One thing I was shocked to learn when I first started making Starbucks copycat recipes is that Caramel Macchiatos don't actually have caramel in them... Just drizzled over the top!

The Iced Caramel Macchiato is made with milk, espresso, and vanilla syrup. With caramel sauce drizzled on top. That's it.

I always strive to make my homemade Starbucks drinks as accurate as possible, so that's exactly how I'm making my Iced Caramel Macchiato for you today. But I also have some fun variations for you so you can add even more caramel flavor.

❤️ Why this recipe works

It's made just like the coffee shop version: most people assume a Caramel Macchiato is flavored with caramel syrup inside (I did, too!), but it's not. Starbucks uses vanilla syrup as the sweetener, with caramel reserved entirely for the top drizzle. That's what gives the milk base its specific, lightly sweet flavor.

The pour makes a difference: slowly adding the espresso over the ice creates the signature Starbucks macchiato layer. This is what makes it a macchiato and not just a latte.

Easy to make with minimal ingredients: you only need 4 ingredients (plus ice) and five minutes to recreate the drink that costs $6+ at the coffee shop.

Easy to customize: whether you want your macchiato to have more caramel flavor or to be sweeter, there are so many ways you can make this drink at home!

🗒 Ingredients

Here's everything you need to make your own Iced Caramel Macchiato at home:

• 2% milk: or the dairy/non-dairy alternative of your choice
• Vanilla syrup: you can either make your own with my vanilla syrup recipe or purchase a bottle- I like this Starbucks vanilla syrup.
• Ice
• Espresso: or very strongly brewed coffee
• Caramel sauce: I like to use this Ghirardelli caramel sauce, but when I make my own, I use this recipe.

🧋 Recipe tips

• If you love a traditional macchiato, you should know that Starbucks' macchiatos are not that. The word "macchiato" actually translates to "marked" from Italian, meaning the espresso is "marked" by a little bit of milk foam. But Starbucks' macchiatos aren't just "marked" by milk; they're mostly milk!

• When building the macchiato, instead of marking the espresso with milk, you'll be marking the milk with espresso. So, start by putting your milk and vanilla syrup in an ice-filled cup.

• And slowly pour the espresso over the top. This is what creates the gorgeous layering. If you dump the espresso in too quickly, everything will immediately mix together and you'll lose the effect.

• Drizzle a generous amount of caramel over the top. It will slowly seep into the drink, adding more caramel flavor throughout.

• Don't stir the drink before taking your first sip! The whole point of a macchiato is the layering, so you want to preserve those layers.

Take a sip and you will immediately see why the Iced Caramel Macchiato is one of Starbucks' most popular drinks!

🎉 Variations on recipe

This drink is pretty perfect as it, but there are lots of modifications you can make to it to suit it to your tastes even more. Here are some ideas:

• Replace the vanilla syrup with caramel syrup for an even more caramel-y drink. You can make your own with my caramel syrup recipe or purchase a bottle of it.
• Line your cup in caramel before adding ice and milk. This gives the drink extra caramel flavor and is one of Starbucks customers' favorite modifications.
• Use whatever kind of milk you want. You can use skim milk or whole milk or use any dairy alternative, like oat milk, almond milk, or soy milk.
• Add homemade cold foam to the top of your drink for extra fun! I recommend making a caramel flavored one.
• Or simply top the drink with whipped cream.
• Add another espresso shot for a more coffee-forward drink.
• Mix the ingredients together if you're interested in more of a latte with all the flavors combined, instead of the layering effect.
• Making this into a hot macchiato requires a bit of a different process and I'll have a recipe for you soon!

After you make this a couple times, you'll know your ideal way to enjoy the Iced Caramel Macchiato!

☕️ More caramel drink recipes

If you're as obsessed with caramel as I am, try some of my other Starbucks caramel drink copycats!

I also really love this super easy recipe for homemade caramel milk.

And don't forget, you can see all my Starbucks copycat recipes here.

Now that you know how to make this drink, I have a feeling it will become a weekly habit!

It takes about five minutes and costs a fraction of a Starbucks run... and I honestly feel like the homemade version is just as delicious.

Are you surprised the Iced Caramel Macchiato is actually made with vanilla syrup?

📖 Recipe

Print

Iced Caramel Macchiato {Starbucks Copycat}

Course Drink

Cuisine American

Keyword Caramel Recipes, Macchiato Recipes, Starbucks Copycat, Starbucks Drinks

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1 drink

Author Sues

Equipment

• Vanilla Syrup
• Espresso
• Caramel Sauce

Ingredients

• ¾ cup 2% milk or dairy/non-dairy alternative of your choice
• 1 ½ oz vanilla syrup (store-bought or homemade with recipe linked)
• Ice
• 2 oz espresso or very strongly brewed coffee
• 2 tablespoon caramel sauce (store-bought or homemade*)

Instructions

• Add milk and vanilla syrup to an ice-filled cup and stir gently.
• Slowly pour espresso over the top of the ice.
• Top with caramel sauce drizzle.

Notes

• For more caramel flavor, replace vanilla syrup with caramel syrup.
• Feel free to line the cup with caramel before adding milk and ice for more delicious flavor!
• If you want to make your own vanilla syrup, I recommend this recipe.
• If you want to make your own caramel sauce, I recommend this recipe.

The post Iced Caramel Macchiato {Starbucks Copycat} appeared first on We are not Martha.

Is there anything ricotta cheese isn't delicious in? It's an absolute perfect pairing with eggs of all styles, yet we rarely hear of people making ricotta eggs.

So, this recipe is your sign to make ricotta eggs this weekend! Actually, these scrambled eggs are so quick and easy, you can even swing them on a weekday morning.

I do add a couple special touches to the eggs, like brown butter (so easy!), fresh lemon juice and zest (adds bright, citrus notes), and fresh herbs (always!) for topping. But the special touches are all so simple and can also be skipped if necessary.

❤️ Why this recipe works

I brown the butter before scrambling the eggs: this creates a toasty depth that always makes eggs more delicious and works so well with lemon.

Low and slow cooking method keeps the eggs tender: cooking the eggs gently over medium-low heat gives them custardy, pillowy curds instead of rubbery, dry ones.

Ricotta is added in last: folding the cheese in off the heat keeps it from disappearing into the eggs, so it stays in soft, creamy pockets instead.

Lemon adds brightness to the eggs: a little juice and zest cut through the richness so the dish tastes fresh instead of heavy.

An extra boost of protein: eggs are already a great source of protein on their own and the ricotta stirred in at the end adds even more. Win-win!

Easy enough for a weekday: though these scrambled eggs feel really special, they only take a couple minutes longer to make then plain scrambled eggs... they're quick and easy and so much better than plain!

🗒 Ingredients

Here's everything you need for these ricotta eggs:

• Large eggs
• Freshly squeezed lemon juice
• Salt & pepper
• Unsalted butter
• Ricotta cheese: I've made these with both reduced-fat and full-fat ricotta and both are wonderful. If your ricotta looks watery, drain it in a fine mesh sieve for a few minutes before using.
• Fresh lemon zest
• Parsley
• Chives

🍳 Recipe tips

• This recipe begins like any other scrambled egg recipe... just whisk together the eggs and salt and pepper. This is where I add a little lemon juice, too.

• Do not add any milk or water to the eggs. It's a misnomer that this makes scrambled eggs creamier. They will just make your eggs rubbery. Cooking them low and slow and adding the ricotta is what will make them soft and creamy!

• When browning butter, watch it very closely. It can go from golden and nutty to burnt and bitter very quickly. Right when it smells toasty and turns golden, it's done.

• If you don't care for browned butter, you can skip this step. Simply heat the butter until melted.

• Use medium-low heat when cooking the eggs. Rushing them over high heat is how you get dry, icky eggs.

• I recommend taking the skillet off the heat while the eggs still look slightly underdone. Carryover heat will finish cooking them and if they're too firm, you won't get nice, creamy ricotta eggs.

• When adding the ricotta, use a rubber spatula to gently fold it in to build big, soft curds. Aggressive stirring will break everything down into tiny bits.

• And add it in a little bit at a time in small dollops to keep the creamy pockets intact.

• Add fresh herbs, like chives and parsley and lemon zest for even more fresh flavor.

• And serve however you want. I like to spoon them over toast, but they're great on their own, too.

I absolutely love how soft and creamy these scrambled eggs are. You can also taste the flavor depth the brown butter adds and the brightness from the lemon!

And I'm thrilled to get such a tasty extra boost of protein in the morning.

I could eat these eggs for breakfast every single morning; weekday and weekends alike!

🎉 Variations on recipe

Here are some ways you can jazz up these eggs and make them your own:

• Add a little parmesan or pecorino for more cheesy flavor.
• Add some heat with red pepper flakes, hot sauce, or hot honey.
• Add a small clove of grated garlic to the butter just as it finishes browning for a aromatic base.
• Wilt a handful of baby spinach or kale in the butter before adding the eggs for an easy way to work in some greens.
• Serve crispy prosciutto or fried capers on top for a salty crunch.
• To make it even more of a meal, serve the eggs with smoked salmon or a green salad.
• Dill, tarragon, or basil are all great herb swaps (or additions).

🥚 More egg recipes

If you're looking for more ways to make your breakfasts more exciting, try some of my other favorite egg recipes:

These ricotta eggs prove that a couple of small tweaks can turn a basic breakfast into something you actually look forward to!

They're quick, super adaptable, and just a little bit fancy without any of the fuss.

But just a warning... once you start browning butter and adding ricotta to your scrambled eggs, your family may not want plain scrambled eggs every again!

