Here's how to re-create the Starbucks Christmas coffees at home - according to coffee experts

If you'd rather enjoy a festive coffee at home, here's how to make three of the most popular from Starbucks.

Published 6th Nov 2020
Updated 6 th Nov 2020

The new Starbucks festive menu launched in stores recently, and features Christmas coffees such as the Toffee Nut Latte, Gingerbread Latte and Eggnog Latte.

But with restrictions in place nationwide and a lockdown in England, many may not feel comfortable heading to their local coffee chain so the experts at Coffee Direct have shared recipes on how to re-create some Starbucks Christmas coffees at home.

Toffee Nut Latte

Prep: 5 mins

Cook: 5 mins

Serves: 2


60ml Toffee Nut Syrup

4 shots of espresso (we suggest Monsoon Malabar)

Steamed Milk

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Caramel chunks


Fill each coffee mug with 30ml of Toffee Nut Syrup. Be sure to pour the syrup in first because when you pour in the hot espresso and milk, all of the flavour will blend and there will be no need to stir.

Add two shots of espresso to each coffee mug, which already has the Toffee Nut Syrup in it.

Fill the rest of each coffee mug with steamed milk. Be sure not to over-steam, as there should only be a light foam on the top of a latte.

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Garnish with whipped cream and caramel chunks.

Gingerbread Latte

Prep: 5 mins

Cook: 5 mins

Serves: 2

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4 shots espresso (we suggest Golden Crema, but if you don’t like espresso, substitute this for 175ml of strong brew coffee)

1 teaspoon ground cinnamon

1 teaspoon ground ginger

¼ teaspoon ground nutmeg

2 tablespoons soft brown sugar

½ teaspoon vanilla extract

500ml milk

Whipped cream, dark chocolate shavings and mini gingerbread men to serve


In a glass measuring cup, combine the spices, sugar and vanilla extract.

On the hob, heat 100ml of the milk.

Whisk in the spice/sugar mix to the milk until the sugar has dissolved. Add in the remaining milk and heat through, until the milk is steaming hot.

Pour two shots of espresso in each glass, then pour in the spiced milk.

Garnish with whipped cream, chocolate shavings and a mini gingerbread man to complete the festive look. Serve immediately.

Eggnog latte

Starbucks Christmas coffees

Prep: 15 mins

Cook: 5 mins

Serves: 2


4 shots espresso (Italian Coffee is particularly suitable) or 250ml of strong brew coffee

300ml eggnog

150ml milk

Sugar (optional)

Whipped cream

Grated Nutmeg


Pour two shots of espresso in each coffee mug, or alternatively divide the strong brew coffee.

Combine the eggnog and milk, then steam to create a hot, frothy mixture. If you do not have an espresso machine, warm on the stovetop until steaming.

Add the eggnog/milk mixture into your coffee mug.

If you prefer your eggnog latte a little sweeter, add sugar to taste.

Garnish with whipped cream and freshly grated nutmeg.

Known for cake making, experimental jam recipes, Champagne, whisky and gin drinking (and the inability to cook Gnocchi), Rosalind is the Food and Drink Editor and whisky writer for The Scotsman, as well as hosting Scran, The Scotsman's food and drink podcast.
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