the vanilla bean pod and stir in the vanilla extract.  Let cool.  Store in the refrigerator.

2 (300 ml) cans sweetened condensed milk
1 (14 oz) can evaporated milk
3/4 cup sugar
1 tablespoon vanilla
1 teaspoon instant espresso
6 ounces white chocolate, cut up in small pieces

Mix (with a wire whisk in deep pan) milks, sugar, vanilla over med heat till lightly simmering.add in white chocolate. continue with whisking. add in espresso powder. keep whisking. remove from heat. let cool. Whisk every few minutes to keep chocolate together. pour into bottles and refrigerate. You may need to let it get to room temp at the end of the bottle.


  1. starbucks doesn't have a salted caramel syrup...sounds like this is your own creation. the syrup that starbucks uses in the salted caramel mocha is toffee nut (plus mocha base which is basically coaco and coffee, not sweetened) mixed with frothed milk and topped whip (optional) whip and straight caramel and french sea salt mixed with turbinado sugar :)

    they don't sell the mocha syrup but they do sell the toffee nut. however, im told you can just combine the caramel and hazelnut and get the same thing, if you wanted the option to have all three flavors, me i just make the salted caramel mochas on rare occasions between my own teas lol so i dont mind spending 10$ on a bottle of toffee nut that lasts me forever!

  2. These are so awesome! I'm going to make one right now you are awesome for sharing your creations thank you so much!

  3. @Jayme I ordered a Salted Caramel Mocha at Starbucks one time and when I got to the window they told me they were out of the Toffee Nut Syrup and offered to use the Hazelnut instead. It was a totally different drink. Didn't taste at all like the Toffee Nut. Just an FYI, I didn't think they would be so different but they were. It was still a tasty treat!

  4. For Mocha, you should use Hershey's Dark Chocolate Syrup and not the regular one :)

    Anyways I've been looking all over for a Cinnamon Dolce Syrup Recipe! Cant wait to try it, thanks :)

  5. Does anyone have an idea for trying to re-create the peanut butter syrups?

  6. This may be a dumb question but I'm a total newbie. Could you use that caramel syrup like for sundaes instead of caramel sauce?

  7. No Laura,
    But you can order fabulous caramel sauces and chocolate syrups for sundaes here:

  8. Just made a batch of white mocha and it's fabulous!! Taste is SPOT ON!

  9. Anyone know any good places to buy gourmet coffee online?

  10. As of last month I've seen both in store and on the website caramel sauce, white chocolate and chocolate sauce

  11. I am SO over the moon finding your blog site- I too buy the toffee nut and agree Hazelnut is miles away from Toffee nut as we used to be as addicted to hazelnut as we are Toffee nut now- My holiday fav though is Pumpkin Spice- I look forward to trying so many of these recipes.

  12. Does anyone remember when Starbucks sold their Snicerdoodle cookies? The were big, fat and not as soft and tender or crispy as normal S.Ds I loved them and mourned their demise- I have been looking for a s imilar recipe sinc- IF you have one or know of one.. lead me to it. In my own persona rant- I am not a huge fan of a lot of theri bakery goods since they recently changed vendors- so I am sure these copy cats are better if they are recent copy. ;)

    1. Go to the Woodland Bakery blog. They have a killer snickerdoodle recipe, they come out soft and big(use an ice cream scoop-like the stainless steel ones offered at Publix. Get one that says 2 oz(a little over is OK). 2 oz=1/4 cup, which is the ideal scoop for big cookies. Alternately, if you have a food scale, just put a saucer on it, zero it out and scale out 2 oz dough amounts. Once scooped and panned, do yourself a favor and stick the pan in the freezer for 30 min.Start preheating your oven before removing from the freezer. This will circumvent any spreading of the dough while baking. Have fun! Oh,and I have no connection with their blog, just happened on it and their YouTube channel one day.

  13. PLz tell me how to make the hazelnut "Drizzle" that they are now discontinuing! Also thank you so much for taking your time to share these creations with us oh and respond asap please please

  14. thank you so so much for sharing the recipes but you know the recipe to make peach syrup?

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  16. I will so have to make some of these... Although i am not a fan of the mocha used in the store because to me it is to bitter for me i would personal probably melt some milk chocolate and dark chocolate Hershey bars together since it has the bitterness of the dark chocolate with a tiny bit of sweetness but i guess its all on a persons taste...I have also seen you can order a white chocolate sauce from the Starbucks web site but have heard it does not taste anything like the one used in the store so i will definitely have to try the white mocha sauce since i am incredibly addicted to it...i have at least two or more a day its amazing!!! Thank you very much for sharing with us im really looking forward to making some of these