Coffee Popsicles

Have you ever taken a trip that’s totally shifted your perspective on food?

For me, it was a summer trip to New Orleans with my family years ago! Ever since, I’ve just been hooked on coffee in every way, shape, and form — especially iced.

Because there’s nothing more miserable than drinking a hot cup in hot, muggy weather. But I just needed my coffee fix! So that’s where my love of frozen coffee popsicles came from.

I played around with the popsicles I had in NOLA to get the creamy, dreamy recipe I’m sharing with you here. And they turned out perfect!

Loving your refreshing coffee ice pop? You’ll want to brew an extra large batch of joe to make even more cool, yummy treats like my frozen caramel coffee… or maybe a creamy iced coffee cocktail — for when you need that cup to be extra relaxing!

Ingredient Notes and Substitutions

• Coffee – Make this recipe with any coffee you’d like — just make sure it’s strong-brewed! Cold brew is great for this recipe too.
  
  Don’t use a coffee-making method that leaves lots of grounds (a French press, percolator, etc.) because those grounds will sink to the bottom of the mold and be super bitter in your ice pops.
  
  You can also just strain your brew before pouring it into the molds to make sure there are none of those pesky grounds left behind!
  
• Heavy Cream – All of your favorite non-dairy alternatives work here. Coconut milk and cream are great too.
  
  The only thing I will caution when you substitute dairy here is that you want to use something thick and not too watery.
  
  If it’s too watery, then they’ll be extra icy and melt really quickly.
  
• Granulated Sugar – I tentatively listed 2 tablespoons of sugar for 10 frozen coffee popsicles, but it’s really to taste.
  
  Even if you like your coffee black, you’ll want at least a little sugar — things always taste a little less sweet when frozen!
  
  You can also substitute with powdered sugar or another alternative sweetener. For that Starbucks taste, use liquid cane sugar. You can even use your favorite coffee syrup!

Tips and Tricks to Make Perfect Coffee Ice Pops

• Let the coffee cool completely before using. 

There are a few reasons why you want to let your fresh brew cool down before you freeze it. 

First, you don’t want it to mess with the heavy cream and alter the texture. 

And speaking of texture, trapping steam in a closed container (in this case, our molds) will introduce more water to the mixture, making it icier than we want it. 

It’ll cap your popsicles with flavorless ice, which we don’t want!

• Make the most of your molds!

Leave a little room (half an inch or so) at the top of your molds. The liquid will expand as it freezes, taking up more space in the mold. You don’t want things spilling out, so plan for this!

I also like to use a little tin foil on my molds, even though the ones I use come with tops.

Putting a layer of foil between the tops and the liquid prevents the tops from freezing to the pops when they’re done (which is a huge bummer!). It also keeps those popsicle sticks in place!

• Brew your coffee for the best cold flavor.

When you’re brewing for freezing, you want to make the blend extra strong by using a higher coffee-to-water ratio. Ee really want a prominent coffee flavor! 

Dark roast is great to use — it’s also less acidic — and it tastes best with cream and sugar (in my opinion).

An overnight steep is also awesome! This is best done with coarse grounds. Just strain them out before mixing and pouring! 

Prep Ahead

• Brew coffee

Kitchen Tools You Will Need

• Mixing Bowls – I use the medium-sized bowl from this set.
• Ice Pop Mold – Silicone molds are ideal! This one comes with reusable sticks too.
• Heavy Duty Aluminum Foil – This is thicker and sturdier than regular foil, meaning it won’t tear as easily.

Flavor Variations 

Dress up your coffee ice pops the same way you would any other cup of joe! Your go-to syrups and creamers can be mixed right in, along with or instead of the heavy cream. I like to add caramel sauce!

Sweetened condensed milk or coconut cream are sweet, thick, and creamy options to consider too.

Add warm spices like cinnamon, cardamom, nutmeg, cloves, or ginger to the hot coffee for a warm, pleasant aroma and flavor. Don’t forget that pumpkin spice in the fall!

Finally, you can make these closer to ice cream bars by adding vanilla or coffee-flavored ice cream to your iced coffee popsicles.

Storing Frozen Coffee Popsicles

I store homemade popsicles individually in plastic baggies or wrapped in parchment so they don’t stick together. Then, I put all of those in a gallon-sized bag.

You do want to eat coffee popsicles fairly quickly. The coffee taste starts to weaken, and the texture breaks down faster than other homemade ice pops. Aim to eat them within a week!

Coffee Ice Pop FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Popsicle Recipes

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Coffee Popsicles (Rocket Pops!)

Coffee Popsicles are the coolest caffeine-fueled treats on the menu this summer! My recipe takes just 5 minutes and 3 ingredients to make!

Course Dessert

Cuisine American

Method Freezer

Prep Time 5 minutes minutes

Freeze 4 hours hours

Total Time 4 hours hours 5 minutes minutes

Servings 10 popsicles

Calories 125cal

Author Donna Elick

Ingredients

• 12 ounces strong brewed coffee cooled to room temperature
• 12 ounces heavy cream
• 2 tablespoons granulated sugar

Instructions

• MAKE COFFEE MIXTURE: In a medium mixing bowl combine 12 ounces strong brewed coffee, 12 ounces heavy cream, and 2 tablespoons granulated sugar. Whisk until the sugar dissolves and the mixture is smooth.
• FILL MOLDS: Pour the coffee mixture evenly into 10 popsicle molds, leaving about ¼ inch of space at the top of each mold for expansion.
• INSERT STICKS: Cover the molds with their lids or a piece of aluminum foil and insert popsicle sticks into the center of each mold.
• FREEZE: Place the molds in the freezer and freeze for at least 4 hours, or until completely frozen.
• SERVE: To remove the popsicles, run warm water over the outside of the molds for about 10 seconds. Gently pull the popsicles out and serve immediately.

