Starbucks Chocolate Meringue Drops Recipe

  • 1/3 cup egg whites = (or 1/3 cup Eggology liquid egg whites)
  • 1/2 cup white sugar
  • 6 ounces semi sweet chocolate chips - (3/4 cup)
  • 1/2 teaspoon pure vanilla
  • 1/2 teaspoon almond extract
  • 1 cup chopped walnuts - (generous)

Cooking Directions:
  1. Preheat oven to 350 degrees.
  2. Place rack in lower third of oven.
  3. Cover two large baking sheets with parchment paper.
  4. In a small metal bowl, beat egg whites, adding sugar slowly, until the whites are stiff but not dry. Using a rubber spatula, carefully stir in melted chocolate, vanilla, almond extract and chopped nuts into egg whites.
  5. Drop spoonfuls of batter -- about 1 1/2 to 2 tablespoons -- onto the parchment lined baking sheets.
  6. Bake for 12 to 15 minutes or until tops are completely dry. Do not overbake. Cool completely in pan before removing with a spatula.
This recipe yields 12 to 18 cookies.

Starbucks Caramel Scones Recipe


  • 3 cups unbleached all-purpose flour
  • 1/2 cup unsalted butter
  • 1/3 cup sugar
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 1 pinch nutmeg or cloves - (modest)
  • 3/4 cup milk or cream - (to 1 cup)
  • 1 egg
  • 1 1/2 teaspoons pure vanilla
  • 1/2 teaspoon butterscotch extract -- (optional)
  • 1 cup butterscotch chips
  • 1/2 cup grated walnuts -- (optional)


  • 1/3 cup butterscotch chips - finely chopped
  • 1 egg white -- whisked
  • Confectioners' sugar -- (optional)

Cooking Directions:

  1. Preheat oven to 425 degrees.
  2. Line top sheet of doubled up baking sheets with parchment paper or line 8 tuna tins with muffin liners and spray inner sides with non-stick cooking spray.
  3. In a food processor, place the flour and butter and pulse to break up butter.
  4. Add sugar, baking powder, salt and nutmeg or cloves and pulse to combine.
  5. Turn out dough into a large bowl.
  6. Make a well in the center and stir in cream, vanilla, butterscotch extract and egg.
  7. Stir to make a soft dough.
  8. Fold in butterscotch chips.
  9. Scoop onto baking sheet or into prepared tins.
  10. Brush tops with egg white and add ground butterscotch chips.
  11. Bake until browned -- 16 to 18 minutes.
  12. Dust with confectioner's sugar when cool.

Make these scones free form with a large ice-cream scoop or in tuna cans. Clean the cans thoroughly of course.

Starbucks Coffee Date Scone Recipe

Starbucks' Coffee Date Scones Secret Recipe


  • 1 1/2 cups all-purpose flour
  • 1/2 cup whole-wheat flour
  • 1/4 cup bran
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • 1/4 cup brown sugar
  • 1/2 cup unsalted butter -- chilled
  • 1 egg
  • 2/3 cup 1% buttermilk
  • 2/3 cup dates

Cooking Instructions:

  1. Combine the all-purpose and whole wheat flours, bran, baking powder, soda, salt, cinnamon and brown sugar. Cut in the butter.
  2. Add the egg, buttermilk and dates; do not over mix. (If the dough seems too sticky to work with, add a couple more tablespoons flour.)
  3. Shape the dough into a rectangle about 2 inches thick on a floured surface.
  4. Cut into 12 triangles.
  5. Bake on an ungreased baking sheet in a preheated 350 degree oven about 25 minutes.
  6. Cool on a rack.
This recipe yields 12 scones.

Starbucks Orange Oatmeal Flat Scones Recipe

Starbucks Orange Oatmeal Flat Scones

  • 2 1/2 cup all purpose flour
  • 2 cup oatmeal
  • 1 cup sugar
  • 1 t. salt
  • 1 tablespoon baking powder
  • 1/2 t. baking soda
  • 1/2 C very cold unstabled butter, cut into small chunks
  • 1 egg
  • 1/2 cup orange juice
  • 1/4 teaspon boyajian orange or tangerine oil or extract
  • 1 cup raisins, plumped and dried
  • Glaze
  • Milk
  • Sugar
  • Orange zest


Line a large baking shet with parchment paper. Preheat oven to 450F. In large bowl, place flour, oatmeal, sugar, salt, baking powder, baking soda and mix together. Cut or rub in butter to make a mealy mixture. Stir in egg and orane juice. Add orange oil or extract. Mix to make soft dough. Turn out onto a lightly floured board and knead for few minutes. Roll or pat out into a thickness of 1/2 inch. Using a serrated cookie cutter, cut into disks or rounds. Brush with milk and sprinkle with sugar and orange zest. Bake until nicely browned - about 14 minutes.

