Red cups are back. Starbucks rolled out its 2026 holiday menu on November 5, and the drink everyone’s talking about is brand new: the Tiramisu Velvet Latte. Espresso, milk and vanilla syrup, then a mascarpone cold foam on top with a dusting of cocoa and coffee. Hot or iced. There’s a Tiramisu Velvet Cold Brew too.
Good news, it’s easy to copy at home for a couple of dollars. Recipe’s below. First, the full list, pulled from Starbucks’ own announcement.
Starbucks Christmas Drinks 2026
- New: Tiramisu Velvet Latte (hot or iced), Tiramisu Velvet Cold Brew, Apple Pomegranate Refresher
- Back again: Peppermint Mocha, Caramel Brulée Latte, Sugar Cookie Latte, Gingerbread Chai
- Holiday cold foams: Velvet Mascarpone, Peppermint Chocolate, Sugar Cookie and a few more
- Red Cup Day: November 17
- December 1: a Snowcap Marshmallow drink collection with a melted marshmallow cold foam
The Secret Is the Foam
Real mascarpone, whisked with cold heavy cream and a splash of vanilla syrup. That’s what makes the top taste like a spoonful of tiramisu. A cheap handheld frother does it in about 20 seconds. Then the dusting: cocoa alone is fine, but add a pinch of instant espresso and suddenly it’s dessert, not a mocha. No espresso machine? Half a cup of really strong coffee works. If you liked my honey vanilla latte copycat, same idea, just dressed up for December.
Not affiliated with Starbucks. This is a homemade recipe inspired by their drink.
Copycat Starbucks Tiramisu Velvet Latte
Ingredients
- 2 shots espresso 2 oz / 60 ml, or 1/2 cup very strong coffee
- 3/4 cup milk of your choice 180 ml
- 1 tablespoon vanilla syrup 15 ml
- 2 tablespoons mascarpone 30 g, cold
- 3 tablespoons heavy cream 45 ml, cold
- 2 teaspoons vanilla syrup 10 ml
- 1/2 teaspoon unsweetened cocoa powder
- 1 pinch instant espresso powder
Equipment
- Espresso machine (or strong coffee maker)
- Handheld milk frother
- Tall glass for the foam
- Small fine-mesh sieve
- 16 oz mug or glass
Method
- Make the foam first: put the mascarpone, heavy cream and 2 teaspoons vanilla syrup in a tall glass and froth with a handheld frother for about 20 seconds, until thick but still pourable.
- Brew the espresso into your mug and stir in 1 tablespoon vanilla syrup.
- Steam or heat the milk until hot and frothy, about 150F (65C), then pour it over the espresso.
- Spoon the mascarpone foam on top.
- Mix the cocoa and instant espresso powder and dust it over the foam through a small sieve. Serve right away.
Nutrition
Notes
Private Notes
Tried this recipe?
Let us know how it was!Try It and Tell Me Which One Wins
Make it this week and settle it in the comments: does the homemade one beat the café, or is Peppermint Mocha still your number one? A star rating on the recipe card helps a ton. Pin it so it’s ready for every cold morning until New Year’s.