Notes

Make-Ahead: These popsicles can be made several days ahead and stored in the freezer until ready to serve.

Storage: Store popsicles in a freezer-safe container or bag for up to 2 weeks.

Freezing Tip: If the popsicles stick to the mold, run warm water over the outside of the mold for a few seconds to release them easily.

Sweetness Tip: Taste the mixture before freezing. Add an extra tablespoon of sugar if you prefer a sweeter coffee flavor.

Nutrition

Serving: 1 | Calories: 125cal | Carbohydrates: 3g | Protein: 1g | Fat: 12g | Saturated Fat: 8g | Cholesterol: 38mg | Sodium: 10mg | Sugar: 3g | Calcium: 23mg | Iron: 1mg

Originally published August 2013, updated and republished April 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Coffee Popsicles (Rocket Pops!) appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE COFFEE CAKE WITH CREAM CHEESE

• Easy to Make: Mix, layer, and bake!
  
• Perfect Texture: Buttery cake with velvety filling.
  
• Bakery-Worthy: Impressive cinnamon streusel topping.
  
• Customizable: Add nuts, berry flavor, or a sweet glaze.

Cream Cheese Coffee Cake

Coffee cake instantly takes me back to childhood. It was the dessert my mom pulled out whenever company was coming over. Her secret weapon. 

She was obsessed with Entenmann’s, and my dad happened to have a friend who worked there.

So every now and then, we’d get boxes of cream cheese coffee cakes “gifted” to us when they were just about to go out of date. And let me tell you… we felt like royalty.

Now, making my own coffee cake feels like carrying on that tradition. But with an upgrade. 

This one has that buttery crumb that melts on your tongue, a silky cream cheese layer that likes to show off, and a thick cinnamon streusel that would’ve put Mom’s beloved Entenmann’s to shame. 

Honestly, if cream cheese coffee cake were sitting in a bakery case, I’d elbow someone to grab the last slice. It’s that good.

Another coffee cake I just can’t get enough of is my Copycat Starbucks Coffee Cake. It tastes like it came right off the Starbucks counter, but you didn’t even have to leave your house!

INGREDIENT NOTES 

• Butter: Salted or unsalted works, but adjust the salt depending on which you use. Unsalted gives you more control over flavor.
  
• Sugars: Combining both granulated and brown sugar in the cake batter adds moisture while keeping the crumb tender. You’ll need extra of each for the filling and the streusal topping.
  
• Cream Cheese: Always use full-fat brick-style cream cheese for structure. Whipped or spreadable ones won’t set properly.
  
• Whole Milk & Sour Cream: Again, full-fat is the way to go for this coffee cake with cream cheese recipe. It’s the key to a rich, moist crumb and the best flavor!
  
• Flour: Measure by spooning and leveling, not scooping, to keep the cake tender.
  
• Cinnamon: Adds cozy flavor to both the cake and the topping.

VARIATIONS 

Berry Swirl: Add a few spoonfuls of raspberry or blueberry jam to the cream cheese layer.

Nutty Crunch: Mix ½ cup chopped pecans or walnuts into the streusel for texture.

Glazed Finish: Drizzle with a simple vanilla glaze once cooled for extra sweetness.

Mini Version: Bake cream cheese coffee cakes in two 8×8-inch pans and freeze one for later.

SERVING SUGGESTIONS 

• Morning Sip: Enjoy a slice (or two) with tea, coffee, or a maple latte.
  
• Simple Breakfast: Add a bowl of fresh fruit or a few sausages to your plate.
  
• Brunch Spread: Pair this cream cheese coffee cake recipe with sheet pan fried eggs and veggies or a hearty ham and cheese quiche.
  
• Indulgent Dessert: Serve with a scoop of ice cream or a sweet glaze.
  

CREAM CHEESE COFFEE CAKE RECIPE FAQ 

When I first made this coffee cake with cream cheese recipe, I learned the key to the perfect texture: don’t overmix after adding the flour. Overmixing builds gluten and turns tender cake into chewy bread. 

The streusel? The magic happens when you mix it with a fork (not a spoon) to get that crumbly bakery-style texture. 

After testing it dozens of ways, I’ve found 325°F is the sweet spot: the cake bakes evenly, the cream cheese sets perfectly, and the crumble turns golden without burning.

TOOLS NEEDED

• 9×13-inch Baking Dish: For baking coffee cake with cream cheese filling.
  
• Hand or Stand Mixer: To properly mix the cake batter and filling.
  
• Mixing Bowls (3 total): One for the batter, one for the filling, and one for the streusel.
  
• Spatula and Whisk: To make the crumb topping and spread the layers in the pan.
  
• Wire Cooling Rack: For cooling the cream cheese coffee cake before slicing.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Cake Recipes

Italian Lemon Cream Cake (Olive Garden Copycat Recipe)

Coca Cola Cake (Cracker Barrel Recipe Copycat) + Video

Hershey’s Chocolate Cake Recipe – Family Favorite

Almond Blueberry Breakfast Cake Recipe + Video

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Cream Cheese Coffee Cake

Cream Cheese Coffee Cake is as luscious and indulgent as you imagine, with a cinnamon-kissed crumble topping for a bakery-style finish.

