Copycat Starbucks Red Velvet Latte Recipe

If you're a regular customer at your local Starbucks, you're probably familiar with its influx of seasonal offerings, particularly during the holidays. The coffee giant offers different specialty drinks depending on the location to keep its menu exciting and keyed into regional markets. This year, Starbucks cafes in Latin America and the Caribbean get to savor red velvet hot and iced lattes and Frappuccinos. Made with red velvet syrup, espresso, steamed milk, and whipped cream topping, we're kind of jealous that locations in the U.S. weren't on the receiving end of this delicious drink.

Thankfully, whenever Starbucks releases a new drink, Mashed recipe developers are ready with their versions, such as this copycat Starbucks red velvet latte courtesy of Patterson Watkins. "I am a sucker for frou-frou coffee drinks. The more whimsical, the better. They're just delightful!" Watkins shares, noting, "And, being a fan of the unique, chocolatey and iconic red velvet cake, I was primed to play with this newest Starbucks release." 

Her take keeps the sweetness at a mid-range, "Not high-fructose or saccharine-y," she describes, adding, "Although, if you'd like, feel free to up the sugar to suit (substituting a sweetened whipped topping or adding additional sugar to the warmed milk or espresso)." Ultimately, she comments, "I wanted the chocolate and espresso elements to come through as well as the visually, eye-catching, color."

Place the milk and red food coloring in a small saucepan.

Combine the espresso, vanilla, and hot cocoa powder in a large liquid measuring cup, and whisk to combine.

Divide the espresso mixture between mugs, filling each ¼ full.

Once the milk has warmed, pour into the mugs, filling almost to the top.

Pipe or dollop whipped cream over each latte.

Sprinkle the whipped cream with red sanding sugar before serving.

"I am a true to the moo, cow-milk, kinda girl," Watkins shares, which is why she uses whole milk to make the latte for herself. "But I can see skim, 2%, etc ... working just as well. Same goes with dairy-free milks, as long as they aren't super rich and thick (you want to be able to casually sip on this latte, not going for a red velvet milkshake — although, that would be tasty too)." As for the hot cocoa powder, Watkins uses Swiss Miss but comments, "if you have a favorite or a couple of packs hanging out in your pantry, feel free to use. My only request is that your hot cocoa powder be sans-marshmallows, those would just get in the way of our latte." Not to mention, your delicious whipped topping needs a place to shine.

If you're familiar with beet powder, Watkins notes, "[it] is a great way to infuse mega color (and a subtly sweet, earthy flavor) to this latte." If you aren't keen on using food coloring or happen to have beet powder hanging in your pantry, she says, "This would be a really fun substitution for the red food coloring in this recipe," but keep in mind that a little bit goes a long way. To ensure you aren't overdoing it, she recommends to "Add the powder in scant teaspoons to the milk until you get the desired color."