Starbucks stopped carrying their mango syrup nearly 10 years ago. Which means customers haven't been able to order a mango black tea lemonade or any mango flavored drink in a long time.

But they've reintroduced the syrup on their spring 2026 menu and along with it come a couple new drinks!

Today I'm sharing with you a copycat recipe for the Iced Mango Cream Matcha. Mango and matcha are complementary flavors and pair so well for this iced springtime drink!

❤️ Why this recipe works

Perfect level of sweetness and creaminess: as someone who doesn't love overly sweet drinks, this iced matcha is perfect for me. It just enough simple syrup (or mango syrup) to complement the earthiness of matcha. And the 2% milk and cold foam add a delicious creaminess.

Uses just a few ingredients: unlike many of Starbucks' drinks, the Iced Mango Cream Matcha only uses a few easy-to-find ingredients, which makes it much more realistic to make at home than some others.

Easy to customize: Starbucks makes their matcha with classic syrup, but for this drink, I like to use mango syrup to get more of that fruity flavor. You can also use any kind of milk/non-dairy alternative you want and make any additions or changes you desire.

Quick and easy to make: since both the mango syrup and sweet cream can be made ahead, building the drink is very easy whenever a craving hits.

🗒 Ingredients

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

• Unsweetened matcha powder
• 2% milk: or the dairy/non-dairy alternative of your choice
• Plain simple syrup or mango syrup: Starbucks uses plain syrup in the matcha, but I like it better with mango. I'll show you how to make the mango syrup (and classic) or you can purchase it.
• Ice
• Mango cream cold foam: I'll show you how to make this and share the ingredients needed below.

If you want to make your own mango syrup or plain simple syrup (classic as Starbucks calls it), here's what you need:

• Water
• Granulated sugar
• Diced mango (if making mango syrup)

And for the mango cream cold foam, you'll need:

• Heavy cream
• 2% milk
• Mango syrup

🍵 Recipe tips

• You can make the mango sweet cream in advance and keep it in a mason jar or airtight container in your fridge. When you're ready for a matcha drink, whip the sweet cream into a cold foam.

• Cold foams froth up best with really cold ingredients, so make sure you use cream and milk right out of the fridge. And if you make the sweet cream in advance, keep it chilled until ready to use.

• If you don't have a frother, you can make your cold foam in a blender or with a hand mixer. You can even just keep it in the mason jar and shake it vigorously. Your foam won't be quite as voluminous, but it will still give you a nice froth.

• Starbucks actually uses vanilla cold foam as a base for all their cold foams and adds flavors from there. If you want, you can add a little vanilla syrup or extract to this mixture, but I don't think it needs it and I didn't want you to have to get another ingredient.

• If you're making your own mango syrup, I have a whole blog post devoted to the process. If you prefer to use a plain/classic syrup, you can follow the same recipe instructions, but omit the mango and steps that involve it (i.e. you don't have to strain the syrup).

• I whisk my matcha powder with just a few tablespoons of water until it's dissolved and then add the rest of the milk. If your mixture is still clumpy, you can sift it through a fine mesh sieve.

• If you only have sweetened matcha powder, you can use it and skip mixing in the simple syrup. Or taste and add the syrup as needed.

• As I mentioned, Starbucks uses their classic syrup in the drink and mango syrup in the cold foam. But I think it's silly not to use mango syrup in the matcha, too!

• Once your matcha and syrup are mixed together, all you have to do is top the drink with the mango cold foam.

• Starbucks doesn't top this drink with anything additional, but you can add freeze-mango pieces, shredded coconut, or even some caramel sugar sprinkles.

If you're a matcha fan, you're going to love the added tropical mango flavor!

And if you're not a matcha fan yet, this is a great way to try it out. You may want to add a bit more syrup to sweeten it up more and soften the earthy flavor a bit.

The mango cold foam adds creamy and sweet mango flavor, but it's still pretty subtle. That's partly why I like using mango syrup in the matcha/milk, too.

🎉 Recipe variations

Just like you can make customizations when you order drinks at Starbucks, you can make your copycat drinks your own at home!

Here are some ideas for this mango matcha drink:

• Use coconut milk for your milk to give this drink complementary tropical flavors. And or use coconut syrup in the matcha.
• Swap the classic syrup in the drink with any flavor you like. I usually add mango, but banana syrup, strawberry syrup, peach syrup, or pineapple syrup would also be good choices.
• Put a layer of strawberry puree on the bottom of the cup or line the cup with it.
• Swap the milk out with lemonade for a mango lemonade matcha.
• Blend this drink with ice for a Frappuccino-like drink.
• Of course, you can add more syrup for a sweeter drink or less for a less sweet drink.
• Top the drink with freeze-dried mango pieces, shredded coconut, or caramel sugar.

🥣 More matcha recipes

Starbucks has been adding lots of new matcha drinks to their menu lately! And I love finding new ways to enjoy the green tea drinks, especially in iced form.

Here are some of my favorite matcha copycats:

And you can see all my Starbucks copycat drinks here.

Do you like the idea of mango and matcha together? What other drinks would you add mango syrup to?

📖 Recipe

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Iced Mango Cream Matcha {Starbucks Copycat}

This Starbucks Iced Mango Cream Matcha copycat combines matcha with milk and a lightly sweetened mango cold foam for a drink that tastes just like a barista crafted it. It's easy to make at home with just a few simple components and is perfect when you want a refreshing iced drink with a hint of mango.

Course Drink

Cuisine American

Keyword Mango Recipes, Matcha Recipes, Starbucks Copycat, Starbucks Drinks

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 1 drink

Author Sues

Equipment

• Matcha Powder
• Simple Syrup
• Mango Syrup

Ingredients

• 1 ½ teaspoon unsweetened matcha powder
• ¾ cup 2% milk (or dairy/non-dairy alternative of your choice)
• 2 Tbsp plain simpe syrup (store-bought or homemade- can also use mango syrup if preferred)
• Ice
• ⅓ cup mango cream cold foam (recipe below)

Mango Cream Cold Foam

• ½ cup heavy cream
• ⅓ cup 2% milk
• 2 tablespoon mango syrup (store-bought or with recipe below)

Mango Syrup

• 1 cup water
• 1 cup granulated sugar
• 1 cup diced mango (if using frozen, thaw first and drain off extra liquid)

Instructions

• Put matcha powder in glass and add about 3 tablespoon milk. Whisk until powder is dissolved and mixture is smooth.
• Add remaining milk and stir in syrup. Pour mixture into an ice-filled glass.
• Top with mango cream cold foam.