Course Dessert

Cuisine American

Method Oven

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 16 slices

Calories 498cal

Author Donna Elick

Ingredients

Cake

• 12 tablespoons unsalted butter softened
• 3/4 cup granulated sugar
• 1/4 cup packed light brown sugar
• 3 large eggs room temperature
• 1/3 cup whole milk room temperature
• 1/3 cup sour cream room temperature
• 1 tablespoon pure vanilla extract
• 2 1/3 cups all-purpose flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon kosher salt

Filling

• 2 packages 8 ounces each cream cheese softened to room temperature
• 1/2 cup granulated sugar
• 1 large egg

Streusel Topping

• 1 cup unsalted butter melted (see notes if using salted butter)
• 1 cup packed light brown sugar
• 1/4 cup granulated sugar
• 3 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1/4 teaspoon kosher salt

Instructions

• Preheat the Oven: Preheat oven to 325°F. Grease a 9×13-inch baking dish with nonstick spray or line with parchment paper for easier slicing.
• Make the Cake Batter: In a large mixing bowl, cream together 12 tablespoons unsalted butter, 3/4 cup granulated sugar, and 1/4 cup packed light brown sugar using a hand or stand mixer on medium speed until light and fluffy, about 2 minutes. Add 3 large eggs, 1/3 cup whole milk, 1/3 cup sour cream, and 1 tablespoon pure vanilla extract; beat until smooth.
• Add Dry Ingredients: Sprinkle 2 1/3 cups all-purpose flour evenly over the top of the wet mixture, then add 3/4 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon kosher salt directly on top. Mix on low just until combined. Do not overmix.
• Layer the Cake: Spread half of the cake batter evenly in the prepared baking dish, using an offset spatula to smooth the surface.
• Prepare the Cream Cheese Filling: In another mixing bowl, beat 2 packages 8 ounces each cream cheese, 1/2 cup granulated sugar, and 1 large egg together on medium-high speed for 2–3 minutes, until light, creamy, and smooth. Spread evenly over the first layer of cake batter.
• Add the Final Cake Layer: Dollop the remaining batter over the filling and gently spread it out with a spatula to cover completely.
• Make the Streusel Topping: In a medium bowl, whisk together 1 cup unsalted butter, 1 cup packed light brown sugar, and 1/4 cup granulated sugar. Add 3 cups all-purpose flour, and 2 teaspoons ground cinnamon, 1/4 teaspoon kosher salt then stir with a fork until the mixture is crumbly and evenly moistened. Sprinkle evenly over the top of the cake.
• Bake the Coffee Cake: Bake for 43–48 minutes, or until the edges are golden and the top is set. A toothpick inserted halfway into the cake layer (not all the way to the cream cheese center) should come out clean.
• Cool Before Slicing: Place the pan on a wire rack and cool for at least 30 minutes before cutting. If sliced too soon, the cream cheese layer will not be set and the cake may fall apart.

Notes

Storage: Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.

Freezing: Wrap slices individually or the whole cake tightly in plastic wrap, then foil. Freeze for up to 2 months. Thaw in the refrigerator overnight and warm in the microwave for 15–20 seconds to serve.

Reheating: For a freshly-baked texture, reheat slices in a 300°F oven for 8–10 minutes, or microwave briefly just until warm.

Ingredient Notes:

If using salted butter, reduce added salt to 1/8 teaspoon in the cake and 1/8 teaspoon in the streusel.

Room temperature ingredients blend better and yield a more tender crumb — cold ingredients cause curdling and dense cake.

The cream cheese layer will remain slightly soft even when fully baked — don’t overbake trying to make it firm.

Nutrition

Serving: 1 | Calories: 498cal | Carbohydrates: 68g | Protein: 6g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 97mg | Sodium: 154mg | Sugar: 36g | Fiber: 1g | Calcium: 58mg | Iron: 2mg

Originally published December 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Cream Cheese Coffee Cake appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS DIY PEPPERMINT MOCHA

• Ready in five minutes flat.
  
• Creamy, chocolatey, and perfectly minty.
  
• Easy to customize with your favorite toppings.
  
• Cheaper and cozier than Starbucks.
  
• Pure holiday magic in every sip.

Starbucks Peppermint Mocha

Imagine that first sip of the holiday season, with peppermint and mocha dancing on your tongue while your whole body just melts a little. That’s what I wanted when Chad and I started making these at home.

You know… when you are deep into ‘life’ and don’t want to leave the house. So we made our own. And honestly? It’s better.

Rich, velvety, chocolatey goodness with that cool peppermint swirl that just feels like Christmas morning.

Now we make copycat Starbucks peppermint mocha drinks every winter, usually with whipped cream piled way too high and a candy cane for stirring.

And maybe I also sneak some into my to-go mug when I’m running out the door. It’s the little things that make life sweet, right?

Love making copycat coffee at home? Our Costco Mocha Freeze is a must-try next!

Kickstart your morning by pairing this mocha with these White Chocolate Peppermint Cruffins and an indulgent Peppermint Bark Fudge treat!

INGREDIENT NOTES

• Coffee: The stronger the brew, the better the mocha flavor. Espresso works great too.
  
• Milk: Whole milk gives that silky, creamy texture we love.
  
• Candy Cane or Mints: They melt right in for that peppermint magic… no extract needed!
  
• Sugar: Adjust to taste. Everyone’s sweet tooth is a little different.
  
• Cocoa Powder: Use Dutch-process for a deep, rich chocolate taste.

VARIATIONS

Iced Peppermint Mocha: Let it cool and pour over ice, then top with whipped cream and crushed peppermint.

White Chocolate Peppermint Mocha: Swap cocoa for white chocolate chips. So dreamy!

Peppermint Hot Chocolate: Skip the coffee for a caffeine-free treat the kids will love.

Vegan Version: Use oat milk and dairy-free whipped topping.

Extra Creamy: Add a splash of heavy cream for dessert-in-a-mug vibes.

Make It Skinny: For a lighter version, use skim milk and a sugar substitute.

SERVING SUGGESTIONS

• Classic Toppings: Top with whipped cream and crushed peppermint. It’s not optional, trust me!
  
• Sweet Spread: Pair with homemade truffles, Cool Whip candy, or a slice of gingerbread bundt cake.
  
