Honey Almondmilk Flat White {Starbucks Copycat}

Do you love Starbucks' Honey Almondmilk Flat White? This copycat recipe uses ristretto shots, honey syrup, and microfoamed almond milk for a silky smooth and perfectly balanced coffee drink at home!

Jump to:

• ❤️ Why this recipe works
• 🗒 Ingredients
• ☕️ Recipe tips
• 😳 Troubleshooting
• 🎉 Variations on recipe
• 📖 Recipe
• 💬 Comments

It wasn't until I started frequenting Starbucks more often that I became more interested in all the different types of coffee drinks.

I started with lattes and moved on to macchiatos, cappuccinos, Americanos, and mochas. But only recently did I start becoming interested in flat whites.

Apparently there's much dispute between Australia and New Zealand as to who invented the drink (source), but most can agree it was created in the 1980s as a reaction against foamy cappuccinos and weak lattes.

Flat whites are typically smaller than lattes and also stronger and more espresso-forward. And they lean toward creamy rather than frothy since the milk is microfoamed and integrated into the espresso with just a small foam cap.

Of course, Starbucks doesn't play by all the traditional flat white rules (kind of like how their version of a cortado is totally different than a traditional cortado!), but their drink still gives flat white vibes and is closer to the original than some of their drinks.

This copycat Starbucks Honey Almondmilk Flat White follows the coffee shop's formula as closely as possible to get the perfect drink.

❤️ Why this recipe works

One thing I've noticed is that most Starbucks Flat White copycat recipes on the internet aren't actually flat white recipes. And it's understandable why... Frothing and pouring the flat white milk is a bit more challenging than it is for a latte or cappuccino.

And it's even more difficult when you use almond milk instead of whole or 2% dairy milk.

But my guide will help you get your Honey Almondmilk Flat White as close to Starbucks' version as possible.

Here's why this recipe works:

Uses Ristretto espresso shots for strength and sweetness: short pulls (ristretto shots) concentrate the coffee's body and natural sweetness. Three shots in this grande recipe keep the coffee flavor present even with almond milk.

Uses a honey syrup: honey syrup dissolves into the espresso much easier than actual honey does. I show you how to make a homemade syrup, but you can also use store-bought honey syrup.

Utilizes special technique to froth microfoam: it's important to note that you don't want to froth the milk for a flat white the same way you would for a latte or cappuccino. Almond milk should be heated to around 135-138 degrees F and just a little bit of air should be added ("micro-stretch"). You'll also want to tap the pitcher once and swirl for the mixture for 8-10 seconds until it's glossy. This will yield a thinner and flatter cap, rather than latte foam.

Pour strategy nails the flat white look: Another important technique for flat whites is to make sure your pouring strategy is on point. Pour the milk from a higher point to mix it into the espresso, then lower the pitcher to finish with a 2-4 mm microfoam cap, and pause for 1 second in the center to leave a tiny white dot (the signature flat white dot!).

Works with a steam wand or a countertop frother: a steam wand will give you the glossiest microfoam and cleanest dot, but a countertop frother also works using a low-foam setting and a polish in a pitcher. I even have a major shortcut that just uses a mason jar and a microwave.

🗒 Ingredients

You don't need many ingredients to make a Starbucks Honey Almondmilk Flat White at home... In fact, you only need three! Be sure to view the recipe card at the bottom of this post for ingredient amounts and full recipe instructions.

• Ristretto espresso shots: if you don't have an espresso machine that can make ristretto shots, just use very strongly brewed espresso. You can even use Nespresso ristretto capsules.
• Honey syrup: I love making my own honey simple syrup, but you can use store-bought, as well.
• Almond milk: if you can find it, I highly recommend using barista-style almond milk as it has stabilizers in it that will help the microfoam hold better.

If you're making your own honey syrup, you only need two ingredients:

• Water
• Honey

☕️ Recipe tips

• Make a homemade honey syrup or buy a bottle of it. You can use actual honey, but it won't dissolve and disperse into the espresso the way a syrup will. Instead, it tends stick to the cup and sink.

• Making a honey syrup is incredibly easy! You just need to bring a water and honey mixture to a boil and let it simmer over low heat until thickened. It has so many delicious uses aside from the Honey Almondmilk Flat White!