Mango Cream Cold Foam

• Pour cream, milk, and mango syrup in a mason jar and shake well to combine. If you don't have a jar, mix all ingredients in a bowl. Keep in fridge until ready to use. This is your mango sweet cream.
• To turn into foam, you can either use an electric frother, hand mixer, or blender with ⅓ cup of cream at a time. Alternatively, you can shake the mixture in a mason jar until it's frothy.

Mango Syrup

• Put water, sugar, and diced mango in a medium saucepan and bring to a boil.
• Once boiling, lower heat and let mixture simmer for about 15 minutes until mangos are softening and mixture has thickened (it will continue to thicken as it cools).
• Strain syrup into a bowl, pressing down on the mango with a wooden spoon or spatula to extract as much juice as possible.
• Keep syrup in bowl or pour into a mason jar and place in fridge to cool completely before using.

Notes

• Cold foam recipe should make enough for about 3 drinks. Turn it into cold foam in batches and keep the leftover sweet cream in an airtight container in your fridge until ready to use.
   
• For more info on homemade mango syrup, see this post.
• If you're making classic/plain syrup, you can follow the mango syrup recipe, omitting the mango (after simmering, pour right into heat-proof airtight container; no need to strain).

The post Iced Mango Cream Matcha {Starbucks Copycat} appeared first on We are not Martha.

Every time I share a recipe featuring mango, I proclaim it to be an underrated fruit. I still believe this to be true (except in my household where we eat several mangoes per week).

But now that Starbucks is launching mango drinks for their spring 2026 menu, there's a chance mango can finally get the credit it deserves. Yes, they already have the Mango Dragonfruit Refresher and Dragon Drink, but those seems more focused on the bright magenta dragonfruit color.

While I'm a fresh mango lover, I also love the idea of having a mango syrup on hand to flavor coffee, tea, and so much more.

This easy simple syrup recipe lets you add mango flavor to pretty much anything you want!

❤️ Why this recipe works

Simple for pure mango flavor: this recipe uses only 3 ingredients, which makes it very easy to make and ensures the fresh mango flavor will be very prominent.

Fresh mango can be replaced with frozen: if you can't find fresh mango, you can easily replace it with frozen mango (thawed and drained).

Easy enough for anyone to make: whether or not you've made homemade simple syrup before, this is incredibly easy and anyone can do it (and just a warning that once you make it, you're going to want to experiment with all kinds of simple syrup flavors!)

Keeps fresh for about a month: when stored properly (in an airtight container in the fridge), this mango syrup should keep fresh for about a month, which means you can easily add mango flavor to your drinks, desserts, and more any time you get a craving.

🗒 Ingredients

These are the only ingredients you need to make your own mango syrup (be sure to view the recipe card at the bottom of this post for ingredient amounts and full recipe instructions):

• Water
• Granulated sugar
• Diced mango: I recommend fresh, but you can also use frozen mango that's been thawed and drained of excess liquid

🥭 Recipe tips

• Make sure your mango is super fresh for the best flavor. An underripe mango will make the syrup flavor a little duller.

• If using frozen mango, be sure to let it thaw and then drain off the excess liquid, otherwise your syrup may get watered down.

• When straining the mango chunks from the syrup, be sure to press down on it with a wooden spoon or spatula as the mango is likely holding a lot of liquid.

• The syrup will thicken as it simmers, but remember that it will continue to thicken as it cools.

• I like to strain my syrup into a bowl and then pour it into a mason jar to store it.

• Let the syrup cool completely before using.

🥤 How to use

There are SO many ways to use this mango syrup. Here are a few of my favorites:

• Mango cocktails: shake it into all kinds of cocktails like margaritas, martinis, vodka sodas, gin spritzes, or even white wine sangria. You could use mango syrup instead of mango puree in a mango jalapeño margarita drink.

• Starbucks Iced Mango Cream Matcha: mango syrup is used in a couple of Starbucks' spring 2026 drinks this matcha drink is fabulous!

• Starbucks Iced Mango Chai: this is another one of Starbucks' spring 2026 drinks featuring mango syrup in a delicious cold foam (recipe coming soon!).

• Coffee addition: you can add a splash of the syrup to lattes, iced coffee, or cold brew for a fruity, sweet flavor that makes your coffee almost tropical.

• Tea addition: It's also a delicious addition to hot black tea, iced green tea, or most herbal teas.

• Homemade soda: mix the syrup with seltzer for an easy, refreshing mango soda.

• Lemonade enhancer: you can also drizzle a little into homemade lemonade (or limeade) to make mango lemonade.

• Pancake, waffle, and french toast topping: mango syrup is also perfect for brunch dishes and adds some sweet tropical flavor. Sprinkle on some shredded coconut to enhance this flavor even more. It would be absolutely perfect on this Hawaiian Roll French Toast.

• Yogurt or oatmeal drizzle: swirl a spoonful of syrup into Greek yogurt bowls, overnight oats, or baked oatmeal.

• Ice cream topping: it's especially yummy on vanilla or coconut ice cream.

• Salad dressing ingredient: whisk it into vinaigrettes with olive oil (or coconut oil) and lime juice for a bright, fruity tropical salad dressing. It would be yummy drizzled over this mango feta salad.

• Granita or shaved ice flavor: freeze the syrup with water and a little lime juice for a refreshing, icy dessert. You could even use it as the sweetener in my mango popsicles.

• Frosting flavor: add a bit to homemade buttercream for a tropical fruity frosting that's great for cupcakes or vanilla cakes.

• Cake moistener: brush a thin layer onto cooled cake layers for extra moistness and flavor.

• Add to fruit salad: toss the syrup with fresh fruit (especially berries, pineapple, and kiwi) for a glossy, lightly sweet coating.

• Meat glaze: brush onto grilled chicken, shrimp, or salmon with a little lime and chili for a sweet and savory flavor.

⏲️ How to store

I recommend storing the mango syrup in a glass jar, though you can use any bowl or container that can be closed airtight.