• Peppermint Treats: Enjoy peppermint mocha with homemade York peppermint patties and you’ll feel the festive cheer!
  
• Cafe Copycat: Enjoy the seasonal menu anytime with cranberry bliss bars and pumpkin scones.
  
• Make a Moment: My favorite way to enjoy Starbucks peppermint mocha drinks? While wrapping presents and listening to Christmas music.

PEPPERMINT MOCHA STARBUCKS FAQ

When it comes to homemade coffee drinks, balance is everything. Too much mint, and you’re brushing your teeth in a cup. Too little, and you lose that festive flavor.

The secret to the best Starbucks peppermint mocha recipe is melting the candy right into the milk. It gives you that smooth, peppermint-chocolate hug in every sip!

TOOLS NEEDED

• Small Saucepan: For melting everything together.
  
• Whisk: Helps the cocoa dissolve.
  
• Mugs: Big and festive.
  
• Measuring Spoons: For just the right sweetness.
  
• Hand Frother (optional): For that coffee-shop finish.

Enjoy!

With love, from our simple kitchen to yours.

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Other Starbucks Copycat Recipes

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Starbucks Peppermint Mocha (Copycat)

Make a Starbucks Peppermint Mocha at home in just 5 minutes. Just as rich and tasty as the cafe version, but at a fraction of the cost!

Course Drink

Cuisine American

Method Stovetop

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 2 mugs

Calories 182cal

Author Donna Elick

Equipment

• saucepan

Ingredients

For the Peppermint Mocha:

• 3/4 cup brewed coffee strong
• 1 cup whole milk
• 1 candy cane or 3 Starlight mints
• 1/4 cup granulated sugar
• 2 –3 tablespoons cocoa powder
• Optional Toppings:
• Crushed peppermint candies
• Candy cane for stirring
• Whipped cream
• Mini marshmallows
• Chocolate shavings

Instructions

• Warm It Up: Add 3/4 cup brewed coffee, 1 cup whole milk, 1/4 cup granulated sugar, 1 candy cane or 3 Starlight mints, and 2 –3 tablespoons cocoa powder to a small saucepan over medium heat. Stir well.
• Melt and Heat: Keep stirring until the candy melts and the mocha is hot and smooth.
• Serve: Pour into two mugs. Top with whipped cream and your favorite extras. Sip and smile.

Notes

Coffee Strength: For bold flavor, use 2 tablespoons of coffee grounds per 4 cups of water.

Storage: Keep leftovers (without toppings) in the fridge for up to 3 days. Reheat gently before serving.

Nutrition

Serving: 1 | Calories: 182cal | Carbohydrates: 33g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 49mg | Sugar: 31g | Fiber: 2g | Calcium: 158mg | Iron: 1mg

Originally published December 2022, updated and republished December 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Starbucks Peppermint Mocha (Copycat) appeared first on The Slow Roasted Italian.

Costco Mocha Freeze

This is one of those “treat yourself” moments that takes 5 minutes and makes you feel like you’ve hit the food court jackpot, without the Costco lines. 

I mean… can you really ever have enough chocolate drizzle? 

This cold brew mocha freeze Costco copycat is my go-to when I want something bold, icy, and just indulgent enough to feel like a splurge (without blowing the day). 

It’s less work than a frappuccino and lighter than a mocha shake, and it’s easy to scale if you feel like sharing.

No secret menu here: just a blender and your favorite cold brew. You’re gonna want to keep a stash of chocolate syrup in your fridge… trust me!

I pair this with Orzo pasta salad and it’s just like I got lunch from Costco (except a lot cheaper!)

The Costco recipes don’t stop there! Our Copycat Key Lime Pie pairs perfectly with a homemade Mocha Freeze for the ultimate Costco-inspired night!

Ingredient Notes and Substitutions

• Cold Brew Coffee – Use a strong cold brew for the richest flavor. Regular coffee will become too diluted between the milk and the ice.
  
• Milk – I like to use whole milk for ultimate creaminess, but any milk (even non-dairy ones) or creamer will do the trick. Don’t overthink it too much… use what you have!
  
• Chocolate Syrup – Keep a bottle of Hershey’s handy or make a batch from scratch. Sugar-free varieties will work too.
  
• Ice Cubes – Here’s where you need to pay a bit of attention. Make a fresh batch with filtered water to avoid a funky freezer burn taste. Or, make ice cubes out of cold brew for ultra coffee flavor.

How to Make a Mocha Freeze Like Costco

Making this drink couldn’t be easier. Just break out your blender, toss everything in, and let it whirl!

The secret to the most authentic Costco mocha freeze actually happens before you start blending…

Grab your drinking glasses and drizzle chocolate sauce down the inside, rotating and swirling as you go. 

Actual glassware (not plastic) is the best option, but we have to make do with what we have sometimes, right?

For a frosty boost and a perfect presentation, place the glasses in the freezer ahead of time. It will keep your drink colder for longer and prevent the chocolate from sliding down the sides and pooling at the bottom.

Once blended, pour the coffee mocha freeze into each glass. Sometimes there’s an air bubble or two, so I like to gently tap the base of the glasses on the counter to help everything settle.

Now, get to sipping! 

Prep Ahead

• Drizzle glasses and freeze
• Make cold brew (if needed)

Over the years, I’ve tested enough copycat drinks to know when one truly hits the mark. 

This one nails the Costco vibe with a strong coffee flavor that’s never bitter, a rich swirl of chocolate, and a frosty texture that melts just slowly enough!

Using cold-brew coffee keeps things smooth and naturally bold, while blending the ice with just the right amount of milk gives you that perfect in-between texture: not slushy, not watery, just dreamy. 

And drizzling the glass before you blend? It’s a little trick that makes it look and feel like a $6 treat from the café. Every detail matters… and this one delivers.