📖 Recipe

Print

Ricotta Eggs

Ricotta eggs are soft, creamy, and bright thanks to brown butter, lemon juice, and fresh herbs. This simple scrambled egg upgrade is ready in under 10 minutes, making it easy enough for a weekday breakfast.

Course Breakfast

Cuisine American

Keyword Ricotta, Scrambled Eggs

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 2 servings

Author Sues

Ingredients

• 4 large eggs
• 1 teaspoon freshly squeezed lemon juice
• ¼ teaspoon salt
• ⅛ teaspoon ground pepper
• 1 ½ tablespoon unsalted butter
• ⅓ cup ricotta cheese full-fat or low-fat (if it looks watery, drain in a fine mesh strainer for a few minutes)
• 1 teaspoon fresh lemon zest
• 1 teaspoon chopped parsley
• ½ teaspoon chopped chives

Instructions

• Crack eggs into a bowl; add lemon juice, salt, and pepper; and whisk well to combine.
• In a medium nonstick skillet over medium heat, melt the butter and let it cook until it turns golden and smells nutty, about 2-3 minutes. Watch it closely so it doesn't burn.
• Reduce heat to medium-low and pour eggs into skillet. Using a rubber spatula, gently fold and push the eggs to the center of the pan slowly as they cook.
• When the eggs are almost set, but still look slightly underdone, remove skillet from heat. Fold the ricotta into the eggs in small spoonfuls to get creamy pockets throughout.
• Add lemon zest, parsley, chives, and more salt and pepper to taste. Serve as is or over toast.

The post Ricotta Eggs appeared first on We are not Martha.

You know I love making completely homemade from-scratch recipes. And I have no shortage of homemade cookie recipes on my website.

But every so often, you need a quick cookie fix with minimal ingredients. And cake mix cookies are the perfect solution. Especially when you're craving a specific flavor. Like strawberry.

These strawberry cake mix cookies are some of the easiest cookies ever. And they're packed with sweet, yummy flavor that everyone will love. If you're more of a lemon person, you can try my lemon cake mix cookies, too.

Serve them as an afternoon snack treat or make them for a bake sale, Valentine's Day, or a girly baby shower.

❤️ Why this recipe works

Minimal ingredients are needed: when you bake with cake mix, you omit the need for ingredients like flour and leaveners. And with strawberry cake mix, you don't even have to add additional flavoring!

Butter and oil are the keys: though cake mix recipes usually just call for vegetable oil, these cookies call for both oil and butter to add rich flavor, as well as moistness for extra soft cookies.

No special equipment needed: this is a one-bowl recipe and doesn't require a stand mixer or even a hand mixer. This makes it easy for anyone to make and super easy to clean up when you're done baking!

Optional lemon juice makes the flavor even brighter: I wanted these cookies to be as easy as possible, so that's why I made the lemon juice optional. But if you have lemon, add it! It doesn't add lemon flavor to the cookies, but just makes the strawberry flavor pop.

🗒 Ingredients

Here's everything you need for these strawberry cake mix cookies (be sure to view the recipe card at the bottom of the post for ingredient amounts and full recipe instructions):

• Box of strawberry cake mix: I show you how to make these cookies with either a 15.25 oz box or a 13.25 oz box
• Salt
• Unsalted butter
• Large egg
• Neutral oil like: canola or other vegetable oil
• Freshly squeezed lemon juice: optional, but recommended for making the strawberry flavor pop
• Frosting: optional for topping- you can use store-bought or homemade.

🍓 Recipe tips

• Cake mix box sizes have been shrinking (really!), so check your box before you start. The recipe is written for a 15.25 oz box, but if yours is 13.25 oz, drop the butter to 5 tablespoons and the oil to 2 ½ tablespoons (this is also written in the notes section of the recipe card). The dough should be soft but scoopable.

• You can make these any size you want, but I recommend a #40 cookie scoop (about 1 ½ tablespoons). Uniform size means uniform baking and a cookie scoop makes forming these cookies super quick and easy.

• Once you scoop the cookie dough, I recommend flattening the dough balls slightly before baking. A gentle press with your palm is all they need.

• Remove the cookies from the oven when the edges look set but the centers still look slightly underdone. They will keep cooking on the hot pan for a minute or two after you take them out.

• Let them rest on the baking sheet for about 5 minutes before moving them to a metal rack to cool completely. They're fragile when hot, but firm up nicely as they cool, making them easier to move.

• Enjoy the cookies as is or frost them. Make your own buttercream frosting or use a simple store-bought frosting. I went with vanilla here, but, of course strawberry, would be tasty, too. Or even lemon!

• And add the sprinkles of your choice to fit any occasion, of course!

And enjoy your little bites of strawberry heaven!

These have the consistency of cookies (thanks to the addition of butter!) and all the flavor of strawberry cake. And the ease of boxed mix baking.

Does it get any better than that?

🎉 Variations on recipe

Of course, the ease of these is part of the appeal of them! But since the recipe is basic, there's lots you can do to make them your own. Here are some ideas:

• Fold white chocolate chips into the batter
• Fold dark chocolate chips into the batter
• Add sprinkles to the cookie dough for a funfetti effect
• Add freeze-dried strawberries for even more strawberry flavor
• Add a little more lemon juice and some lemon zest for a strawberry lemonade cookie
• Add coconut to the batter
• Top cookies with a cream cheese frosting
• Make them sandwich cookies with frosting or strawberry fluff in the middle
• Dip half of each cookie in melted dark chocolate or white chocolate

For another fun and unique strawberry treat, try my strawberry brownies!

⏲️ How to store

I recommend storing these cookies in an airtight container at room temperature. When stored properly, they should keep fresh for about 4 days.

If you're stacking the cookies, place a piece of parchment or wax paper in between each layer so the frosting doesn't stick.

🍰 More cake mix recipes

If you love easy baking shortcuts, check out all my boxed mix recipes. In the meantime, here are some of my favorite cake mix recipes:

If you have a box of pancake mix, try my pancake mix cookies!

If you need a cookie that's packed with fun flavor and uses minimal ingredients, I highly recommend these strawberry cake mix cookies!

They just just one bowl and six ingredients and result in a stack of soft fruity pink cookie.

📖 Recipe

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Strawberry Cake Mix Cookies

Strawberry cake mix cookies are as easy as a homemade cookie gets! One bowl, six ingredients, and you end up with soft, chewy, pretty pink cookies that are perfect for everything from Valentine's Day to a baby shower to a random weeknight.

Course Dessert

Cuisine American

Keyword Cake Mix Recipe, Strawberry Cookies

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 18 cookies

Author Sues

Equipment

• Strawberry Cake Mix
• Baking Sheet
• Parchment Paper

Ingredients

• 1 15.25 oz. box strawberry cake mix (see notes for 13.25 oz box)
• ¼ teaspoon salt
• 6 tablespoon unsalted butter melted and slightly cooled
• 1 large egg room temperature
• 3 tablespoon neutral oil like canola or other vegetable oil
• 1 teaspoon freshly squeezed lemon juice optional, but recommended
• Frosting optional for topping

Instructions

• Preheat oven to 350 degrees and line two baking sheets with parchment paper.
• In a large bowl, whisk together cake mix and salt.
• Mix in melted butter, egg, oil, and lemon juice (if using) until a soft dough forms.
• Scoop roughly 1 ½ tablespoon portions of dough (I use a #40 cookie scoop) and roll into balls.
• Place dough balls about 2 inches apart on prepared baking sheet and gently flatten slightly with the palm of your hand.
• Bake for 9-11 minutes, until the edges are just set, but centers are soft.
• Let cool on baking sheet for a few minutes before moving to wire rack to cool completely.
• Frost cookies and top with sprinkles, if desired.

Notes

• If using a 13.25 oz box of strawberry cake mix, simply reduce melted butter to 5 tablespoon and oil to 2 ½ Tbsp.
• Store cookies in an airtight container at room temperature for up to 4 days.
   

The post Strawberry Cake Mix Cookies appeared first on We are not Martha.

If you're a Sonic fan, you likely already know why their Ocean Water is so popular. The vivid blue color, the sweet coconut flavor, and the way it's perfectly refreshing with lots of crushed ice on a summer afternoon… it's a whole experience!

And now you can have the Ocean Water any time you want without leaving your house. This is especially exciting for those of us who don't have Sonic restaurants near us! After seeing the commercials for years, we finally got a Sonic by us for just a couple of years before it closed for good.

So, now I'm back to making my own drinks. And I'm not even mad about it because most of their drinks are super easy to make and customize at home. And way less expensive, too.

Bonus points for the fact that when my husband saw what this was called, he immediately thought I was referring to Sonic the Hedgehog. And I mean, I guess it works for those kinds of Sonic fans, too.

🌊 What is Sonic Ocean Water?

Sonic Ocean Water is one of the restaurant chain's most iconic drinks!

It's a bright blue, coconut-flavored soda made with lemon lime soda and a sweet blue syrup, served over Sonic's famous ice.

The drink is refreshing, a bit tropical, and just sweet enough without being over the top.

💙 Why this recipe works

It uses crushed ice or nugget ice: an essential for Sonic drinks! Not only does this ice chill the drink quickly, it helps the syrup distribute evenly throughout the drink.

It uses a homemade super easy-to-make blue coconut syrup: it can actually be tough to find a good store-bought blue coconut syrup. But my version is so easy to make at home with just a few ingredients! Feel free to purchase if you don't want to make it.

It's easy to customize: I try to use ingredient ratios that match Sonic's as closely as possible, but if you like a sweeter, more coconut-forward drink, you can add more syrup (and vice versa!).