The syrup should stay fresh for about a month when kept in an airtight container in the fridge.

Did you know you can also freeze simple syrup? I recommend pouring any leftover syrup into ice cube trays to freeze and then storing the syrup cubes in a large freezer-safe bag.

When ready to use, remove from freezer and thaw. The frozen syrup should keep for 3-4 months.

Or add the frozen cubes to your drinks and cocktails!

🎉 Flavor variations

I love how simple and "pure" this mango syrup is, but since the fruit goes well with so many other flavors, there are lots of ways you can make this syrup!

Here are some ideas:

• After straining the syrup, stir in some freshly squeezed lime juice.
• While syrup is simmering, add a pinch of chili powder for a little kick.
• Add diced jalapeño to simmering syrup for another kind of heat.
• Add some fresh ginger slices to simmering syrup.
• Stir in some coconut extract (after straining) or replace ¼ cup of the water with coconut milk.
• Stir vanilla extract in after straining the mango out of the syrup.
• Add fresh mint or basil leaves to syrup after simmering and allow mixture to steep for 15 minutes.
• Stir in some passionfruit puree after straining.
• Swap half the diced mango for diced pineapple.

🛍️ Where to purchase

Of course, I highly recommend making this easy syrup! But if you don't have time or want a shelf stable bottle, here are some options for purchasing:

• DaVinci
• Torani
• Monin
• Liquid Alchemist

Be sure to check out my full collection of simple syrups and let me know what flavor you'd like to see next!

In the meantime, have fun adding mango flavor to everything you can think of!

📖 Recipe

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Mango Syrup

This homemade Mango Syrup is an easy way to add tropical mango flavor to everything from iced tea and lemonade to cocktails and desserts. It's made with just a few simple ingredients and tastes much better than store-bought syrup.

Course Simple Syrups

Cuisine American

Keyword Mango Recipes, Mixology, Simple Syrup Recipes

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 1 cup

Author Sues

Equipment

• Granulated Sugar
• Fine Mesh Strainers
• 8 oz. Mason Jars

Ingredients

• 1 cup water
• 1 cup granulated sugar
• 1 cup diced mango (if using frozen, thaw first and drain off extra liquid)

Instructions

• Put water, sugar, and diced mango in a medium saucepan and bring to a boil.
• Once boiling, lower heat and let mixture simmer for about 15 minutes until mangos are softening and mixture has thickened (it will continue to thicken as it cools).
• Strain syrup into a bowl, pressing down on the mango with a wooden spoon or spatula to extract as much juice as possible.
• Keep syrup in bowl or pour into a mason jar and place in fridge to cool completely before using.

Notes

• When properly stored in an airtight container, syrup should keep fresh in fridge for about one month.

The post Mango Syrup appeared first on We are not Martha.

Can we get a shoutout for lemon desserts? They are the unsing heroes of the dessert table.

And I get it; I'm almost always a chocolate dessert person myself. But sometimes lemon just hits. And for whatever reason, lemon works especially well in cookie form.

These soft lemon cookies are one of my very favorite cookie recipes. But I decided I wanted to make an even easier lemon cookie that would come out perfectly every time.

Enter lemon cake mix.

❤️ Why this recipe works

Cake mix makes these easy: using a box of lemon cake mix makes these cookies incredibly simple to make. The mix already contains flour, sugar, leavening, and lemon flavoring, so you can cut out a few typical cookie ingredients right away.

Uses butter and oil: 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!

Option to make the cookies even lemonier: I like to add additional fresh lemon juice and zest to my cookies. You can omit if you don't have any fresh lemons on hand.

Option to coat in confectioners's sugar: rolling the dough in powdered sugar helps give the cookies a bit of a crinkly exterior and a little extra sweetness that works well with the tart lemon. But you are welcome to skip this step, too.

🗒 Ingredients

Here's everything you need to make these lemon cake mix cookies (and a few optional ingredients, too!), but be sure to view the recipe card at the bottom of this post for ingredient amounts and full recipe instructions:

• Box lemon 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
• Vegetable or canola oil
• Freshly squeezed lemon juice: optional for flavor boost
• Fresh lemon zest: optional for flavor boost
• Confectioners' sugar optional: for rolling

🍋 Recipe tips

• You can skip adding the fresh lemon juice and zest to the cookie dough if you don't have any on hand, but it really does take the flavor of these cookies from good to great! You could add ½ teaspoon lemon extract instead. Or if you don't have either, ½ teaspoon vanilla extract.

• As always, take care not to over-mix the cookie dough. Mix the wet ingredients into the dry ingredients until they're just combined, otherwise, you run the risk of getting tough cookies instead of soft and chewy.

• I like to use a #40 cookie scoop to portion my dough into balls. You can also just estimate dough amount. The dough balls should be about 2 Tbsp.

• You can roll the dough balls in powdered sugar to give them a crinkle cookie effect and a little more sweetness if you want.

• The confectioners' sugar doesn't stick to the cookies quite as well as it does with my other lemon cookies recipe. This is likely because these ones have a bit more oil/butter in them. For better sticking, roll the dough in granulated sugar first, followed by powdered sugar.

• Keep your eye on the cookies in the oven and take them out when the edges are just set and the centers are still a little bit soft.

• Let the cookies cool on the baking sheet for a few minutes before moving them to a wire rack to cool completely.

• You can eat the cookies as is or you can frost them! Make your own buttercream frosting or use a simple store-bought frosting. I went with vanilla here, but I've also topped them with lemon frosting. Both are delicious! Cinnamon buttercream would be yummy, too.

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

The lemon cake mix cookies are so simple and so delicious. They have the perfect cookie texture and nobody will guess you used a box of cake mix to make them!

⏲️ 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, I recommend placing a piece of parchment or wax paper in between each layer so the frosting doesn't stick.

🎉 Variations on recipe

One of the best parts of this recipe is how easy it is to make! But I also have a few simple changes/additions you can make that could potentially make these cookies even more delicious.