Flavor Variations

With a little extract or spice, you can explore a whole world of flavors with this slushie drink!

Or maybe just add a swirl of whipped cream and some shaved chocolate to make your Costco mocha freeze a little more indulgent.

• Mocha Peppermint Freeze: Add ⅛ teaspoon peppermint extract.
• Caramel Swirl: Swap (or add to) the chocolate syrup with caramel sauce.
• Vanilla Mocha: Add ½ teaspoon pure vanilla extract.
• Espresso Boost: Include ½ teaspoon instant espresso powder.
• Spiced Mocha: Add a pinch of cinnamon or nutmeg.

Drink syrups are another way to really get the most out of this copycat recipe. You could try a new flavor every month!

Enjoy seasonal favorites like pumpkin spice and Irish cream or fancier flavors like pistachio, cinnamon dolce, and coconut.

Storing Leftovers (or a Double Batch!)

Frozen drinks like this Costco cold brew mocha freeze are best enjoyed right out of the blender. The texture just isn’t the same if you try to save it for later.

That doesn’t mean you should toss your leftovers, though! Pour them into a silicone popsicle mold so you can slurp on that coffee flavor for dessert.

It typically takes at least 4 hours to freeze homemade ice pops, but I usually just plan to enjoy them the next day. 

Once firm, remove the pops from the mold and wrap each one in parchment or plastic wrap. You can then stack them in a large freezer bag for easy snacking. 

Costco Cold Brew Mocha Freeze FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Copycat Drink Recipes

Easy Applebee’s Oreo Milkshake Copycat Recipe

Jamocha Shake (Arby’s Copycat 4-Ingredient Recipe)

Starbucks Pink Drink Recipe Copycat (Caffeine-Free)

Iced Cinnamon Dolce Latte (Starbucks Copycat Recipe)

🍔 Copycat Creations Vol 1
Craving your favorite restaurant meals at home? This exclusive ebook has the boldest, most requested copycat recipes — from fast food faves to sit-down classics.

👉 Buy your copy now and start cooking the meals you love!

Get the Ebook

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Copycat Costco Mocha Freeze

This frosty Costco Mocha Freeze tastes just like the original, but you can make it at home with 3 ingredients… and no food court lines!

Course Drink

Cuisine American

Method Mixed

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 2

Calories 177cal

Author Donna Elick

Ingredients

• 1 cup cold-brew coffee unsweetened or lightly sweetened
• 1/3 cup Hershey’s chocolate syrup
• 1 1/2 cups ice cubes
• 1/2 cup milk or milk alternative
• Extra chocolate syrup for garnish

Instructions

• Prepare the Glasses: Drizzle chocolate syrup along the inside of two serving glasses. Rotate and tilt the glasses to create streaks or swirls. Set aside.
• Blend the Base: Add 1 1/2 cups ice cubes to a blender. Pour in 1 cup cold-brew coffee, 1/3 cup Hershey’s chocolate syrup, and 1/2 cup milk or milk alternative.
• Blend Until Smooth: Blend on high for 30 to 45 seconds or until the ice is fully crushed and the drink is thick and frosty.
• Adjust Texture and Sweetness: Check the consistency. If too thick, add a splash more milk or coffee and blend again. Taste and add more chocolate syrup for additional sweetness, if desired.
• Serve: Pour the mocha freeze into the prepared glasses. Tap glasses gently on the counter to settle. Top with extra chocolate drizzle, if desired.
• Enjoy: Serve immediately while cold and refreshing.

Notes

Make-Ahead Tips: For best results, prep the glasses in advance and freeze them until ready to use.

Storage: This drink is best served fresh. If you have leftovers, freeze in popsicle molds for a frozen treat.

Customization Ideas: Try adding a dash of cinnamon, peppermint extract, or vanilla extract to change the flavor profile.

Dairy-Free Option: Swap the milk for almond, oat, soy, or coconut milk.

Nutrition

Serving: 1 | Calories: 177cal | Carbohydrates: 35g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 70mg | Sugar: 28g | Fiber: 1g | Calcium: 90mg | Iron: 1mg

Originally published August 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Copycat Costco Mocha Freeze appeared first on The Slow Roasted Italian.

We all know that it’s cheaper and healthier to make coffee at home, but Starbucks® just does it so perfectly! 

And we always say, if we could make coffee as good as Starbucks, then we’d make it at home every day.

Well, now we’re out of excuses, because we’ve figured out how to make sweet cream cold foam just like what you get on top of your favorite cold brew. 

Once you try it, you’ll never want to go without it again. Good thing it’s so quick and easy to make!

All you need to know to make your own frothy topping at home is listed below.

This simple recipe has the best flavor, the most creamy texture, and is the perfect topping for cold coffee drinks. (and the best part? It’s a fraction of the cost!) 

How to Make Cold Foam

Starbucks sweet cream cold foam is an airy and delicate combination of sweet vanilla syrup, 2% milk, and thick heavy cream. 

Frothed up and dolloped on top of your favorite iced coffee, its sweetness waterfalls down into your drink while you get a tiny taste of the foam with every sip. 

Learn how to make cold foam right at home in two easy steps — it’s almost better than the drink itself! 

It’s surprisingly easy to make gourmet coffee at home. If you love this cold foam, you’ll love are my creamy & rich Costco mocha freeze copycat & my peppermint mocha copycat that is perfect for the holidays.

Some other coffee toppings that I just adore are my homemade chocolate syrup, orange amaretto syrup, and caramel sauce. 

You can even add these to the foam for a whole new flavor!

Ingredient Notes and Substitutions

• Heavy Cream – Heavy cream is heavy in fat, I know, but it’s essential to getting that fluffy, cloud-like texture! You can try evaporated milk instead, or a mix of milk and cornstarch.
  