🗒 Ingredients

Here's everything you need to make your own Sonic Ocean Water at home (be sure to view the recipe card at the bottom of this post for ingredient amounts and full recipe instructions):

• Crushed or nugget ice: if you don't have either of these at home, you can put some ice cubes in a blender and pulse a few times to crush. Or you can put the cubes in a Ziplock bag, wrap it in a kitchen towel, and use a mallet or rolling pin to whack a few times to crush.
• Blue coconut syrup: I share a recipe for a homemade syrup in this post, but you can also use a store-bought syrup. If you can't find blue coconut syrup, you can use regular coconut syrup and mix in blue food coloring.
• Sprite: or similar lemon lime soda. Use chilled soda for the best, most refreshing results.

For the blue coconut syrup, you'll need:

• Granulated sugar
• Water
• Coconut extract
• Blue food coloring

🌊 Recipe tips

• If you're making your own syrup, definitely make it ahead of time. It keeps in the fridge for about a month in an airtight container, so you can batch it out and have Ocean Water on demand all summer long.

• After you've simmered together water and sugar, you'll remove your saucepan from the heat and add coconut extract and blue food coloring.

• Once syrup is made, be sure to let it cool completely before using it in the drink. You can put it in the fridge to chill.

• Nugget or crushed ice is always best to use in Sonic drinks! But if you don't have either and don't feel like crushing your own ice, regular cubes are fine.

• Blue coconut syrup can be tough to find (be sure not to buy blue curacao syrup instead!). You can always use plain coconut syrup with blue food coloring added in. Or you can even leave the food coloring out if you don't want to use food dye. Your Ocean Water will still taste the same; it just won't be blue!

• Be sure to give the drink just a gentle stir to combine syrup and soda as aggressive stirring can knock out the carbonation, resulting in a flat drink.

• Some recipes will add lime juice or maraschino cherries to their copycat Ocean Water recipes, but the original doesn't involve either of those!

But, of course, nobody will blame you if you want to add in a gummy shark or two.

I love how simple this copycat recipe is to make and how it tastes exactly like the Sonic version!

The drink is nice and sweet, but it's also incredibly refreshing with lots of coconut flavor. Just like it's supposed to be!

Plus, I just love that vibrant blue color.

Of course, if you want a less sweet drink, use less syrup (or you can always add a splash of water in, too). Add more syrup if you love the sweetness!

Now that I have a batch of blue coconut syrup made, I can whip up a drink whenever I want. Which has been every single day.

This Ocean Water is also super fun to serve at kids' birthday parties (especially shark themed parties... Or Sonic the Hedgehog birthdays!) and works so well for baby showers, too.

☀️ More summer drinks

If you're looking for more recipes for refreshing drinks with major summer vibes, check out some of my favorite recipes!

For more copycat drink recipes, take a look at my Starbucks copycat drinks.

I hope this Sonic Ocean Water brings some extra happiness to your summer!

Let me know if there are any other Sonic drinks you want to see copycat recipes for!

📖 Recipe

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Sonic Ocean Water {Copycat Recipe

Summer drinks don't get much more fun than Sonic Ocean Water. It's sweet, full of coconut flavor, and an iconic shade of blue... and it takes about two minutes to make this copycat version at home!

Course Drink

Cuisine American

Keyword Coconut, Copycat Recipe

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1 drink

Author Sues

Equipment

• Coconut Extract
• Wilton Food Coloring
• Sprite

Ingredients

• 1 cup crushed or nugget ice
• 2 ½ tablespoon blue coconut syrup (with recipe below or store-bought)
• ¾ cup Sprite chilled (or similar lemon lime soda)

Blue Coconut Syrup

• 1 cup granulated sugar
• 1 cup water
• 1 ½ teaspoon coconut extract
• 8-10 drops blue food coloring

Instructions

• Fill glass with crushed ice or nugget ice. Pour the syrup over the ice and top with Sprite. Give it a gentle stir to combine.

Blue Coconut Syrup

• Put water and sugar in a medium saucepan and bring to a boil.
• Once boiling, lower heat and let mixture simmer for about 10 minutes until sugar is completely dissolved and mixture has thickened (it will continue to thicken as it cools).
• Remove saucepan from heat and stir in the coconut extract and blue food coloring. Let syrup cool completely before using. Store in the fridge in an airtight container like a mason jar for up to a month.

Notes

• Blue Coconut Syrup recipe makes enough syrup for about 8 drinks.
• If you can't find blue coconut syrup and don't want to make your own, you can simply add blue coloring to regular coconut syrup.

The post Sonic Ocean Water {Copycat Recipe} appeared first on We are not Martha.

It feels like the Butterfly Refreshers are getting all the attention on the Starbucks 2026 summer menu.

So, you may have missed that they've also launched a new Horchata Frappuccino, along with bringing back the Horchata Shaken Espresso. And trust me, you'll want to pay some attention to this new Frappuccino, too!

It's an absolutely delicious blended Frappuccino packed with sweet cinnamon and vanilla flavors and it's made with a very unique simple syrup.

❤️ Why this recipe works

It's made with real horchata flavor: you can certainly purchase horchata syrup if you want, but I highly recommend making your own with my recipe. Steeping white rice with a cinnamon stick gives the syrup that signature horchata taste.

Cinnamon and espresso are the perfect pair: there's a reason Starbucks keeps launching cinnamon-heavy drinks (their cinnamon dolce syrup is a huge favorite!) and this frozen cinnamon coffee drink is heavenly.

It's easy to control the sweetness: Starbucks Frappuccinos are notoriously sweet. Making this at home means you can add as much (or as little) sweetness as you want.

Xanthan powder makes this more Frappuccino-y than other copycats: I highly recommend buying some xanthan gum if you want to make Frappuccinos regularly. It helps keep the drink from separating and thickens it without changing the taste at all. Without it, your drink will likely be more icy than frothy. You can use cornstarch as a substitute if you want.

🗒 Ingredients

Here's everything you need to make your own Horchata Frappuccino at home (be sure to view the recipe card at the bottom of this post for ingredient amounts and full recipe instructions):

• Whole milk
• Espresso: or strongly brewed coffee, cooled
• Horchata syrup: I highly recommend making your own, but you can also purchase a bottle of it. You can even find the actual Starbucks horchata syrup.
• Xanthan gum: this is an optional ingredient for thickening the Frappuccino, but I highly recommend it. You can substitute with cornstarch, but you'll need to use a little bit more of it.
• Ice
• Whipped cream: for topping
• Ground cinnamon: for topping

For homemade horchata syrup, you'll need:

• Water
• Long-grain white rice
• Granulated sugar
• Cinnamon stick
• Vanilla extract

🥤 Recipe tips

• The horchata syrup does take a little time to make (you need to infuse the rice into the water), but you can make it well in advance as it keeps fresh for about a month in an airtight container in your fridge.

• The rice needs about 4 hours to steep before you start the easy syrup making process.

• After cooking the syrup, I recommend leaving that cinnamon stick in the jar or container while it cools. The flavor keeps building, and the longer it sits, the better it gets. You want a lot of cinnamon flavor here!

• Your Frappuccino will be best if all your ingredients are very cold. That means letting your syrup and espresso chill and using milk right out of the fridge.

• Blend your Frappuccino longer than you think you need to; for a good 30 to 45 seconds so the xanthan gum can do its thing and you get that signature thick texture.

• If you want even more cinnamon flavor, you can blend in some extra ground cinnamon.

• Be sure to top the drink with whipped cream and ground cinnamon for the full Starbucks experience!

And enjoy your delicious icy summer treat. The Horchata Frappuccino is creamy, sweet, and perfectly spiced.

The Tropical Butterfly Refresher and Butterfly Drink may be a bit more Instagram-friendly, but the flavor of this Horchata Frappuccino blows them out of the water.

Plus, it contains that double shot of espresso!

🎉 Recipe variations

I love this Frappuccino as is, but as with all Starbucks drinks, there are a million ways you can order it and a million ways you can make it at home.

Here are some ideas for what you can do with this drink:

• Swap the whole milk out for the dairy or non-dairy alternative you like best. Almond milk will work especially well for Horchata flavor. Coconut milk would be delicious, too. Just note that swapping milks may result in a Frappuccino that's not quite as thick and frothy as one made with whole milk.
• Line your cup with mocha sauce before pouring in the Frappuccino (for Mexican chocolate vibes!).
• Line your cup with caramel before pouring in the Frappuccino (for dulce de leche vibes!).
• In addition to the horchata syrup, add vanilla syrup, cinnamon dolce syrup, or the syrup flavor of your choice.
• Instead of whipped cream, top the drink with vanilla sweet cream cold foam.
• Of course, you can use decaf espresso if you prefer.
• Or you can make it without any coffee at all. Just add a bit more milk and bump up the amount horchata syrup used. A little vanilla extract will also help make up for the flavor you're missing without the espresso.

I can't wait to hear what changes you make to this Frappuccino recipe!

☕️ More Frappuccino recipes

If you're a fan of Starbucks' frozen drinks, you'll want to check out my other copycat recipes! Here are some favorites:

And be sure to check out all my Starbucks copycat drinks, including the Iced Horchata Oatmilk Shaken Espresso.

What is your favorite drink on the summer 2026 menu?

And what drink or food would you like to see me recreate next?

📖 Recipe

Print

Horchata Frappuccino {Starbucks Copycat}

This copycat Starbucks Horchata Frappuccino is cold, creamy, and packed with cinnamon flavor from a homemade horchata syrup. It comes together in about 60 seconds once your syrup is ready to go.