Here are some ideas:

• Add white chocolate chips
• Add sprinkles into the cookie dough
• Add fresh or dried blueberries
• Add freeze-dried strawberries
• Add a little lavender syrup or lavender powder.
• Add shredded coconut
• Add poppy seeds
• Top cookies with a cream cheese frosting
• Top cookies with an easy lemon glaze
• Turn them into sandwich cookies with vanilla frosting or strawberry fluff in the middle

🍪 More box mix cookies recipes

I love taking boxes of cake mix, muffin mix, pancake mix, etc. and seeing what I can make with them! I have lots of boxed mix recipes on my website, but here are some of my favorite box mix cookie recipes:

Of course, I have tons of lemon recipes, too, with these lemon cookie dough bars being all-time favorites!

You can make cookies with any flavor of cake mix, but each recipe will have its own special touches, like the fresh lemon juice in this one.

What cake mix recipe would you like to see next?

📖 Recipe

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Lemon Cake Mix Cookies

These one-bowl Lemon Cake Mix Cookies are soft, chewy, and packed with bright lemon flavor thanks to a few simple upgrades to a box mix. They come together in minutes and can be enjoyed as is or topped with frosting and sprinkles!

Course Dessert

Cuisine American

Keyword Cake Mix Recipe, Lemon Cookies

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 18 cookies

Author Sues

Equipment

• Lemon Cake Mix
• Baking Sheet
• Parchment Paper
• #40 (2 Tbsp) Cookie Scoop

Ingredients

• 1 15.25 oz box lemon cake mix (see notes if using a 13.25 ox box)
• ¼ teaspoon salt
• 6 tablespoon unsalted butter melted and slightly cooled
• 1 large egg room temperature
• 2 tablespoon neutral oil like canola or other vegetable oil
• 1 tablespoon freshly squeezed lemon juice optional for extra lemon flavor
• 1 teaspoon finely grated lemon zest optional for extra lemon flavor
• ½ cup confectioners' sugar optional for rolling
• 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, lemon juice (if using), and lemon zest (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.
• Optional: Roll each ball in confectioners' sugar.
• 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 lemon cake mix, simply reduce melted butter to 5 tablespoon and oil to 1 ½ Tbsp.
• Store cookies in an airtight container at room temperature for up to 4 days.

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

Next up in my simple syrup series is one of my absolute favorites... Lavender Simple Syrup! I published this recipe back in 2021, but after lots of feedback, I recently made some adjustments to make this syrup less perfume-y and more suitable for drinks and treats.

Lavender is one of my favorite flavors for giving drinks and desserts a unique and fun flavor, like in these lavender lemon cookies and in this lavender Frappuccino.

Some people get nervous about adding floral notes to recipes, but this simple syrup allows you to totally control the level of flavor and it's absolutely delicious!

Plus, it has a beautiful subtle lavender-colored hue. What more could you ask for in a simple syrup??

🥣 What is simple syrup?

Simple syrup is essentially just water and sugar heated in a saucepan and thickened into a syrup. Once it cools, it's an essential ingredient in many drinks and cocktails because it makes it so easy to add liquid sweetness.

Simple syrup also makes it easy to add flavoring to drinks (I've even added bubblegum flavor to one!). Lavender is a unique and wonderful flavor in so many cocktails, but you obviously don't want to drink a cocktail with bits of dried lavender in it!

Lavender simple syrup makes it easy to add the flavor in an easy-to-consume way. Follow my instructions in this post and also be sure to check out my video to see just how simple it is!

💜 Why this recipe works

It uses a restrained amount of lavender: in my initial recipe, I was using way too much dried lavender and letting it steep for too long. The result was LOTS of great lavender flavor. But a little too much for actually enjoying it in food and drink without having it be overload. Floral flavors can get to be too much very quickly.

A little salt helps bring balance: I've also added an optional ingredient, salt, to this recipe. Even a tiny amount of salt can help balance sweetness and subtly tone down sharp floral notes.

The subtle floral flavor complements without overwhelming: when used in recipes, this lavender syrup adds a delicate floral note to enhance drinks and desserts rather than dominate them. Just like floral flavors should!

Stores well in fridge: you can make this lavender simple syrup and keep it in in airtight container in your fridge for about a month, which means you can make lavender coffee, cocktails, and desserts quickly and easily whenever you want!

🗒 Ingredients

The basic simple syrup recipe only uses 2 ingredients: water and sugar. This lavender simple syrup recipe just needs one more ingredient, but also a couple optional ones (be sure to view the recipe card at the bottom of this post for ingredient amounts and full recipe instructions):

• Water
• Granulated sugar
• Culinary-grade dried lavender
• Salt: optional
• Purple or red/blue food coloring: optional to give your syrup more of a purple tint

👩‍🍳 What kind of lavender to use?

When you're purchasing dried lavender for this recipe, be sure you buy culinary-grade lavender.

You'll be consuming the simple syrup and want to make it with lavender that's safe to eat, rather than lavender meant for ornamental purposes or potpourri. It should be labeled "culinary-grade" or "edible."

I've had good luck with this one and this one.

🪻 Recipe tips

Like most simple syrups, making lavender simple syrup is easy to do, but here are a few tips to help!

• Use lavender sparingly. A little goes a long way and you can always infuse more lavender flavor into your syrup if you find it's not strong enough.

• Simmer the water and sugar together first. Once your syrup is made, remove the saucepan from the heat and add the dried lavender. Let steep for about 10 minutes to infuse flavor.

• You can taste the syrup after steeping the lavender to determine if you want to give it more time, but 10 minutes is generally enough for this amount of syrup.

• Once you're done steeping the lavender, strain it out of the syrup. You don't want to leave it in the mixture, even if you think it looks pretty, as the syrup will start getting very floral and bitter if the dried flowers are in it for too long.

• You can add a little bit of food coloring here if you want a slight purple tint, but take care not to add too much as it's best to keep the look natural.

• Let syrup cool completely before using.

This is one of my all-time favorite simple syrup recipes because it screams spring and makes it easy to add subtle sweet floral flavor to pretty much anything.

It's as simple as that! And the result is a wonderfully floral simple syrup that has the essence of lavender, but isn't overpowering in any way.

🍹 How to use

My favorite thing to use lavender simple syrup for is in cocktails, but there are so many ways you can enjoy it!

Starbucks has been leaning heavily into lavender drinks in recent years, but they actually use a lavender powder instead of a syrup. However, in all my Starbucks lavender drink recipes, I give options for using a syrup instead.

Here are some of the best ways to use this lavender syrup:

• Lavender Lemonade Mojitos (these are one of the most popular drink recipes on my blog and a great use for this syrup!)

