5 Healthy Starbucks Spring Drink Copycats You Can Make at Home

The new Starbucks spring menu is now in full swing. And while the vibrant colors and fresh flavors look amazing, the sugar content is not conducive to tank tops and shorts season!

A grande flavored drink can easily pack over 40 grams of sugar. Or in other words, a one-way ticket to a midday crash. But you don’t have to miss out on all the spring sips with a little DIY effort, you can enjoy a cup of happy without the inflammatory sugar spikes. Plus, you can save money, and skip the drive-thru line.

Here are five Starbucks spring copycat recipes to keep you energized all season long.

1. Iced Mango Cream Matcha

Earthy matcha meet fruity mango. Mango and matcha are an unexpected match to find at Starbucks, but surprisingly satisfying to the tastebuds. Matcha is naturally packed with antioxidants and provides a calm, jitter-free energy boost. But when it’s mixed with sweetened powders and heavy cream, those benefits get lost.

To make this M+M combo at home, start with a high-quality unsweetened matcha powder. Whisk it with hot water and pour it over ice with your favorite unsweetened dairy-free milk. For the mango cream cold foam, skip the artificial syrups. Instead, blend a tablespoon of real mango puree with a splash of coconut milk and a dash of stevia until frothy. Pour this cloud-like texture on top of the drink.

Pro tip: Use a handheld milk frother to get that perfectly thick, cloud-like cold foam texture.

2. Iced Mango Cream Chai

If you love a complex flavor profile, this may be your new favorite drink. The problem with coffeehouse chai is that it almost always comes from a pre-sweetened concentrate loaded with liquid cane sugar.

You can solve this by making your own concoction. Brew a strong cup of black tea with cinnamon, cardamom, clove, and ginger, or buy an unsweetened chai concentrate from the grocery store. Pour your spicy tea over ice, add a splash of your favorite milk, and top it with the same homemade mango coconut foam mentioned above.

Pro tip: Add a pinch of sea salt to your cold foam before frothing. It balances the sweetness of the mango and makes the spices in the chai pop.

3. Iced Ube Coconut Cream Shaken Espresso

Vibrant purple ube and toasted coconut make this drink look like vacation in a cup. Ube is a purple yam native to the Philippines, and it is an antioxidant powerhouse. Unfortunately, coffee shops usually rely on sugary syrups to get that signature color and flavor.

Make your own healthier version by shaking two shots of espresso over ice with a few drops of coconut extract. Pour it into a glass and top it with your milk of choice. For the ube cold foam, blend a splash of half-and-half or coconut cream with a teaspoon of pure ube extract and a drizzle of maple syrup. The color is stunning, and the taste is rich and nutty.

Pro tip: Shake your espresso vigorously in a mason jar for at least 15 seconds. The aeration cuts the bitterness of the espresso and creates a naturally creamy texture.

4. Toasted Coconut Cream Cold Brew

This is the toasted triple C pick-me-up. Cold brew is naturally less acidic than hot coffee, making it easier on your stomach and naturally a little sweeter.

Instead of buying toasted coconut syrup loaded with preservatives, you can make a quick, healthy infusion. Lightly toast unsweetened coconut flakes in a dry pan until golden. Add them to a small jar with your favorite milk and let it sit overnight in the fridge. Strain the milk the next morning, froth it up, and pour it generously over your cold brew.

Pro tip: Keep a batch of cold brew pitcher-ready in your fridge. It stays fresh for up to a week, giving you more time in your morning routine.

5. Iced Shaken Espresso

The classic, no-nonsense energy booster. It is simple, bold, and my favorite way to drink espresso. The standard coffeehouse version uses classic syrup, which adds unnecessary empty calories.

To make it at home, pull two shots (or four shots if you want a true Starbucks shaken espresso) of espresso directly over ice. Add a splash of half-n-half and half a teaspoon of pure vanilla extract. If you need it sweeter, use a few drops of liquid stevia or a tiny drizzle of raw honey. Shake it all together until a thick foam forms on top.

Pro tip: Use a blonde espresso roast if you prefer a smoother, slightly sweeter coffee flavor. It blends perfectly with the half-n-half and requires less added sweetener.

Making your favorite coffee shop drinks at home is a habit that pays off immediately. Drop your favorite homemade coffee creations in the comments below so we can try them out.