• 2% Milk – The original recipe uses 2% instead of nonfat for just a touch of extra creaminess. Whole milk works, too! So you can really use any kind you like.
  
• Vanilla Syrup – If you have a favorite brand, then go with that! But nothing beats making your own at home. 
  
  I recommend trying out an easy homemade simple syrup with just a hint of vanilla extract. It’s the perfect homemade vanilla syrup recipe. 
  
  If you’re feeling creative, you can use another flavored syrup instead! Chocolate, caramel, strawberry — any flavor will do and will pair perfectly with your cold beverage! 
  
  You can even leave out the syrup entirely for an unsweetened foam and let the rich flavor of the cream and coffee drink speak for itself. 
  
• Iced Coffee or Cold Brew – Any cold black coffee drink is perfect for serving with a spoonful of light and fluffy foam! 
  
  Once you’ve mastered how to make cold foam, experiment with different flavor combinations. It would be tasty in place of milk with a cinnamon dolce latte!

How to Make Sweet Cream Cold Foam

1. Chill the ingredients. 
   
   First, be sure your ingredients are completely chilled. If the vanilla cream is warm, it will be difficult to whip. 
   
   Plus, your foam will flatten much more quickly, so cold ingredients are a must!
2. Whip the foam. 
   
   For blending, I recommend using a handheld milk frother. A regular blender isn’t going to do the job at all, and you’ll just end up with a thick flavored cream. 
   
   You could try hand mixing, an immersion blender, a food processor, or whatever other fancy appliance you have sitting around your kitchen, but a frother is really the fastest and most effective and gives the best results. (plus, it’s affordable and saves you money to not have to need any special equipment!) 

Storing Cold Foam and Best Practices

This isn’t really a prep-ahead-the-week-before kind of deal. You ideally want to use your foam within 24 hours of making it. 

Once you know how to make cold foam, you’ll have the process down in seconds — there’s really no reason to make it days ahead of time!

As for storing, you always want to use an airtight container. 

Something with a wide opening, like a mason jar, is best so that you can dip your spoon into it without making a mess and flattening the foam.

Vanilla Sweet Cream Cold Foam FAQ

Enjoy!

With love, from our simple kitchen to yours.

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How to Make Cold Foam (Starbucks Sweet Cream Copycat)

Make vanilla sweet cream cold foam like Starbucks—right at home! Take your morning coffee to the next level with this easy recipe!

Course Drink

Cuisine American

Method Mixed

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 4 makes 2 cups

Calories 65cal

Author Donna Elick

Equipment

• milk frother

Ingredients

• 1/4 cup heavy cream
• 1/2 cup 2% milk
• 2 tablespoons vanilla syrup
• Iced coffee

Instructions

• Place heavy cream, milk, and vanilla syrup into a tall carafe with a wide opening.
• Stir mixture together.
• With an electric milk frother, froth the mixture using an up and down motion until the liquid doubles in volume (at least) and is foamy throughout.
• Spoon or pour the foam over your favorite iced coffee.

Notes

Refrigerate in an airtight container and use within 24 hours.

Using a lower fat milk is consistent with Starbucks (they use nonfat milk), but I had equal success using 2% and even whole milk.

Making sweet cream cold foam at home can be challenging. I have experimented with aerating the mixture using a blender, food processor, immersion blender, French press, hand (manual) frothing whisk and a nitrous oxide whipped cream dispenser. The electric milk frother is fast and the most effective. Using a French press and a nitrous oxide whipped cream dispenser are also workable. Whisking by hand can be effective but is labor intensive. Using blender type appliances does not produce a foam.

All ingredients should be as cold as possible for the best success.

This is a sweetened cold foam and is delicious stirred into a black coffee drink or added to any of your favorite iced beverages.

You can substitute the vanilla syrup for other flavored syrups, or omit the syrup for an unsweetened cold foam.

Use store bought vanilla syrup or make your own by adding vanilla extract to homemade simple syrup.

Nutrition

Serving: 1 | Calories: 65cal | Carbohydrates: 2g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 19mg | Sodium: 18mg | Sugar: 2g | Calcium: 45mg | Iron: 1mg

Originally Published July 2022, updated and republished July 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post How to Make Cold Foam (Starbucks Sweet Cream Copycat) appeared first on The Slow Roasted Italian.

The next time that you’re craving a hot coffee loaded with the flavors of sweet maple syrup, keep this homemade latte recipe on hand.

In my opinion, it’s the perfect way to make a delicious fall drink, or one of those coffee drinks that is a great option instead of regular coffee. 

Instead of spending big bucks at your favorite coffee shop, it’s time to see how simple it is to make your own delicious latte at home.

I’m all about the fall flavors of this hot latte, and the good news is that it’s fast and simple to make! The steps below dive into how to get started in creating a homemade maple latte! 

Maple Latte

I’ve been on a total maple kick recently! Between my maple almond granola, cranberry maple bread pudding, maple bacon ice cream, maple pie, and maple whipped cream, I’ve got a recipe for every season and occasion!!

Plus, they all come together with pure, natural maple syrup. None of the artificial stuff here guys!! 

After looking through my maple-themed recipe box, I realized that I never shared my maple latte with you all. 

It’s one of those recipes that’s so easy to make that it’s almost second nature at this point! 

Well, I finally took the time to write it all down so that you guys can make a maple syrup latte too. 

Whip this up for a fun weekend or holiday brunch, or just when you’ve got a case of the Mondays. It’ll make any morning a good morning!

Ingredient Notes and Substitutions

• Coffee – You can use espresso or strongly brewed coffee for your latte. 
  
  Honestly, you can make this with any type of coffee as long as it’s strong enough to not be overpowered by the other ingredients!