• Lavender Lemonade Floats

• Coffee sweetener: Add a light floral flavor and some sweetness to your daily coffee or make these Iced Lavender Lattes.

• Starbucks drinks: Some of my favorite lavender Starbucks drinks are the Iced Lavender Cream Chai, Iced Lavender Oatmilk Latte, Iced Lavender Cream Oatmilk Matcha, Lavender Crème Frappuccino, and Lavender Oatmilk Chill.

• Mocktails: Add a little of this syrup to some lemonade or sparkling water for a sweet floral drink or a lavender soda.

• Pancake topping: Drizzle a little over pancakes or waffles instead of maple syrup.

• Ice cream topping: Drizzle over vanilla ice cream or lemon sorbet for a unique dessert.

• Yogurt or oatmeal topping: Drizzle a bit over your healthy breakfast for a bright start to the day. The lavender syrup also pairs really well with honey.

• Cake moistener: Lots of people brush simple syrup on cakes after they cool to make cakes extra moist. Flavored simple syrup will also add flavor to the cake and this lavender version would be especially delicious on lemon cake.

• Tea sweetener: Add lavender simple syrup to tea instead of sugar or honey for a yummy light floral flavor and some sweetness.

• Salad dressing addition: Adding a little lavender syrup to salad dressing will turn any salad into a spring delight. Just be careful not to go overboard.

🎉 How to make more

This recipe makes about 1 ¼ cups of simple syrup. But if you're planning to use the simple syrup in a big batch cocktail or just know you're going to go through it quickly, you may want to make more of it.

Luckily, it's easy! Simply double the ingredients and use the same method for cooking. If you want 2 ½ cups lavender simple syrup, you'll need 2 cups water, 2 cups sugar, and 4 teaspoon dried lavender

I recommend storing bigger batches in a large mason jar, like a 32 oz one.

⏲️ How to store

Be sure to store your simple syrup in an airtight container and keep it in the fridge.

This syrup should stay good in the fridge for about a month when stored properly.

🛍️ Where to buy

Though making your own lavender simple syrup is super duper easy, it's also possible to purchase it if you're just not in the mood to make it!

Note that some store-bought lavender simple syrups will be all-natural and some will contain dyes to make them more vibrantly purple. Here are some great options for purchasing:

• Pink House Alchemy Syrup
• Monin Lavender Syrup
• Collins Lavender Syrup
• Torani Lavender Syrup
• 1883 Maison Routin Syrup

🍓 More simple syrup flavors

Once you try this recipe, you're going to want to make simple syrups in every flavor possible! And the options really are endless when it comes to making flavored syrups.

Here are some of my absolute favorites:

Do you like drinks with lavender in them?

📖 Recipe

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Lavender Simple Syrup

Wondering how to give drinks and desserts a deliciously sweet light floral flavor? This Lavender Simple Syrup has so many uses and is incredibly easy to make with just 3 ingredients!

Course Drinks

Cuisine American

Keyword Cocktail Ingredients, Mixology, Simple Syrup Recipes

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Steeping Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 1 ¼ cups

Author Sues

Equipment

• 2-Quart Saucepan
• Granulated Sugar
• Dried Lavender
• 16 oz. Mason Jars

Ingredients

• 1 cup water
• 1 cup granulated sugar
• 2 teaspoon dried lavender (culinary-grade)
• Pinch salt optional
• 1-2 drops purple or red/blue food coloring optional

Instructions

• Put water, sugar, and salt (if using) in a medium saucepan, stir, and bring to a boil.
• Lower to a simmer and let mixture simmer for about 10 minutes, until sugar has completely dissolved and syrup has thickened a bit (it will continue thickening as it cools).
• Remove saucepan from heat and stir in dried lavender. Cover saucepan and let steep for about 10 minutes to infuse lavender flavor.
• Push syrup through a mesh sieve to strain out lavender buds and into an airtight container like a mason jar or bowl. Stir in food coloring if desired.
• Let syrup cool completely before using. Store in an airtight container in the fridge for up to a month.

Notes

Note: this syrup recipe was updated in March 2026. The previous recipe used a lot more dried lavender and had a much longer steeping time, making it too floral/potent for enjoyment. This toned down version is still packed with floral flavor, but is more mild. If you prefer a stronger syrup, use more lavender and/or steep the mixture for longer to infuse more flavor.

 

The post Lavender Simple Syrup appeared first on We are not Martha.

Spring means lavender season at Starbucks, but in 2026 Starbucks decided to make lavender a permanent year-round part of their menu!

And with it, they launched a new drink: the Iced Lavender Cream Chai. It's a simple and tasty drink; just iced chai topped with a lavender cream cold foam.

While the drink has lots of fans, it's also been a disappointment to many because with it, Starbucks also changed their chai recipe from using a chai concentrate to using syrup instead.

I decided to make this copycat drink as close to Starbucks' old chai recipe as I could since it's much more delicious than the new version. I'll also show you how to make it the new way if you prefer.

💜 Why this recipe works

It uses Starbucks' old chai formula: this make-at-home recipe uses chai concentrate, which is how Starbucks used to make their drinks. It's undoubtably a tastier chai than the current one they make with chai syrup.

It's made with lavender powder: while I do give you an option to make this drink with lavender syrup, I recommend making it with lavender powder (I give you the recipe!) as this is how Starbucks does it.

Perfect combination of flavors: chai and lavender work so incredibly well together and are especially reminiscent of spring.

Components can be made ahead of time: if you're making your own lavender powder, you can make it well in advance. And you can make the lavender sweet cream in advance, too, and whip it into a cold foam right before you're ready to enjoy your drink.

It's very customizable: the drink is pretty simple in the ingredients it uses, but it's easy to make your own by adding the ingredients of your choice or swapping out the type of milk (or non-dairy alternative) you use.