Course Drink

Cuisine American

Keyword Cinnamon, Frappuccino Recipe, Starbucks Copycat, Starbucks Drinks

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1 drink

Author Sues

Equipment

• Starbucks Horchata Syrup
• Espresso
• Xanthan Gum
• Long-Grain White Rice
• Cinnamon Sticks
• Vanilla Extract

Ingredients

• ¾ cup whole milk
• ¼ cup (2 shots) espresso or strongly brewed coffee cooled
• ¼ cup horchata syrup (store-bought or homemade with recipe below)
• ¼ teaspoon xanthan gum (optional for thickening Frappuccino- can substitute with cornstarch, but use a little bit more)
• ¾ cup ice
• Whipped cream for topping
• Ground cinnamon for topping

Horchata Syrup

• 1 ½ cups water divided
• ½ cup long-grain white rice
• 1 cup granulated sugar
• 1 cinnamon stick
• 2 teaspoon vanilla extract

Instructions

• Add milk, espresso/coffee, horchata syrup, xanthan gum (or corn starch), and ice to blender and process until smooth and frothy.
• Pour Frappuccino into cup and top with whipped cream and ground cinnamon.

Horchata Syrup

• Mix 1 cup water and white rice in a bowl and stir to combine. Cover and let steep in the fridge for at least 4 hours and up to overnight.
• Strain the rice mixture through a fine mesh sieve into a separate bowl, leaving rice behind. You can either discard the rice or save it for another use.
• Put rice water, additional ½ cup water, sugar, and cinnamon stick in a medium saucepan and bring to a boil.
• Once boiling, lower heat and let mixture simmer for about 10 minutes, until syrup has thickened (note that it will continue to thicken as it cools). Remove from heat and stir in vanilla extract.
• Pour syrup into a mason jar or bowl and place in fridge to cool completely before using. Keep cinnamon stick in syrup for at least 4 hours for full cinnamon flavor.

Notes

• Horchata syrup should stay fresh for about a month when stored properly in the fridge.

The post Horchata Frappuccino {Starbucks Copycat} appeared first on We are not Martha.

I love enjoying a big platter of BBQ chicken on a summer's evening. But if you don't have a grill, don't feel like getting your hands dirty, or are just in the mood for pasta, I have another delicious way to enjoy BBQ chicken.

BBQ chicken pasta. It involves bite-sized pieces of chicken tossed with lots of spices, along with other summer ingredients, like corn and tomatoes. When combined with pasta, your favorite BBQ sauce, and lime juice, you get major summer BBQ vibes with barely any work involved.

This is my new go-to summer dinner, but it also works for bringing to a friend's BBQ or potluck and makes a great picnic food, too.

❤️ Why this recipe works

The chicken is super flavorful: it's seasoned with smoked paprika, garlic powder, and onion powder before searing, so the flavor doesn't just rely on the BBQ sauce.

Two kinds of cheese are used: and before you say "BBQ sauce and cheese??" remember that BBQ chicken pizza is one of the best pizzas! The sharp cheddar and mozzarella cheese work together to add flavor and creaminess to this pasta dish.

BBQ sauce and heavy cream combine for an amazing sauce: the dairy in the cream mellows the sharp BBQ flavor without dulling it and results in a deliciously creamy and tangy sauce that clings to the pasta.

Other summer ingredients are added, but the dish is totally customizable: I love adding tomatoes and corn to this dish for more summer vibes, but you can add pretty much any vegetable or ingredient that you have on hand or enjoy best.

The crispy panko takes this to a new level: I love the pasta as is, but the crunch and the flavor the crispy panko topping adds makes this absolutely incredible. It's like the crunchy part of mac and cheese and is a must-add to this pasta!

🗒 Ingredients

The ingredient list may seem a little bit lengthy, but that's in large part due to spices. And remember, this pasta is pretty versatile and you can sub a lot of in the ingredients for what you have on hand!

Here's everything I use (be sure to check out the recipe card at the bottom of this post for ingredient amounts and full recipe instructions):

• Short pasta: I like using cavatappi, but you could also use penne, orecchiette, or rigatoni.
• Boneless skinless chicken breasts: you can substitute with chicken thighs if you prefer. Either way, you'll cut the chicken into bite-size pieces before cooking.
• Olive oil
• Smoked paprika
• Garlic powder
• Onion powder
• Salt & pepper
• Unsalted butter
• Medium yellow onion: diced
• Garlic: minced
• Corn kernels: you can use fresh, frozen, or canned and drained.
• Low-sodium chicken broth
• BBQ sauce: use your favorite sauce here.
• Heavy cream
• Shredded sharp cheddar cheese
• Shredded mozzarella cheese
• Cherry tomatoes: halved
• Scallions: thinly sliced
• Freshly squeezed lime juice

And for the crispy panko topping:

• Unsalted butter
• Olive oil
• Panko
• Smoked paprika
• Garlic powder
• Salt
• Grated parmesan: optional
• Chopped parsley or scallions: optional

🍗 Recipe tips

• Cut the chicken into evenly cut, bite-sized pieces. Uneven pieces mean some are dry and overcooked while others are still pink in the middle. Aim for roughly 1-inch pieces.

• Feel free to use boneless, skinless chicken thighs if you prefer them over breasts. Thighs are a bit harder to overcook and can bring a richer flavor.

• Don't crowd the pan when searing the chicken. Too much chicken at once drops the pan temperature and you'll end up with rubbery chicken. You can always cook the pieces in two batches if needed.

• I highly recommend using a short pasta with ridges because they catch every bit of the creamy BBQ sauce. Cavatappi is my favorite here, but penne, rigatoni, and orecchiette all work.

• Be sure to reserve pasta water when you're draining the pasta. The starchy water helps the sauce cling to the pasta and loosens things up if the sauce gets too thick. You probably won't use the full cup, but it's good to have on hand just in case.

• Pick a BBQ sauce you love. It's a defining flavor in this dish, so a so-so sauce will give you a so-so dinner. Sweet, tangy, smoky, spicy, whatever your preference, just make sure it's one you're a fan of.

• Be sure to add the cheese gradually once the saucepan is off the heat. Cheese can break and turn grainy if it hits too much heat too fast. Reduce the heat to low and add the shredded cheese in small handfuls, stirring until each addition melts before adding more.

• Make the panko topping while the pasta is cooking or the chicken searing, so it's ready when you need it. Sprinkle it on right before serving so it stays crispy. I like to sprinkle it on individual servings of the pasta.
  
• If you have leftovers, store the topping separately and re-crisp it in a dry skillet before reheating.

• You can add any additional toppings you want once you serve the pasta. I add the panko topping, more scallions and parsley and an extra drizzle of BBQ sauce.

Some people will argue that hot pasta dishes are too heavy in the summer months. But this BBQ chicken pasta is the ideal summer pasta dish.

It's packed with the best creamy flavor. And it can even be served cold if you prefer it that way!

⏲️ How to store

Leftovers over this pasta will keep fresh when stored in an airtight container in the fridge for 3-4 days.

Be sure to store the panko topping separately at room temperature so it stays crispy. If it loses its crunch, you can toast it in a dry skillet over medium heat for a minute or two before serving.

For re-warming, I recommend warming the pasta in a skillet over low heat with a splash of chicken broth, cream, or milk to loosen the sauce. Stir it often and avoid high heat, which can cause the cheese to break.

Of course, you can also re-heat in the microwave, too. Just heat in 30-second intervals, stirring between each, and add a splash of liquid if it looks dry.

🎉 Recipe variations

Like I mentioned, this pasta dish is pretty versatile and there are lots of ingredients you can add to it and substitutions you can make. Here are some ideas:

• Make it spicy: use a spicy BBQ sauce or stir a spoonful of chipotle in adobo into the sauce. You can also add a diced jalapeño along with the onion. A few dashes of hot sauce at the end works, too.

• Use the protein of your choice: obviously BBQ chicken pasta calls for chicken, but you can use the meat you like best. I recommend shrimp (add it raw to the sauce and let it cook through), browned ground turkey or beef, pulled pork, or even sausage or chopped bacon.

• Swap up or add additional veggies: a few of my favorites include diced bell peppers, sliced mushrooms, baby spinach, or black beans.

• Use the cheese of your choice: a few I love include smoked gouda, pepper jack, Monterey jack, and parmesan.

• Turn it into a baked pasta: after tossing everything together, transfer the pasta to a baking dish, top with an extra handful of cheese, and bake at 375 degrees F for 15-20 minutes, until bubbly. Add the panko topping once it comes out of the oven.

🍝 More easy pasta dinners

I love making pasta in the summer because most dishes come together quickly and can be adjusted so everyone in your family will enjoy them. Here are some of my favorite easy pastas:

For more BBQ chicken ideas, I love these BBQ chicken meatballs!

What's your favorite packed-with-flavor, but easy-to-get-on-the-table pasta dish?

I can't wait to make this pasta over and over again this summer and probably well into the colder months, too.

Be sure to comment below and let me know if you make it!

📖 Recipe

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BBQ Chicken Pasta

Creamy, smoky, cheesy, and finished with a crispy panko topping, this BBQ chicken pasta is the kind of weeknight dinner that your whole family will be obsessed with. Sweet corn, tomatoes, and a squeeze of lime juice keep it from feeling too heavy and a good BBQ sauce adds smoky-sweet flavor.