I love espresso for its bold, rich flavor, but a good-quality strong coffee works well too.

• Maple Syrup – Opt for Grade A pure maple syrup instead of pancake syrup for this one! 
  
  The flavor is the most authentic and boasts the perfect balance of sweetness — the perfect complement to the coffee.
• Whole Milk – I like whole milk best because it froths up really nicely thanks to the added fat. It also has a creamy flavor that you just don’t find with other kinds of milk!

That said, you can make a maple syrup latte with your personal favorite. Just keep in mind that your choice will affect the taste and texture.

• Toppings – I top my latte with whipped cream and a dash of cinnamon and nutmeg! 

The extra garnish is optional, but I find that the spices in particular enhance the maple and coffee flavors.

How to Make a Maple Latte 

• Choose quality ingredients.

You don’t need much to make a maple latte, so quality is key!

Start with a good-quality espresso or strong coffee as your base — freshly ground coffee beans always have the best flavor. Then, opt for Grade A pure maple syrup. 

The pure stuff has a much richer taste compared to pancake syrup. Save that for a stack of flapjacks!

•  Start out slow with the syrup.

I love the way the sweetness in the maple syrup balances out the strong, bitter flavor in the espresso or coffee. 

That said, it’s important to work slowly to determine exactly how much you’ll need. Not every sweet tooth is created equal, after all!

Start with 1 tablespoon of syrup per serving and adjust according to your taste preferences!

• Whole milk will give you the best results.

As mentioned, I use whole milk to create the thickest, creamiest foam. 

You could also use 2% milk if you prefer — non-dairy milks vary widely in how well they froth.

If you do want to use almond, soy, or oat milk instead, try to find “barista” versions, as they will usually froth better!

How to Froth Milk at Home

There are a few different ways to froth milk without an espresso machine, so there’s no excuse not to try this maple latte recipe at home! 

Manual Milk Frother

A manual frother is an inexpensive tool that’s super easy to use! It features a plunger that you move up and down to aerate the milk, resulting in a fluffy foam. 

Whisk

This method requires some elbow grease and time… but it is possible to use a handheld whisk to froth your milk!

Place in a saucepan and heat gently over medium. Once it’s warm (not boiling!), use a whisk to froth the milk by vigorously whisking back and forth.

Jar Shake Method

This one also needs a bit of effort, but it’s a lot easier (and faster!) than whisking by hand. 

Pour warm milk into a jar — don’t fill it more than halfway to leave room for the foam to expand. 

Screw the lid on tight and shake vigorously for 30-60 seconds or until the milk is frothy and has doubled in volume.

Use oven mitts or hot pads, as the jar will be hot to the touch!

Tips and Tricks for Frothing Milk

• The milk should be warm, not boiling. For optimal frothing, aim for around 150°F-155°F.
• If you use your microwave, heat in 30-second bursts and stir in between each one to avoid it boiling over or hot spots from forming.
• If you do have an espresso machine, steam wand, or milk frother at home, you can use it to heat the milk.
• To double this maple latte recipe, you’ll need to heat the milk for longer. For example, heat for about 8 minutes if making 2 lattes at once.

Kitchen Tools You Will Need

• Espresso Machine – This is the one I have, but you can find more affordable alternatives. Or, use a Coffee Maker!
• Measuring Cups and Spoons – You may be tempted to eyeball the amounts, but I recommend using the proper tools so it comes out just right.
• 4 Quart Saucepan – To heat the milk.

Serving Suggestions 

I always serve hot drinks in my favorite coffee mug — it’s the little things!

Top it with some ground cinnamon, nutmeg, and homemade whipped cream, or double up on the maple flavor and use maple whipped cream instead. 

A scoop of vanilla ice cream would make this similar to an affogato, or you could simply enjoy it plain for an elevated version of your morning coffee. 

You could also add a bit of coconut milk for a fun flavor! 

If you want to turn this hot maple latte into an iced latte, simply add a little bit of ice cubes and give it a gentle stir. The best part is that fellow coffee lovers can share in the fun of making and creating this recipe in how they like it, oo! 

Maple Syrup Latte FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Drink Recipes

Iced Cinnamon Dolce Latte (Starbucks Copycat Recipe)

Starbucks Pink Drink Recipe Copycat (Caffeine-Free)

Jamocha Shake (Arby’s Copycat 4-Ingredient Recipe)

White Chocolate Mocha Frappuccino

Print

Maple Latte (Serve Hot or Iced) 3 Ingredient Recipe

My Maple Latte is incredibly easy to make…and delicious too! Using ingredients you already have, learn how to make a maple latte at home.

Course Drink

Cuisine American

Method Stovetop

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 1

Calories 164cal

Author Donna Elick

Equipment

• small saucepan
• whisk
• milk frother

Ingredients

• 1 shot of espresso or ¾ cup strongly brewed coffee
• 1 tablespoon pure maple syrup Grade A
• 3/4 cup whole milk

Topping (optional):

• Maple whipped cream
• Dash of cinnamon and nutmeg

Instructions

• Brew espresso or coffee and place into your serving cup. Add the maple syrup and stir until it is mixed well.
• Meanwhile, in a small saucepan, heat the milk over medium heat until small bubbles form around the edges. This should take about 3-4 minutes.
• Use a whisk or milk frother to create a light foam until the milk is smooth and frothy.
• Slowly pour the frothed milk into your cup with the espresso and maple syrup.
• Top with whipped cream if desired, and sprinkle with a dash of cinnamon and nutmeg for an extra touch of warmth and spice. Enjoy!

Notes

If you have an espresso machine, steam wand, or milk frother, you can use it to heat the milk.

You can also place the heated milk into a jar with a lid and shake to create frothy milk. Just be careful and use hot pads since the jar will get hot quickly.