🗒 Ingredients

The Iced Lavender Cream Chai is a super simple drink, but does have a few components to it. Here's everything you need to make the drink (be sure to view the recipe card at the bottom of this post for ingredient amounts and full recipe instructions):

• Ice
• Chai concentrate: Starbucks doesn't sell the chai tea concentrate they use, so I recommend using Tazo Chai Tea Concentrate (Starbucks actually used to use this!) or simply the brand you like best. If you prefer to make a homemade chai tea with tea bags instead, I share some information on how to do that below.
• 2% milk: or the dairy/dairy alternative of your choice
• Lavender cream cold foam: homemade from the recipe below

Here's what you need for the Lavender Cream Cold Foam:

• Heavy cream
• 2% milk
• Vanilla syrup: you can use a store-bought vanilla syrup or make your own using this vanilla syrup recipe
• Lavender powder:  I include my recipe for homemade lavender powder in this post, but if you prefer, you can substitute with lavender syrup (store-bought or homemade). To see a more in depth post, along with lots of ideas for using it, check out my full Starbucks lavender powder recipe

And here's what you need if you're making your own lavender powder:

• Culinary-grade dried lavender: make sure you're using culinary-grade lavender as you want it to be safe for consumption
• Granulated sugar
• Black currant powder: this will give the powder its pretty purple hue as the lavender flowers won't actually be purple enough. If you don't care about the purple color, you don't need to add it. Or you can use the purple coloring of your choice
• Salt
• Soy lecithin powder: this ingredient is optional, but does help prevent the powder from clumping when its added to liquid

In terms of equipment, I do recommend using a spice grinder or coffee grinder for the lavender powder. You can use a blender or food processor or mortar and pestle in a pinch, but a grinder will make your powder much finer.

I also love using an electric frother to make my cold foams, though you can use a hand mixer or blender if you prefer. You can also shake it vigorously in a jar, but it won't get quite as frothy.

🧋 Recipe tips

• When drinks are made with syrups, it's easy to offer store-bought options for anyone who doesn't want to make syrups from scratch. For some reason, there's still no sweetened lavender powder on the market that's a great substitute for Starbucks'. This Blume Lavender Powder is probably the closest I've found, but it's still not as sweet as the powder from Starbucks.

• If you're making your own lavender powder, I recommend using a spice grinder or coffee grinder to get it into powder form. You can use a blender or food processor or mortar and pestle in a pinch, but a grinder will make your powder much finer.

• If you don't use the black currant powder in your mixture (or another purple colorant), your powder will be a grayish brown color. But it will still taste the same and you can always add a tiny bit of purple (or red and blue) food coloring to your cold foam to get the purple hue.

• The soy lecithin helps the lavender powder dissolve into iced drinks a little better, but you can skip it if you prefer and your drinks will still be OK.

• Store your lavender powder in a mason jar or another airtight container and keep it in a cool, dark place. When stored properly, this lavender powder should stay fresh for at least 6 months.

• You can make the lavender sweet cream in advance and keep it in a mason jar or airtight container in your fridge. When you're ready for your drink, whip it into a cold foam (don't make the cold foam until right before you're planning to drink!).

• If you don't have a frother, you can make your cold foam in a blender or with a hand mixer. You can even just keep it in the mason jar and shake it vigorously. Your foam won't be quite as voluminous, but it will still give you a nice froth.

• Make sure your cream and milk are very cold when you make the cold foam as cold dairy will whip and froth much better than room temperature.

• For assembling the drink, you just need to mix the chai concentrate and milk into an ice-filled cup.

• If you want to use syrups instead of concentrate (the new way Starbucks makes their chai drinks), Starbucks uses 4 pumps chai syrup and 4 pumps classic (plain) syrup. For reference, 4 pumps is about 1 oz or 2 Tbsp.

• Pour cold foam over the drink, so it rests on top of the chai mixture and slowly seeps down into the drink.

• Feel free to take this recipe and adjust everything to your own tastes! I try to make my recipes as close to Starbucks as possible, but one of the best things about making the drinks at home is that you can do anything you want to them!

If you're a chai fan, I think you'll really appreciate how the floral notes of the lavender complement the sweet spices.

🎉 Recipe variations

Though this drink is already pretty sweet, you can add all kinds of extra syrups and other fun ingredients to it. There are lots of ways to make it your own!

Here are some ideas:

• Add vanilla syrup, blueberry syrup, or the syrup flavor of your choice to the chai and milk mixture.
• Add strawberry puree to the chai and milk mixture.
• For a dirty lavender chai, add a couple shots of espresso to the drink. The bitterness will help cut some of the sweetness and add some more caffeine, of course.
• For more lavender flavor, mix some lavender powder into the chai/milk mixture.
• If you're not a fan of the chai spices, you can make this drink with earl grey tea concentrate or tea bags.
• Use the milk or non-dairy alternative of your choice. Oat milk is especially delicious (like Starbucks uses in the Iced Lavender Oatmilk Matcha!), but coconut milk is also perfect.
• Add a drizzle of white mocha syrup for a dessert-like drink.

🫖 How to make drink with tea bags

If you want a lower sugar drink or just a more "natural" chai flavor, you can make your chai tea with actual tea bags. I recommend using a couple tea bags per cup of water so you still have a concentrated flavor to the drink.

I like these chai tea bags best.

When making the drink, you'll want to use more of the tea than you would of the concentrate. Then you can add simple syrup, honey, agave, or maple syrup until you reach the sweetness level you like.

Another option is to use a lower sugar chai tea concentrate. You can also use less of the regular chai concentrate if you want, but you don't want to lessen the chai flavor too much.

🥣 How to make with lavender syrup instead of powder

If you don't want to make your own lavender powder, you can make this drink with lavender syrup instead.

I recommend using 1 ½ tablespoon lavender syrup and ½ tablespoon vanilla syrup in the cold foam.

You may need to add a little purple (or red and blue) food coloring to achieve the purple hue of Starbucks' cold foam.

🪻 More lavender Starbucks drinks

Now that lavender is permanent at Starbucks, you can order the drinks any time of year. But you can also make them at home whenever you want!

Here are my favorite Starbucks lavender copycat drink recipes:

And you can check out all my Starbucks copycat recipes here.

Do you enjoy both lavender and chai flavors?

Try this drink and let me know what you think!

📖 Recipe

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Iced Lavender Cream Chai {Starbucks Copycat}

This Starbucks copycat Iced Lavender Cream Chai is made with spiced chai, milk, and a dreamy lavender cold foam. It's surprisingly easy to make at home and perfectly balances warm chai spice with light floral lavender.