Course Entree

Cuisine American

Keyword BBQ Sauce, Chicken Breasts, Easy Pasta Dishes

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Author Sues

Equipment

• 11-Inch Pan
• BBQ Sauce
• Panko

Ingredients

• 12 oz short pasta like cavatappi, penne, rigatoni, or orecchiette
• 1 ¼ lbs boneless skinless chicken breasts cut into bite-size pieces (can use chicken thighs if preferred)
• 1 ½ tablespoon olive oil divided
• 1 teaspoon smoked paprika
• ¾ teaspoon garlic powder
• ¾ teaspoon onion powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 tablespoon unsalted butter
• ½ medium yellow onion diced
• 2 cloves garlic minced
• 1 cup corn kernels fresh, frozen, or canned and drained
• ½ cup low-sodium chicken broth
• ¾ cup BBQ sauce (use your favorite)
• ¾ cup heavy cream
• 1 cup shredded sharp cheddar cheese
• ½ cup shredded mozzarella cheese
• 1 cup cherry tomatoes halved
• 2 scallions thinly sliced
• 1 tablespoon freshly squeezed lime juice
• Crispy panko topping (recipe below)

Crispy Panko Topping

• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• ¾ cup panko
• ½ teaspoon smoked paprika
• ¼ teaspoon garlic powder
• Pinch salt
• 1 teaspoon chopped parsley
• 1 ½ tablespoon grated parmesan optional

Instructions

• Add pasta to a large pot of salted boiling water and boil until al dente. When draining, reserve about 1 cup of the pasta water.
• In a medium bowl, toss chicken with 1 tablespoon olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper.
• Add remaining ½ tablespoon olive oil to a large saucepan over medium-high heat. When hot, add chicken in an even layer and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Transfer to a plate and set aside.
• Reduce heat to medium and add butter to the same skillet. Add diced onion and cook for 3-4 minutes, until softened. Add garlic and corn and cook for another 1-2 minutes, until garlic is fragrant.
• Stir in the chicken broth, scraping up any browned bits from the bottom of the skillet. Add BBQ sauce and heavy cream and stir until smooth. Let the sauce gently simmer for 2-3 minutes, until slightly thickened.
• Reduce heat to low and stir in cheddar and mozzarella cheeses a little at a time, stirring until melted and smooth.
• Add the cooked pasta and chicken back to the skillet and toss until everything is coated in sauce. Add reserved pasta water, a splash at a time, until the sauce is glossy and clings to the pasta. You may only need to add a little of it.
• Stir in tomatoes, scallions, and lime juice. Taste and add more salt, pepper, or BBQ sauce if needed.
• Sprinkle the panko topping over the pasta right before serving. Top with extra scallions, paesley, and a light drizzle of BBQ sauce, if desired.

Crispy Panko Topping

• In a small skillet over medium heat, add butter and olive oil. Once butter is melted, add panko, smoked paprika, garlic powder, and salt.
• Cook, stirring often, for 3-4 minutes, until the panko is golden and crispy. Remove from heat and stir in parsley and parmesan (if using). Set aside.

Notes

• Store leftovers in an airtight container in the fridge for up to 3-4 days. Store panko topping separately in an airtight container at room temperature.
• To re-heat, warm pasta in a skillet over low heat with a splash of chicken broth, cream, or milk to loosen the sauce. Stir it often and avoid high heat. Or re-heat in microwave in 30-second intervals, stirring between each. Add a splash of liquid if it looks dry.
• If panko loses its crunch, toast it in a dry skillet over medium heat for a minute or two before serving.

The post BBQ Chicken Pasta appeared first on We are not Martha.

Are you all in on the Starbucks Butterfly Refresher craze yet? I was thrilled to share with you how easy the Tropical Butterfly Refresher is to make at home.

And now I'm bringing you the easy Butterfly Drink copycat recipe!

This is the coconut milk version of the summer 2026 Refresher (like the Pink Drink is to the Strawberry Acai Refresher and the Dragon Drink is to the Mango Dragonfruit Refresher).

It's packed with tropical flavor and incredibly sweet and creamy. The Butterfly Drink is likely going to be the drink of the summer at Starbucks!

❤️ Why this recipe works

It's quick to make with easy-to-find ingredients: the base and infusion both take just a few minutes to throw together and you can find every ingredient online (most at your regular grocery store). Once your components are ready, the actual drink comes together in 5 minutes.

You get creamy tropical summer vibes: swapping water for sweetened coconut milk makes this richer, sweeter, and creamier than the standard Refresher. If you're a Pink Drink or Dragon Drink fan, this is likely to be your new favorite.

The blue butterfly pea flower layer still floats on top: it took me a little testing to get this right, but I learned that mixing the butterfly pea flower infusion with a little coconut milk keeps this layer opaque and pretty against the peachy passionfruit-guava base.

You can make all the components ahead of time: the passionfruit-guava base keeps in the fridge for about a week, and so does the butterfly pea flower infusion. This makes it easy to enjoy a refreshing drink whenever you crave one! Both components can also be used for the standard Tropical Butterfly Refresher, too.

Caffeine is optional: you can add green coffee extract powder to the base if you want it and leave it out if you don't.

I offer simple substitutions: pineapple boba can be tough to track down, so I've included swaps that get you the same tropical flavor.

🗒 Ingredients

Here's everything you need to make your own Starbucks Butterfly Drink at home (be sure to view the recipe card at the bottom of this post for ingredient amounts and full recipe instructions):

For the Passionfruit-Guava Base:

• Passionfruit syrup: I use store-bought, but hope to bring you a homemade recipe soon!
• Guava nectar: if you're purchasing this in the grocery store, look near the juices, often in the international aisle.
• Freshly squeezed lemon juice
• Water
• Green coffee bean extract: optional if you want caffeine in your drink

For the butterfly pea flower infusion:

• Dried butterfly tea flowers
• Hot water

For the finished drink:

• Mango boba and pineapple boba: also known as popping pearls. If you can't find pineapple boba, pineapple juice or pineapple syrup work as a substitute.
• Sweetened coconut milk: be sure to get the kind in the carton and not the can. If you want a less sweet drink, you can use unsweetened.

🦋 Recipe tips

• Start by steeping your butterfly pea flowers in hot water, since the infusion needs to cool before going into the drink. Steep for 10 minutes to get the deepest blue color.

• The base is the easiest part of the drink (and SO much easier than most of my other Refresher recipes). Passionfruit syrup, guava nectar, lemon juice, and water shaken together in a mason jar and that's it. Double the batch if you plan to make drinks all week.

• If you want caffeine in your Refresher, add the green coffee extract directly to the base.

• Want a less sweet drink? Cut the passionfruit syrup back to about ⅓ cup and increase the water in the base. The coconut milk also adds some sweetness on its own and this tastes much sweeter than the standard Refresher.

• In my experience, mango popping pearls are much easier to find than pineapple. So, if you can't get pineapple, just use all mango and then add 1-2 tablespoon of pineapple juice into the shaker when you're mixing the base and water. Alternatively, you can add 1-2 teaspoon pineapple syrup to the base (start with less since syrup is sweeter).

• The key difference from the regular Refresher version (aside from mixing the base with coconut milk instead of water) is that you need to mix the butterfly pea flower infusion with a little bit of coconut milk before layering it on top. The coconut milk gives the topper that pretty pastel blue-lavender look (instead of the deep indigo) and helps it float more reliably. I made this quite a few times until I got it to look like it does when you order it at Starbucks!

• After I shake my passionfruit-guava base and coconut milk together, I pour it over the boba and then put the remaining coconut milk and butterfly infusion into the shaker,

• To layer the blue/purple topper, hold a spoon upside down right at the surface of the drink and slowly pour the coconut-butterfly mixture over the back of it. This is the trick to getting it to sit on top instead of sinking.

• If your topper isn't turning purple as much as you want it to, stir a tiny bit of lemon juice into it. The acid is what triggers the color change. But be careful you don't add too much as lemon juice and coconut milk can curdle.

• If you don't care about the layered look, you can actually skip the butterfly pea flower infusion entirely. It doesn't add any flavor, so the drink tastes exactly the same. But it does look incredible, so I say you should try it out!

Don't you love a pretty layered drink? Starbucks obviously launched these new Refreshers because they knew they'd be a hit on visual platforms like Instagram.

But luckily, they're also really tasty and bring lots of fun summer vibes! The coconut milk version of this Refresher certainly makes this even more tropical.

Lots of Starbucks fans are disappointed the shop won't be bringing back the Summer-Berry Refresher and Summer Skies Drink, but I do think the Butterfly drinks are a fun substitute.

⏲️ How to store

This Butterfly Drink is best made right before you want to drink it. The longer it sits, the more the layers blend together (still pretty, but you lose the dramatic effect).

That said, you can keep the passionfruit-guava base and the butterfly pea flower infusion in separate airtight containers in the fridge for about a week. That way you can throw a drink together in 5 minutes whenever you want.

🥭 Other ways to use base

Once you have the passionfruit-guava base in your fridge, you have lots of options:

Tropical Butterfly Refresher: mix the base with water (not coconut milk) for the standard Refresher version.

Tropical Butterfly Lemonade Refresher: mix the base with lemonade for a sweet, tart twist. You can also order this one right off the menu at Starbucks.

Cocktail version: add a splash of vodka, white rum, or coconut rum for a tropical summer cocktail. It's basically a vacation in a glass.

You can also feel free to add additional syrups (vanilla, mango, etc.) to the drink. Or juice like peach juice.

🥥 More coconut milk Refresher recipes

If you love a creamy, tropical Starbucks drink, you'll want to bookmark these coconut milk Refresher recipes, too:

And I have A LOT more where those came from! Be sure to check out all my Starbucks copycat recipes for coffee, juices, tea, and more.

The Butterfly Drink might just be the prettiest coconut milk Refresher Starbucks has ever served up.

And making it at home means you can have one whenever you want without leaving your house.

Have you tried the Butterfly Drink at Starbucks yet? Let me know what you think in the comments!