If you are doubling the recipe, you will need to heat the milk longer. For 2, heat for about 8 minutes.

Nutrition

Serving: 1 | Calories: 164cal | Carbohydrates: 22g | Protein: 6g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 22mg | Sodium: 71mg | Sugar: 21g | Calcium: 247mg | Iron: 0.02mg

Originally published May 2024, updated and republished April 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Maple Latte (Serve Hot or Iced) 3 Ingredient Recipe appeared first on The Slow Roasted Italian.

This homemade version copycat Starbucks recipe is the best.  Make it at home to have instant access to the flavor! This is one of those coffee recipes that you’ll crave all the time! 

I’ll fill up a tall glass because I’m a huge fan of Starbucks cinnamon Dolce latte, but the great thing about this popular drink is that you can enjoy it however you want. 

You’re making it for a fraction of the cost, so indulge and have fun! When it comes to a specific coffee drink from the Starbucks menu, this is one of my favorite drinks. 

I love the sweet cinnamon flavor of this sweet drink! 

I promise you that this copycat Starbucks Iced Cinnamon Dolce Latte Recipe is a great copycat recipe. It tastes just like the Starbucks version, but better, in my opinion! 

This is because being able to make and use my own strong coffee and then add the ground cinnamon at home, I get to control the sweetness of the cinnamon sugar flavor! 

For me, that’s huge because some days, I like my own cold brew coffee to be sweeter than others, and I’m in control of the outcome of this Starbucks copycat cinnamon drink! 

Iced Cinnamon Dolce Latte

While I love grabbing an iced cinnamon dolce latte from Starbucks when I’m on the go, it’s so much cheaper to make it at home.

Plus, with this homemade cinnamon dolce latte recipe, you can scale up the size for only pennies more!

Love Starbucks pastries too? Now you can enjoy their famous cranberry bliss bars, and double chocolate brownies any time you want. Keep a bag of dried cranberries handy for whenever the mood strikes.

On the Starbucks menu, try my Coffee Cake Copycat & Egg Bites Copycat recipes for an incredible breakfast to start your day!

Or, try one of my other copycat drink recipes like Taco Bell’s Baja Blast, Wendy’s Frosty, and Costco Mocha Freeze! Or even TGI Friday’s Mudslide for a boozy treat.

While we’re on the topic of Latte’s, you just have to try my Maple Latte Recipe!

How To Make A Homemade Cinnamon Dolce Latte

• Bring the simple syrup ingredients to a simmer on the stove in a small saucepan, then set aside to cool.
  
• Fill your shaker with ice, then pour in 1 tablespoon of syrup and a double shot of espresso and shake.
  
• Transfer to a drinking glass, pour in the milk, and enjoy!

Using a mason jar instead of a shaker will have the same result, but you’ll have one less thing to wash.

You can also skip the shaking altogether and layer your iced cinnamon dolce latte like the baristas do! 

Swirl together the syrup and shots in the bottom of your glass, add the milk, then fill the rest of the way with ice.

Cinnamon Dolce Latte Recipe Tips and Tricks

• Use instant coffee powder. This is great if you don’t have a coffee maker or are short on time. Be sure it’s labeled espresso and not a regular brew.
  
• Create a dairy-free version. Unsweetened oat milk is a wonderful alternative for your homemade iced cinnamon dolce latte, especially a thicker variety like Califia’s barista blend. 
  
  Find it with the other milks and creamers in the dairy case of your local store.
  
• Want a bigger size? This cinnamon dolce latte recipe produces a 16-ounce drink (equivalent to a Grande), but you can adjust the amounts to meet your caffeine needs. 
  
  Scale up the milk and syrup as needed, and add an extra shot for every additional 4 ounces that your cup holds.
  
• Add a little decadence. A swirl of whipped cream and an extra dash of cinnamon really puts your cinnamon dolce latte over the top!
  
  Or, try it with a little scoop of ice cream on top! It will melt down into the coffee and take the flavor to the next level! Stir with a couple cinnamon sticks – and enjoy! 

Cinnamon Dolce Latte Starbucks FAQ‌

Enjoy!

With love, from our simple kitchen to yours.

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Other Starbucks Recipes

🍔 Copycat Creations Vol 1
Craving your favorite restaurant meals at home? This exclusive ebook has the boldest, most requested copycat recipes — from fast food faves to sit-down classics.

👉 Buy your copy now and start cooking the meals you love!

Get the Ebook

Print

Iced Cinnamon Dolce Latte (Starbucks Copycat Recipe)

An Iced Cinnamon Dolce Latte gives you a sweet jolt of caffeine when you need it! Recreate this Starbucks favorite in your own kitchen today.

Course Drink

Cuisine American

Method Stovetop

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 1

Calories 343cal

Author Donna Elick

Ingredients

• 1/3 cup water
• 1/3 cup brown sugar packed
• 2 teaspoon vanilla extract
• 1 teaspoon cinnamon
• Double shot espresso
• ice
• 1/4 cup milk I used oat milk

Instructions

• In a small saucepan, combine the water, brown sugar, vanilla, and cinnamon. Cook for 3-5 minutes until it comes to a simmer. Remove the syrup from the pot into an airtight container.
• Fill a mason jar or shaker with ice. Pour your espresso and 1 tablespoon of cinnamon sugar syrup and close the lid. Shake vigorously for 30 seconds.
• Pour the milk into the espresso, stir and enjoy!

Nutrition

Serving: 1 | Calories: 343cal | Carbohydrates: 77g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 49mg | Sugar: 75g | Fiber: 1g | Calcium: 159mg | Iron: 1mg

Originally published July 2021, updated and republished March 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Iced Cinnamon Dolce Latte (Starbucks Copycat Recipe) appeared first on The Slow Roasted Italian.