Starbucks Coffee Cheesecake Recipe

  • 1-3/4 cups finely crushed chocolate wafers (30 cookies)
  • 1/3 cup butter, melted
  • 2 ounces semisweet chocolate, chopped
  • 2 tablespoons water
  • 1 tablespoon instant espresso coffee powder or regular coffee crystals
  • 2 tablespoons coffee liqueur or water
  • 3 8-ounce packages cream cheese, softened
  • 1 cup sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla
  • 4 slightly beaten eggs


For the crust, in a mixing bowl combine crushed wafers and melted butter. Press mixture evenly onto the bottom and 2 inches up the sides of an ungreased 8-inchspring foam pan. Place the pan on a baking sheet. Chill till needed. In a small saucepan combine the chocolate, water, and instant espresso. Cook and stir over low heat till chocolate starts to melt. Remove from heat. Stir till smooth. Stir in liqueur or water; cool.

In a large mixer bowl beat cream cheese, sugar, flour, and vanilla with an electric mixer on medium speed till smooth. Add eggs all at once, beating on low speed just till mixed. Do not over beat.

Reserve 2 cups of the cream cheese mixture; cover and chill. Stir cooled chocolate mixture into the remaining cream cheese mixture, stirring just till combined. Pour chocolate mixture into crust.

Bake in 350° F oven for 30 minutes or till sides are set (center will be soft set). Remove reserved mixture from refrigerator 10 minutes before needed. Gently pull out oven rack just enough to reach the inside of the pan. Carefully pour reserved mixture in a ring over the outside edge of the chocolate mixture (where chocolate mixture is set). Gently spread evenly over entire surface.

Bake cheesecake for 20 to 25 minutes more or till center appears nearly set when gently shaken. Cool for 10 minutes on a wire rack. Loosen sides of the cheesecake from the pan. Cool for 30 minutes. Remove sides of pan. Cool completely. Chill cheesecake for 4 to 24 hours before serving. Store any remaining cheesecake, covered, in the refrigerator for up to 3 days. Makes 12 servings.

Starbucks Mocha Frappuccino Recipe

The word itself is music to your mouth. But how does it taste, you ask? In a word… Magnificent. How else would luscious, lowfat blend of Starbucks coffee, real milk and rich, chocolaty Mocha taste? here's the recipe for a regular starbucks frappuccino. For a mocha, just add a pinch of cocoa powder to the mixture before combining.

Starbucks Mocha Frappuccino

  • 1/2 cup fresh espresso
  • 2 1/2 cups low fat milk (2 percent)
  • 1/4 cup granulated sugar
  • 1 tablespoon dry pectin


Combine all of the ingredients in a pitcher or covered container. Stir or shake until sugar is dissolved. Chill and serve cold. Makes 24 ounces.

To make the "Mocha" variety:
Add a pinch (1/16 teaspoon) of cocoa powder to the mixture before combining.

To make espresso with a drip coffee maker and standard grind of coffee:
Use 1/3 cup ground coffee and 1 cup of water. Brew once then run coffee through machine again, same grounds. Makes about 1/2 cup fresh espresso to use in the above recipe.

Starbucks White Chocolate Mocha Recipe

A delicious variation of the classic mocha. Rich, full-bodied Starbucks espresso is complemented with proprietary, creamy white chocolate syrup and topped with whipped cream.

Starbucks White Chocolate Mocha

  • 2/3 cup whole milk
  • 6 tablespoons white chocolate chips
  • Coffee
  • Whipped cream


Add milk and chocolate chips to saucepan and heat until chips are melted. Meanwhile make coffee in expresso machine. Pour half of milk mixture in coffee mug and fill rest of mug with coffee (saving enough room for a dollop of whipped cream).