Course Drink

Cuisine American

Keyword chai drinks, Lavender Drinks, Starbucks Copycat, Starbucks Drinks

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 1 drink

Author Sues

Equipment

• Chai Tea Concentrate
• Dried Lavender
• Vanilla Syrup
• Black Currant Powder
• Soy Lecithin Powder
• Electric Frother
• Spice Grinder

Ingredients

• Ice
• 3 oz chai concentrate
• 4 oz 2% milk or dairy/dairy alternative of your choice
• ⅓ cup lavender cream cold foam recipe below

Lavender Cream Cold Foam

• ½ cup heavy cream
• ⅓ cup 2% milk
• 2 tablespoon vanilla syrup (store-bought or homemade)
• 1 tablespoon lavender powder recipe below

Lavender Powder

• ¼ cup culinary-grade lavender
• ¾ cup granulated sugar
• 2 ½ teaspoon black currant powder (optional for coloring)
• ½ teaspoon salt
• ¼ teaspoon soy lecithin powder (optional for easier blending in drinks)

Instructions

• Add chai tea concentrate to an ice-filled glass. Pour milk into glass and stir to combine.
• Top drink with lavender cold foam.

Lavender Cold Foam

• Place cream, milk, vanilla syrup, and lavender powder in a mason jar and shake well to combine. If you don't have a jar, mix all ingredients in a bowl. This is your lavender sweet cream. Keep in fridge until ready to use.
• To turn into foam, you can either use an electric frother, hand mixer, or blender with about ⅓ cup mixture at a time. Alternatively, you can shake the mixture vigorously in a mason jar until it's frothy.

Lavender Powder

• Put dried lavender in a spice or coffee grinder and grind flowers into a fine powder. Transfer to small bowl.
• Whisk sugar, black currant powder, salt, and soy lecithin (if using) into ground lavender.
• Transfer mixture back to grinder (you may have to work in batches) and process until entire mixture is a fine powder.
• Store lavender powder in an airtight container at room temperature until ready to use.

Notes

• If you're using lavender syrup instead of powder in the cold foam, I recommend using 1 ½ tablespoon lavender syrup and ½ tablespoon vanilla syrup.
• If you're making your own vanilla syrup, I recommend this recipe.
• This recipe should make enough lavender cold foam for about 3 drinks (store the cold cream in the fridge and whip into cold foam when ready to make a drink).

The post Iced Lavender Cream Chai {Starbucks Copycat} appeared first on We are not Martha.

Aside from Halloween, Easter is most definitely the best candy holiday. And Cadbury Mini Eggs are a huge part of that.

While Peeps and regular Cadbury Eggs are controversial Easter candies, Mini Eggs seem to be well-loved by pretty much everyone.

And for good reason! They're perfectly milk chocolate-y with an addictive crunch that makes it hard to stop eating them.

These Cadbury Mini Egg blondies are a one-bowl recipe that takes the favorite Easter candy to whole new levels!

❤️ Why this recipe works

No special equipment required: many of my baking recipes are best made in a stand mixer or with a hand mixer. But these blondies are made with melted butter, so you can just a simple bowl and whisk/wooden spoon.

Mini Eggs in every bite: these blondies are absolutely loaded with Mini Eggs. They have crushed candy in them and more pressed on top before baking to ensure you get the flavor in every bite.

Chewy and gooey: I like to underbake blondies just a tiny bit so they have a delightfully chewy consistency.

Quick and easy to make: blondies are so much easier to make than cookies as they just require a quick batter pressed into a pan. And did I mention you only need one bowl to make them?

🗒 Ingredients

Here's everything you need to make these Cadbury Mini Egg Blondies (be sure to view the recipe card at the bottom of this post for ingredient amounts and full recipe instructions):

• Unsalted butter
• Light brown sugar
• Large egg + egg yolk
• Vanilla extract
• All-purpose flour
• Nonfat milk powder: optional, but adds a richer flavor that complements the Mini Eggs
• Salt
• Baking powder
• Cadbury Mini Eggs

🥣 Recipe tips

• Let melted butter cool slightly before mixing it with the brown suga, otherwise the batter can get greasy.

• Take care not to over-mix the batter when you add the flour in as doing so can make blondies tough instead of soft and chewy.

• You can just roughly chop the Cadbury Mini Eggs. It's actually a good thing if they're not all the same size!

• You'll fold most of them into the batter.

• But will also press some on top before baking. This helps make the blondies extra pretty and adds extra crunch.

• You can either line your pan with parchment paper or lightly coat in a nonstick cooking spray before adding batter.

• I recommend using an 8x8" pan for this recipe, but if you only have a 9x9 pan, you can use that, too. Your blondies will just be thinner and you'll need to shorten the baking time a bit (about 16-22 minutes).

• Be sure to cool the blondies completely before slicing, otherwise they're likely to fall apart.

It can be tempting to slice these right when they come out of the oven, but trust me, they are worth the wait!

Look at how many Mini Eggs are in every bite?

These chewy candy-packed blondies are perfect for serving at Easter brunch, for Easter dessert, or simply as a solution for leftover Easter candy.

⏲️ How to store

I recommend storing the sliced bars in an airtight container at room temperature.

When stored properly, they should stay soft and chewy for about 4 days.

You can also freeze the blondies if you want (imagine, Cadbury Mini Egg blondies in the middle of summer!). To freeze, I recommend wrapping the individual bars tightly in plastic wrap and placing in a freezer-safe bag or container.

🎉 Variations on recipe

I love how simple these Easter blondies are. They're a traditional blondie bar packed with lots of Cadbury Mini Eggs. And that's it.

But there are LOTS of ingredients you could add to these bars and ways to make them even more fun.

Here are some ideas:

• Add chocolate chips or white chocolate chips
• Stir creamy peanut butter into the blondie batter
• Instead of nonfat milk powder, use malted milk powder for a more malted flavor
• Add shredded coconut for more Easter flavor
• Add nuts like walnuts or pecans for extra crunch
• Add toffee bits
• Add other seasonal candies, like Easter M&Ms or chopped Cadbury Creme Eggs
• Sprinkle flaky sea salt on the blondies when they come out of the oven
• Drizzle with milk chocolate, dark chocolate, or white chocolate
• Add a caramel drizzle on top

🥚 More Cadbury Mini Egg recipes

If you're a Mini Egg fan, here are lots more ways you can enjoy them in your Easter baking!