• Starbucks uses ristretto shots in their flat whites, which follows tradition. Ristretto shots use just as much espresso in a shot, but less water, so they're smaller, but more concentrated. If you don't have an espresso machine that can pull ristretto shots, just brew really strong espresso shots.

• The 3 ristretto shots used in a grande flat white typically equal about 1.5 oz. espresso.

• If you can find barista-style almond milk, I highly recommend it. It will help make the foam a bit smoother and will hold the white dot a little longer than regular almond milk will.

• For best results, use a steam wand for your microfoam. If you don't have a machine with a wand, you can use a countertop frother.

• Feel free to split your milk into 2 batches if your steam wand or frother can't work with all 12 oz. at once.

• If using a steam wand, the key is to micro-stretch the almond milk for just ½ second (meaning put the tip of the wand so it's just touching the surface and turn on steam for one quick hiss), shorter than you would for a latte. Then lower the tip into the milk and whirlpool until it's about 135-138 degrees F. Tap the pitcher once and then swirl it for 8-10 seconds until the mixture looks like wet paint.

• If using a countertop frother, use the low foam or "latte" setting and only heat to 135-140 degrees F. You may need to stop the frother 5-10 seconds early if you see large bubbles forming. Pour the milk into a pitcher, tap once, and swirl 8-10 seconds to polish.

• How you pour the milk into the espresso also matters. Start pouring from a high level and then lower the pitcher to finish the thin cap (about 2-4 mm). Pause for 1 second in the middle to form the white dot.

• If the center dot won't pop, spoon 1-2 teaspoon of the glossiest foam to the center.

• If you're not getting the perfect flat white look, don't despair! Using almond milk definitely makes this much more difficult, especially the white dot.

This Honey Almondmilk Flat White is absolute perfection. It's velvety smooth with a great robust espresso flavor.

I'm a black coffee lover, so I definitely want some strength to my coffee drinks, even when I'm using milk and froth.

The honey and almond flavors complement each other so well and bring all the cozy vibes.

😳 Troubleshooting

As I mentioned, don't worry if you're having trouble perfecting the drinik. As long as you're not using a lot of foam/froth, you're on the right track for a flat white.

Most of us don't have state-of-the-art espresso equipment meant to make special drinks. In fact, I have a fancy espresso maker and if I use the flat white setting, it's still a pretty far way off from the perfect flat white. I can make it closer doing it manually with a steam wand!

But here are some helpful tips for specific trouble you may be experiencing:

• If your cap is too thick and fluffy: your microfoam has too much air in it. Do just a single ½ second hiss with the steam wand or stop your countertop frother a bit early.

• If your cap is flat, but not glossy: you didn't "polish" ir enough. Be sure to tap the pitcher on the counter and then swirl until you get the wet paint look.

• Big bubbles formed: your milk was likely heated to too high a temperature (this is especially true with almond milk) or you didn't sink the steam wand enough when whirlpooling.

• Milk won't foam or looks thin: it's harder to foam almond milk, but using barista-style will help with this. You may also need to foam the milk in smaller batches and combine before pouring.

• Dot won't appear: it's harder to get the dot with almond milk, but your foam also may be too frothy or you may need to finish the pour from a lower height. If it's not working, simply spoon some of the glossy foam into the center.

🎉 Variations on recipe

There are also lots of ways you can make this flat white your own!

• Feel free to make this drink with the dairy milk or other dairy alternative of your choice. Dairy milk will make the microfoam even easier to make.

• Instead of honey syrup, consider using caramel syrup, vanilla syrup, cinnamon dolce syrup, or brown sugar syrup.

• Make this an iced flat white by pouring the ristretto shots over ice, stirring in honey syrup, and adding 7-8 oz. cold almond milk. Spoon 1-2 tablespoon cold foam on top of the drink for the dot.

• Stir in chai concentrate for a dirty chai flat white.

• Want to give up on the complicated steaming and frothing? Simply heat the almond milk in a mason jar in the microwave to 125-130 degrees F, cap it loosely (don't tighten), wrap jar with a towel, and shake for 3-5 seconds. Uncap the jar, and microwave 5-10 more seconds to 135-138 degrees F. This "sets" the microfoam and keeps almond milk from getting bubbly. Swirl the jar 8-10 seconds until mixture looks like wet paint.

However you make this drink, it feels great to be able to enjoy flat whites at home!

📖 Recipe