📖 Recipe

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Butterfly Drink {Starbucks Copycat}

The Butterfly Drink is the coconut milk version of the Starbucks summer 2026 Tropical Butterfly Refresher, with a creamy passionfruit-guava base, tropical popping pearls, and a stunning butterfly pea flower layer on top. This easy homemade version comes together in just a few minutes!

Course Drink

Cuisine American

Keyword Refreshers, Starbucks Copycat, Starbucks Drinks

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1 drink

Author Sues

Equipment

• Passionfruit Syrup
• Guava Nectar
• Butterfly Pea Flowers
• Mango Boba
• Pineapple Boba
• Green Coffee Extract

Ingredients

• ½ cup Passionfruit-Guava Base (recipe below)
• ½ cup sweetened coconut milk (the kind in a carton), divided
• ¼ cup mango boba and pineapple boba (see notes if you can't find pineapple)

Passionfruit-Guava Base

• ½ cup passionfruit syrup
• ½ cup guava nectar
• 1 tablespoon freshly squeezed lemon juice
• ½ teaspoon green coffee extract powder (optional for caffeine)
• ½ cup water

Butterfly Pea Flower Infusion

• 1 tablespoon dried butterfly pea flowers
• 1 cup hot water

Instructions

• Add about ½ cup passionfruit-guava base and 6 tablespoon sweetened coconut milk to an ice-filled shaker. Shake well to combine.
• Put pearls and their liquid in the bottom of a cup.
• Pour entire mixture (ice included) into the glass.
• Mix together remaining 2 tablespoon coconut milk and butterfly pea flower infusion together and gently pour it over the back of a spoon over the top of the drink.

Passionfruit-Guava Base

• Add passionfruit syrup, guava nectar, lemon juice, green coffee extract (if using), and water to a large jar or container. Shake well to combine and refrigerate until ready to use.

Butterfly Pea Flower Infusion

• In a heat-proof bowl or mason jar, steep dried butterfly pea flowers in hot water for about minutes.
• Strain flowers from water and chill mixture before using. This keeps fresh in an airtight container in the fridge for about a week.

Notes

• If you can only find mango pearls, I recommend adding 1-2 tablespoon of pineapple juice into the shaker when you're mixing the base and water. Alternatively, you can add 1-2 teaspoon pineapple syrup (start with less since syrup is sweeter).
• Passionfruit-Guava base and butterfly pea flower infusion will stay fresh in an airtight container in the fridge for about a week.
• Mix base with lemonade for a sweet, tart drink or mix with water for the standard Refresher.

The post Butterfly Drink {Starbucks Copycat} appeared first on We are not Martha.

Are we surprised that Starbucks is just introducing butterfly pea flower to their menu in 2026?

The gorgeous color-changing flower is the key to the summer 2026 Tropical Butterfly Refresher. But we're also not discounting the passionfruit guava base and mango and pineapple popping pearls (AKA boba).

The drink will make you feel like you're on a tropical vacation and is certainly going to be a huge hit on Instagram!

Like with all Refreshers, there's also a coconut milk version (the Butterfly Drink) and a lemonade version (Tropical Butterfly Lemonade Refresher).

🦋 What is butterfly pea flower?

Butterfly pea flower is a dried flower from Southeast Asia that's been used in traditional cooking and herbal medicine for centuries. But it's had a serious moment in Western food culture over the last few years.

Want to know why? It's all because of its color and color changing properties. When its steeped in hot water, butterfly pea flower produces a tea that is a gorgeous deep indigo blue color.

But then it gets even more fun when acid is added (like lemon juice). Thanks to the ph of the flower, the color changes before your eyes to a beautiful purple or purple-ish pink.

It doesn't have a noticeable flavor and I'm pretty sure Starbucks is only using it for the Instagram-vibes the new drink will bring. Plus, how fun is a drink called the Tropical Butterfly Refresher for summer?

💜 Why this recipe works

It's quick to make with easy-to-find ingredients: unlike some of my authentic Refresher recipes, this one is very simple to make with ingredients that are all easy to buy online. Once you have the ingredients, you can whip one up in 5 minutes!

The butterfly pea flower infusion floats on top: due to the differences in viscosity of the liquids, the butterfly pea flower infusion sits on top of the drink creating a beautiful effect (until you stir). I love that this pretty color is created without artificial dye!

You can make the components ahead: you can whip up the base and keep it in the fridge for a week. And you can keep the the butterfly pea tea infusion in your fridge for a week, too.

Caffeine is optional: previously, all Refreshers had caffeine built into the base. Of course, when you make them at home, you can choose if you want to add it or not. Now you have the option in-store and at home. If you want caffeine, you just add some green coffee extract powder.

I offer simple substitutes: if you have trouble finding any of the ingredients (pineapple boba can be tough to find), I have simple fixes that get you the same flavor.

🗒 Ingredients

Here's everything you need to make your own Starbucks Tropical Butterfly Refresher at home (be sure to view the recipe card at the bottom of this post for ingredient amounts and full recipe instructions):

For the Passionfruit-Guava Base:

• Passionfruit syrup: I use store-bought, but hope to bring you a homemade recipe soon!
• Guava nectar: if you're purchasing this in the grocery store, look near the juices, often in the international aisle.
• Freshly squeezed lemon juice
• Water
• Green coffee bean extract: optional if you want caffeine in your drink

For the butterfly pea flower infusion:

• Dried butterfly tea flowers
• Hot water

For the finished drink:

• Mango boba and pineapple boba: also known as popping pearls. If you can't find pineapple boba, pineapple juice or pineapple syrup work as a substitute.
• Water

🥭 Recipe tips

• I recommend starting by infusing your butterfly pea flowers in hot water as you'll want the mixture to cool before adding it to your Refresher. Steep it in hot water for 10 minutes to get the best saturated blue color.

• The base of this drink is so easy to make with just passionfruit syrup, guava nectar, lemon juice, and water. I like to keep my base in a mason jar and sometimes double the batch since it keeps fresh for about a week in the fridge.

• If you want caffeine in your drink, add the green coffee extract here as well.

• If you want a drink that's a bit less sweet, you can cut the passionfruit syrup back to ⅓ cup and bump up the water.

• I always like to mix my Refresher bases in a shaker, but you can also just add the base and water over the popping pearls in the cup if you prefer.

• In my experience, mango popping pearls are much easier to find than pineapple. So, if you can't get pineapple, just use all mango and then add 1-2 tablespoon of pineapple juice into the shaker when you're mixing the base and water. Alternatively, you can add 1-2 teaspoon pineapple syrup to the base (start with less since syrup is sweeter).

• When adding the butterfly pea flower infusion, I recommend holding a spoon upside down right at the surface of the drink and slowly pouring the blue liquid onto the back of the spoon. This will help it layer instead of sink.

• If your blue liquid isn't turning purple as quickly as you want it to, stir in a little extra lemon juice. The acid is what causes the color change.

• If you love the flavor of this Refresher, but don't care about aesthetics, you don't have to add the butterfly pea flower infusion. It doesn't add any flavor and the drink will taste the same without it! But it sure does make it pretty, right??

I'm obsessed with the look of this Refresher! But it also tastes really, really delicious.

I love passionfruit flavor and the added guava nectar, mango popping pearls, and pineapple popping pearls make this feel like a "beach" drink perfect for summertime.

⏲️ How to store

The longer you let the drink sit, the more the colors will blend together, so I recommend making it right before you want to enjoy it.

But you can keep the base and the butterfly pea flower infusion in airtight containers in your fridge for about a week.

🥣 Other ways to use base

Like with all Starbucks Refreshers, there's lots you can do once you have the base.

In addition to this standard Refresher, you can also order or make the Tropical Butterfly Lemonade Refresher, which is simply this base combined with lemonade instead of water.If you don't think the Refresher is sweet enough, definitely try mixing the base with lemonade instead!

Of course, all Refreshers also have coconut milk versions and the one with this base is called the Butterfly Drink. All you have to do is replace the water with sweetened coconut milk. It's tropical, sweet, and creamy.

Of course, if you want to turn this into a summer party cocktail, you can add a little vodka or white rum to the drink!

🥤 More Starbucks Refresher recipes

I have tons of Starbucks copycat recipes on my website and Refreshers are some of the most popular! Here are some favorites:

Word is Starbucks isn't bringing back the popular Summer-Berry Refresher and Summer Skies Drinks this year, so I hope my recipe helps you continue enjoying them at home!

Are you excited about the range of Butterfly Refresher drinks at Starbucks? Now I'm off to figure out what other drinks the butterfly pea flower infusion would be delicious in!

📖 Recipe

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Tropical Butterfly Refresher {Starbucks Copycat}

The Tropical Butterfly Refresher might be the prettiest drink Starbucks has ever put on the menu, with a deep blue-purple layer floating on top of the passionfruit and guava base and fun popping pearls. This homemade version is easy to make and just as tasty as the original!

Course Drink

Cuisine American

Keyword Refreshers, Starbucks Copycat, Starbucks Drinks

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1 drink

Author Sues

Equipment

• Passionfruit Syrup
• Guava Nectar
• Mango Boba
• Pineapple Boba
• Butterfly Pea Flowers
• Green Coffee Extract

Ingredients

• ½ cup Passionfruit-Guava Base (recipe below)
• ½ cup water
• ¼ cup mango boba and pineapple boba (see notes if you can't find pineapple)
• 3 tablespoon Butterfly Pea Flower Infusion (recipe below)

Passionfruit-Guava Base

• ½ cup passionfruit syrup
• ½ cup guava nectar
• 1 tablespoon freshly squeezed lemon juice
• ½ teaspoon green coffee extract powder (optional for caffeine)
• ½ cup water

Butterfly Pea Flower Infusion

• 1 tablespoon dried butterfly pea flowers
• 1 cup hot water

Instructions

• Add about ½ cup passionfruit-guava base and ½ cup water to an ice-filled shaker. Shake well to combine.
• Put pearls and their liquid in the bottom of a cup.
• Pour entire mixture (ice included) into the glass.
• Gently pour about 3 tablespoon of the butterfly pea flower infusion over the back of a spoon over the top of the drink

Passionfruit-Guava Base

• Add passionfruit syrup, guava nectar, lemon juice, green coffee extract (if using), and water to a large jar or container. Shake well to combine and refrigerate until ready to use.

