Two of Starbucks’ most-searched cold brew drinks in 2026 are the Toasted Coconut Cream Cold Brew (a returning spring menu favorite) and the S’mores Cold Brew (new for July 2026). Both are straightforward to recreate at home once you know the components — and doing so costs a fraction of the cafe price, especially if you’re already making your own cold brew base.
Everything here starts from a good cold brew base. If you’re not already making your own, see our cold brew concentrate guide — both drinks use a concentrate diluted to taste, the same way the cafe versions start from Starbucks’ own cold brew.
Toasted Coconut Cream Cold Brew (Copycat)
Starbucks’ version pairs their cold brew with a toasted-coconut-flavored cold foam. The two components to recreate are the coconut sweetness in the coffee and the creamy foam on top.
What You’ll Need
- Cold brew concentrate, diluted with water and served over ice (roughly 1:1 concentrate to water, adjust to taste)
- Toasted coconut syrup — either store-bought (Torani and Monin both make one) or homemade by simmering equal parts sugar and water with unsweetened toasted coconut flakes, then straining
- For the cold foam: heavy cream (or a mix of heavy cream and milk), a splash of the coconut syrup, and optionally a little vanilla
How to Build It
- Toast unsweetened coconut flakes in a dry pan over medium heat until golden and fragrant (this is where the “toasted” flavor comes from — don’t skip it).
- Add 1–2 tablespoons of toasted coconut syrup to a glass of iced, diluted cold brew and stir.
- Make the cold foam: combine about 1/4 cup heavy cream, a splash of milk, and a teaspoon of coconut syrup, then froth with a handheld frother or shake vigorously in a sealed jar until thick and pourable.
- Pour the cold foam over the top and garnish with a pinch of the toasted coconut flakes.
S’mores Cold Brew (Copycat)
The 2026 S’mores Cold Brew combines cold brew, toasted marshmallow syrup, marshmallow cold foam, mocha drizzle, and crushed graham crackers. It’s more components than the coconut version, but each is simple.
What You’ll Need
- Cold brew concentrate, diluted and iced
- Toasted marshmallow syrup (store-bought, or make a marshmallow-infused simple syrup)
- Mocha sauce or chocolate syrup for the drizzle
- For the cold foam: heavy cream, milk, and a splash of marshmallow syrup
- Crushed graham crackers for the rim and garnish
How to Build It
- Drizzle the inside of the glass with mocha sauce (tilt and rotate for the striped cafe look), then add ice.
- Add 1–2 tablespoons of marshmallow syrup to the diluted cold brew, stir, and pour over the ice.
- Froth the marshmallow cold foam (heavy cream + milk + marshmallow syrup) and pour over the top.
- Finish with a mocha drizzle and a generous sprinkle of crushed graham crackers.
Why Making These at Home Is Worth It
A specialty cold brew like these runs $6–7 at the cafe. The homemade versions cost well under a dollar per drink once you have the syrups and a batch of cold brew concentrate on hand — and you control the sweetness, which the cafe versions tend to run heavy on. A single bottle of flavored syrup makes many drinks, so the per-cup cost drops fast with repeat use.
Tips for Better Copycat Results
- Use a good cold brew base. No amount of syrup fixes weak or bitter cold brew — start with a properly made concentrate. Our bean selection guide covers what to use.
- Real cold foam needs heavy cream. Milk alone won’t hold a thick foam; the fat in heavy cream is what gives it the dense, slow-settling texture that sits on top of the drink.
- Toast your garnishes. Toasting the coconut and using real crushed graham crackers is what makes these taste like the cafe version rather than just a sweetened coffee.
- Adjust sweetness down. Start with less syrup than you think — the cafe versions are quite sweet, and homemade lets you dial it to your preference.
For more flavored cold brew ideas beyond these two, see our guide to flavoring cold brew without overdoing it.