Butterfly Pea Flower Infusion

• In a heat-proof bowl or mason jar, steep dried butterfly pea flowers in hot water for about 10 minutes.
• Strain flowers from water and chill mixture before using. This keeps fresh in an airtight container in the fridge for about a week.

Notes

• If you can only find mango pearls, I recommend adding 1-2 tablespoon of pineapple juice into the shaker when you're mixing the base and water. Alternatively, you can add 1-2 teaspoon pineapple syrup (start with less since syrup is sweeter).
• Passionfruit-Guava base and butterfly pea flower infusion will stay fresh in an airtight container in the fridge for about a week.
• Mix base with lemonade for a sweet, tart drink or mix with sweetened coconut milk for the "Butterfly Drink."

The post Tropical Butterfly Refresher {Starbucks Copycat} appeared first on We are not Martha.

Coffee cake is one of those things that always feels a little fancy. Whether you bring it to brunch, you set it out for houseguests, or you cut yourself a square at 3 p.m. and call it a snack.

While there are plenty of from-scratch coffee cakes well worth the effort (as are these coffee cake cupcakes), sometimes you want all the cinnamon-y, buttery goodness without having to measure out flour, sugar, baking powder, and salt.

That's exactly what this recipe is. A box of cake mix gets the structure right without additional flour, sour cream makes the crumb soft and rich, and some fun additions turn it into something that genuinely tastes like coffee cake and not just cake mix with cinnamon mixed in.

I wanted this recipe to taste like really good coffee cake, so it may have a few more ingredients and steps than other cake mix coffee cakes out there, but they're very worth it.

❤️ Why this recipe works

So easy to make: you don't need a mixer for this recipe and will dirty minimal dishes since you stir everything together for the batter in a bowl with a spatula. You will mix the cinnamon swirl mixture, butter topping, and icing in small bowls, too.

Uses sour cream: a full cup (!!) of sour cream helps give this cake the same soft, tender crumb you'd get from a from-scratch coffee cake. If you don't have any, you can substitute with full-fat Greek yogurt.

It uses two layers of cinnamon sugar: I made this with a brown sugar and cinnamon swirl that runs right through the middle of the cake and a buttery brown sugar mixture that gets drizzled on top and bakes into a lightly crackly crust. I didn't do a traditional crumb topping because I wanted to make this as easy as possible and didn't want you to require flour (since the cake mix omits the need for it in the batter!).

It tastes totally homemade: what else do you need to know?? Nobody will guess you made this coffee cake with cake mix!

🗒 Ingredients

Here's everything you need to make this cake mix coffee cake (be sure to view the recipe card at the bottom of this post for ingredient amounts and full recipe instructions):

• Boxed yellow or vanilla cake mix: I use a 15.25 oz. box, but also have recommendations for 13.25 oz boxes.
• Sour cream: full fat is best. If you don't have any, you can use a full-fat Greek yogurt (regular yogurt should work, too, but since it's thinner, the batter will likely be looser.
• Large eggs: room temperature
• Unsalted butter: melted and slightly cooled
• Vanilla extract
• Light brown sugar
• Ground cinnamon
• Confectioners' sugar: for icing
• Milk: for icing

🍰 Recipe tips

• Always use room temperature eggs. I know I already said this, but it really does matter when you're mixing them with melted butter, otherwise the butter can seize.

• Be sure to pack your brown sugar when measuring for the cinnamon swirl and buttery topping.

• The brown sugar cinnamon swirl mixture is supposed to look dry and sandy. It will melt and spread as it bakes.

• The butter topping should be more of a liquid that you'll drizzle over the cake to get a crackly top. If you skip this step, the cake will still be delicious, but will not have quite the same texture as a coffee cake.

• I generally use a metal pan for my coffee cakes, but if you're using a glass pan, your cake may need an extra 3-5 minutes in the oven.

• You can either line the pan with parchment paper or spray it lightly with cooking oil. I love Caraway's square pans because bakes comes out so easily every time with minimal spray (I so wish they made 8x8 pans, too!).

• Start by spreading a layer (about half) the cake batter on the bottom of the pan. Top that with the cinnamon swirl mixture.

• Then spread on the rest of the cake batter (I like to drop it in dollops over the top and use an offset spatula to spread it). And drizzle on the buttery topping.

• Start checking cake for doneness at the 35 minute mark. You want the cake to be just set in the middle and a toothpick should come out with moist crumbs. If you over-bake it, it's likely to be dry.

• Be sure to let the cake cool a bit before you add icing. If the cake is still too warm, the icing will melt right into the surface instead of sitting on top.

• If you don't want to make your own icing, you can spread store-bought frosting on top or can thin out store-bought frosting with a little milk for a drizzle.

And get ready to enjoy one of the tastiest coffee cakes! I am absolutely obsessed with this and can't believe how easy it is to make.

It's packed with sweet cinnamon and vanilla flavor and the crackly top makes it extra tasty.

Perfect for enjoying with your afternoon coffee, but this is also a coffee cake you can feel proud to serve to a crowd.

⏲️ How to store

Store leftover coffee cake covered tightly at room temperature for up to 3 days.

You can also keep it in the fridge for up to 5 days. If refrigerated, I recommend warming an individual serving in the microwave for 10-15 seconds before enjoying.

Also note that this is a great recipe to bake the night before brunch!

🎉 Variations on recipe

I want to make this exactly as is forever and ever, but am also tempted to make all different kinds of cake mix coffee cake!

Here are some ideas:

• Use any flavor cake mix you want. I think yellow or vanilla work best for a classic coffee cake flavor, but funfetti would work really well, too. Spice cake mix would also be yummy. I don't think chocolate or strawberry would work well with cinnamon, but lemon could be interesting!
• Instead of the butter topping, you can add a classic crumb topping instead, like the one found in this post. Or you can make extra cinnamon swirl mixture to sprinkle over the top (no flour needed).
• Add nuts. Pecans or walnuts would be especially delicious. You can sprinkle them in with the cinnamon swirl, on top with the butter topping, or both.
• Fold toffee bits into the batter.
• Add dry fruit like raisins or dried cherries.
• Add a little pumpkin spice to the batter for a fun seasonal twist.
• Instead of the homemade icing, you can frost the cake with store-bought frosting or mix frosting with a little milk to drizzle on top.

🧁 More cake mix recipes

If you're looking for more easy recipes you can make with a box of cake mix, check out some of my other favorite recipes:

I also have lots of boxed mix recipes with pancake mix, muffin mix, and more!

Whether you're making this cake mix coffee cake for a special brunch or just because you want an easy tasty snack, please comment below and let me know how you like it!

📖 Recipe

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Cake Mix Coffee Cake

This Cake Mix Coffee Cake starts with a box of yellow cake mix, has a cinnamon-brown sugar swirl baked through the middle, and is finished with a buttery brown sugar topping and simple vanilla icing. It tastes like you spent the morning baking from scratch, but is incredibly easy!

Course Breakfast, Dessert, Snack

Cuisine American

Keyword Cake Mix Recipe, Cinnamon, Coffee Cake

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Total Time 55 minutes minutes

Servings 9 servings

Author Sues

Equipment

• Yellow Cake Mix
• Caraway Square Pan
• Vanilla Extract

Ingredients

• 1 15.25 oz. box yellow or vanilla cake mix see notes for 13.25 oz. box
• 1 cup sour cream (can substitute with full-fat Greek yogurt)
• 3 large eggs room temperature
• ⅓ cup unsalted butter melted and slightly cooled
• 1 teaspoon vanilla extract

Cinnamon Swirl

• ½ cup light brown sugar packed
• 2 teaspoon ground cinnamon

Butter Topping

• 3 tablespoon unsalted butter melted and slightly cooled
• ¼ cup light brown sugar packed
• ½ teaspoon ground cinnamon

Vanilla icing

• ½ cup confectioners' sugar
• 1-2 teaspoon milk
• ¼ teaspoon vanilla extract

Instructions

• Preheat oven to 350 degrees F and lightly grease a 9x9 baking pan.
• In a large bowl, stir together cake mix, sour cream, eggs, melted butter, and vanilla until smooth.
• Spread half the batter in the prepared pan. Top with dollops of cinnamon swirl mixture.
• Gently spread remaining batter over the top. I recommend dropping in dollops and using an offset spatula to gently spread the batter.
• Drizzle top with buttery/brown sugar mixture.
• Bake for 35-40 minutes, until the center is set and a toothpick inserted comes out with moist crumbs.
• Cool cake slightly before adding icing and slicing.

Cinnamon Swirl

• In a small bowl, mix together brown sugar and cinnamon.

Buttery Topping

• In a small bowl, stir together melted butter, brown sugar, and cinnamon until combined.

Vanilla Icing

• Whisk together confectioners' sugar, 1 tablespoon milk, and vanilla extract in a medium bowl. If mixture is too thick, add remaining tablespoon milk a little at a time, until desired consistency is reached.

Notes

• If you're using a 13.25 oz box of cake mix, I would keep everything the same except I would use ¾ cup + 2 tablespoon sour cream and ¼ cup melted butter.
• If you want to skip a step and avoid dirtying another bowl, I recommend skipping the butter topping and making extra brown sugar/cinnamon mixture to sprinkle over the top.
• You can also feel free to skip the vanilla icing drizzle. Or you can spread store-bought frosting over the top or mix frosting with some milk to drizzle over the top.
• To store: keep covered tightly at room temperature for up to 3 days. Or store in the fridge for up to 5 days. I recommend heating gently in the microwave before serving.
• This is a great brunch option for baking a day ahead!

The post Cake Mix Coffee Cake appeared first on We are not Martha.

I love a one-skillet dinner that feels like you spent hours on it and dirtied a ton of dishes. Especially one that's packed with flavor and is incredibly satisfying. And this creamy lemon chicken orzo is all of those things.

Tender marinated chicken sits on top of orzo cooked risotto-style, all finished with a little bit of cream that stays bright thanks to lemon juice, capers, and parmesan.

It's cozy without being heavy, and it's on the table in about 45 minutes (most of which is hands-off marinating time).

It's easy enough for a weeknight dinner, but is also an easy dinner party centerpiece.

❤️ Why you'll love this recipe

It's a one-pan dinner: the chicken cooks first and then everything else happens in the same skillet, so all the golden bits from the chicken get scraped up into the orzo. It builds the flavor and means you have fewer dishes to wash.

The chicken is marinated: be sure to let your chicken breasts spend a little time in the lemon, garlic, dijon, and smoked paprika marinade (just 30 minutes!) to keep the cooked chicken tender and packed with flavor.

Orzo is toasted and cooked in chicken broth: instead of boiling orzo in water, you'll toast it in the skillet and then simmer it in chicken broth to make it extra flavorful.

Capers and lemon balance the cream: thanks to a little cream, the orzo ends up deliciously creamy, but the capers bring salty pops and the lemon juice keeps everything bright. This dish is definitely not heavy.

🗒 Ingredients

You don't need anything complicated to make this creamy lemon chicken orzo and it's also pretty versatile, so you can make any changes you want.

Here's everything I use in the recipe (be sure to view the recipe card at the bottom of this post for ingredient amounts and full recipe instructions):

• Boneless skinless chicken breasts: if your chicken breasts are really thick, you can slice them in half horizontally so they cook evenly. If you prefer, you can use boneless skinless chicken thighs.
• Olive oil
• Unsalted butter
• Shallot
• Orzo: uncooked- you'll be cooking it in chicken broth.
• Dried oregano
• Red pepper flakes
• Low-sodium chicken broth: I almost always use low-sodium chicken broth and in this dish it's important you don't use full sodium as the parmesan and capers add plenty of salt on their own. It's also fine to use sodium-free as you can adjust seasonings before serving.
• Heavy cream: don't swap in half-and-half or milk here. They'll break or thin out and you won't get the same glossy sauce.
• Finely grated Parmesan: I always recommend freshly grated and real Parmigiano Reggiano if you can swing it!
• Capers
• Freshly squeezed lemon juice
• Lemon zest
• Baby spinach: you can also use regular spinach if you chop it first.
• Garlic cloves
• Dijon mustard
• Smoked paprika: if you only have regular paprika, that will be fine.
• Salt & pepper

🍋 Recipe tips

• You can either marinate the chicken in a bowl or in a Ziplock bag. Just be sure to toss the chicken in the marinade so it's fully coated.

• I recommend marinating the chicken for 30 minutes, but be sure not to do it for longer than an hour. The lemon juice is acidic, so if the chicken sits in it too long, it will start to break down and turn mushy.

• Feel free to slice chicken in half horizontally or pound it flat if it's very thick (more than about ¾-inch thick at the fattest part). This will help the chicken cook faster and more evenly.

• Always zest your lemon before you juice it!

• I recommend using a wide skillet with high sides. I use a 10.5-inch stainless steel skillet. You want enough surface area for the orzo to simmer in a single layer.

• Let excess marinade drip off the chicken before putting it in the pan. You don't want to wipe it clean; just shake off any drippings so the chicken sears instead of steams.

• If you're not sure how to tell if your chicken is done, use a meat thermometer and cook until temperature reaches 160-165 degrees F in the thickest part.

• Be sure to let chicken rest for at least 5 minutes before slicing and always slice against the grain.

• Stir the orzo occasionally as it cooks. Like risotto, it can stick to the bottom of the pan, especially in the last few minutes when most of the liquid has been absorbed.

• If the orzo gets too thick, you can loosen it up with an extra splash of broth or cream at the end.

• Taste the orzo mixture before adding any salt. Between the parm, capers, and broth, the dish may be salty enough before adding any extra.

• I like to slice the chicken and lay it over the orzo in the pan, but if you prefer to serve a full breast that is fine.

• Finish with more parmesan cheese and red pepper flakes if desired.

And watch your family go wild for this dish! The chicken is so incredibly tender and the orzo has SO much amazing flavor.

This is the kind of meal you'll immediately want to add into your regular monthly (or weekly) rotation.

But when served on dinner plates with asparagus or haricot verts and some chilled white wine, it makes an excellent dinner party entree.

⏲️ How to store leftovers

Leftovers keep fresh for about 3 days when stored in an airtight container in the fridge.

The orzo will absorb most of the sauce overnight, so when you reheat, you'll likely want to add a splash of chicken broth or cream. Warm chicken and orzo gently on the stovetop or in the microwave at 50% power.

🎉 Recipe variations

I think this creamy lemon chicken orzo is perfection as is, but there are also a lot of things you can do to it to make it your own!

Here are some ideas:

• Swap the chicken breast for:
  • Chicken thighs
  • Shrimp
  • Italian sausage
  • Extra veggies
• Add more veggies like:
  • Asparagus
  • Peas
  • Artichoke hearts
  • Sun-dried tomatoes
  • Cherry tomatoes
  • Mushrooms
• Other additions
  • Fresh basil
  • Feta cheese
  • Kalamata olives
  • Additional lemon
  • Chili crisp
  • More garlic
  • Swap chicken broth for veggie broth

🥘 More easy chicken dinners

If you're looking for some more quick and easy chicken dinners to add to your meal plans, check out some of my favorites:

I love how quick and easy this chicken comes together in one skillet. And the fact that the leftovers (if there are any) may actually be even more delicious the next day.

Let me know in the comments if you make it!

📖 Recipe

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Creamy Lemon Chicken Orzo

This Creamy Lemon Chicken Orzo is a one-skillet dinner that is absolutely packed with flavor. The chicken gets a quick lemony marinade, the orzo soaks up all the good stuff in the pan, and capers and parmesan finish it all off. It's sure to become a family favorite!

Course Entree

Cuisine American

Keyword Chicken Breasts, Chicken Entrees, Lemon Recipes, Orzo

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Chicken Marinade Time 30 minutes minutes

Total Time 1 hour hour

Servings 4 servings

Author Sues

Equipment

• 10-Inch Stainless Skillet

Ingredients

• 1 ¼ lbs boneless skinless chicken breasts
• 2 tablespoon olive oil divided
• 1 tablespoon unsalted butter
• 1 small shallot finely diced
• 1 cup uncooked orzo
• ½ teaspoon dried oregano
• ¼ teaspoon red pepper flakes plus more for topping
• 2 ¼ cups low-sodium chicken broth
• ½ cup heavy cream
• ¼ cup finely grated Parmesan plus more for serving
• 2 tablespoon capers drained
• 2 tablespoon freshly squeezed lemon juice
• 2 cups baby spinach
• Salt and pepper to taste

Chicken Marinade

• 1 tablespoon olive oil
• 1 ½ teaspoon lemon zest (from about 1 lemon)
• 1 tablespoon freshly squeezed lemon juice
• 2 cloves garlic finely grated
• ½ teaspoon Dijon mustard
• ¼ teaspoon smoked paprika
• ¾ teaspoon salt
• ½ teaspoon pepper

Instructions

• Start by marinating chicken: In a bowl or in a large Ziplock bag, mix together chicken marinade ingredients: olive oil, lemon zest, lemon juice, garlic, dijon, smoked paprika, salt, and pepper. Add chicken and toss to coat. Let marinate in the fridge for about 30 minutes (and no longer than an hour).
• Heat 1 tablespoon olive oil a large skillet with high sides over medium-high heat and add chicken in a single layer. Cook for 4-5 minutes per side until golden and cooked through. Transfer to a plate to rest.
• Reduce skillet heat to medium and add remaining 1 tablespoon olive oil and butter. Once butter is melted, add shallot and cook for 2-3 minutes until softened.
• Stir in orzo, oregano, and red pepper flakes. Cook for 1-2 minutes, stirring frequently, until orzo is lightly golden and fragrant.
• Pour chicken broth into skillet, scraping up browned bits from the bottom of pan. Bring broth to a gentle simmer and cook for 8-10 minutes, stirring occasionally, until orzo is tender and most of the liquid is absorbed.
• Reduce heat to low and stir in heavy cream, parmesan, and capers.
• Stir in lemon juice, taste, and add salt and pepper as needed. Fold spinach into the mixture until it's just wilting.
• Slice chicken and nestle into orzo. Top with more parmesan and red pepper flakes, if desired.

Notes

• Store leftovers in an airtight container in the fridge for up to 3 days. The orzo will likely absorb most of the sauce overnight, so when you reheat, you may want to add a splash of chicken broth or cream. Warm chicken and orzo gently on the stovetop or in the microwave at 50% power.

The post Creamy Lemon Chicken Orzo appeared first on We are not Martha.