And if you're a fan of the Creme Eggs, I highly recommend this Cadbury Creme Egg Ice Cream!

If you're just here for the blondies, try my delicious Peanut Butter Blondies with Chocolate Ganache.

I always have a bowl of Cadbury Mini Eggs (or two!) sitting around during the Easter season. And sometimes for a few weeks after.

But now I'll happily have a batch of Cadbury Mini Egg Blondes ready to enjoy!

📖 Recipe

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Cadbury Mini Egg Blondies

These Cadbury Mini Egg Blondies are soft, chewy, and packed with creamy and crunchy milk chocolate candy in every bite. They're easy to make in one bowl and the perfect festive treat for spring or to use up Easter candy leftovers.

Course Dessert

Cuisine American

Keyword Cadbury Egg Desserts, Easter Candy Desserts, Easter Desserts

Prep Time 10 minutes minutes

Cook Time 22 minutes minutes

Total Time 32 minutes minutes

Servings 16 blondies

Author Sues

Equipment

• 8x8" Pan
• Skim Milk Powder
• Cadbury Mini Eggs
• Vanilla Extract

Ingredients

• ½ cup (1 stick) unsalted butter melted
• 1 cup light brown sugar packed
• 1 large egg
• 1 large egg yolk
• 1 ½ teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 tablespoon nonfat milk powder optional
• ½ teaspoon salt
• ½ teaspoon baking powder
• 1 cup roughly chopped Cadbury Mini Eggs divided

Instructions

• Preheat oven to 350 degrees and line an 8x8" baking pan with parchment paper or lightly grease it with baking spray.
• In a large mixing bowl, stir together melted butter and brown sugar until smooth and glossy.
• Whisk in egg, egg yolk, and vanilla extract until combined.
• Stir in flour, nonfat milk powder (if using), salt, and baking powder until just combined.
• Fold in ¾ cup chopped Mini Eggs.
• Spread batter evenly in the prepared pan and sprinkle and gently press remaining ¼ cup chopped Mini Eggs onto the surface of the blondie batter.
• Bake for 22-26 minutes, until the edges are set and lightly golden, but the center still looks slightly soft.
• Let blondies cool completely in pan before moving to cutting board and slicing.

Notes

• Store blondies in an airtight container at room temperature for up to 4 days or individually wrapped and placed in a bag or air freeze for up to 3 months.

The post Cadbury Mini Egg Blondies appeared first on We are not Martha.

I've been a french onion soup fan for probably my entire life and order it almost every single time I'm out and see it on a menu. I've even made a french onion soup pizza, I love it so much.

It's a fabulous appetizer, but doesn't usually cut it as a meal. Unless, of course, you add some protein.

I experimented with this french onion chicken soup recipe a lot and initially made it with lots of caramelized onions, a chicken broth base, and shredded chicken breast. But I quickly realized I missed the dark, flavorful broth french onion soup is known for. Even with the toasted baguette and gruyere cheese.

So, I swapped the chicken broth with beef broth, added some flavor boosters, and turned my beloved french onion soup into an absolute dream of a meal.

❤️ Why this recipe works

Turns a favorite soup into a protein-packed entree: if you love french onion soup as much as I do, you'll be thrilled you can now eat it as a meal since the chicken adds protein and makes it a more satisfying dish.

Packed with flavor: like a traditional french onion soup, these onions are slowly caramelized and mixed into a broth made with beef broth, red wine, thyme, and a little bit of vinegar for a soup with true depth of flavor. Oh, and you can't forget the baguette slices and gruyere cheese on top!

Chicken is cooked in the broth: it may feel weird to do, but I highly recommend cooking the chicken right in the simmering soup. This allows the soup to absorb the oniony, savory broth while keeping the meat juicy.

Versatile and customizable: I share my favorite way to make french onion chicken soup, but if you don't have ingredients or prefer others, there are lots of swaps you can make.

🗒 Ingredients

Here's everything you ned for this french onion chicken soup (be sure to check out the recipe card at the bottom of this post for ingredient amounts and full recipe instructions):

• Unsalted butter
• Olive oil
• Yellow onions
• Salt & pepper
• Sugar: optional for helping onions caramelize
• Garlic
• Fresh thyme: can substitute with dried
• Bay leaf
• Dry red wine: like cabernet or pinot noir. If you don't have any or don't want to use it, you can use additional beef broth and vinegar
• Low-sodium beef broth
• Boneless skinless chicken breasts: can also use thighs if you prefer
• Worcestershire sauce
• Apple cider vinegar or balsamic vinegar
• Thinly sliced baguette slices: lightly toasted
• Shredded gruyere cheese
• Shredded parmesan cheese

🧅 Recipe tips

• Slice the onions as evenly as you can. This will help them cook more uniformly and caramelize at the same rate, which will give you better texture and deeper flavor.

• I recommend caramelizing the onions in the same pot you'll be making the soup in; a dutch oven is a great option. Onions release a lot of moisture at first, so you definitely want a pot with a wide surface area to help them cook down and caramelize instead of steaming.

• Don't rush the onion caramelization process. This is the most important step for the soup's flavor. Keep the heat at medium-low and stir onions occasionally so they slowly turn a deep golden color and get and jammy, instead of burning.

• Once you add the wine, be sure to scrape the bottom of the pot with a wooden spoon. Those browned bits are packed with flavor and deglazing them into the soup adds lots of richness to the broth.

• If you don't have red wine or don't want to use it, you can replace with an additional ½ cup beef broth and an additional tablespoon of vinegar (I use apple cider vinegar, but you can also use balsamic).

• Once your broth has been added and is simmering, add the chicken breasts or thighs right into it. Be sure it cooks fully before removing, but take care not to over-cook as you want chicken to stay tender. Use a thermometer so check and remove chicken when it reaches 165 degrees F.

• If you don't want to add the chicken to the broth, you can cook it separately and add it into the soup once it's shredded/sliced. But poaching it in the broth really does add flavor!

• For an easy shortcut, use already cooked rotisserie chicken!

• You can either shred or slice the chicken once it's cooked. I think shredding is best!

• Make sure you use oven-proof bowls that are safe under the broiler for serving your soup. I recommend using actual soup crocks meant for french onion soup!

• Lightly toast baguettes before topping soup with them to keep them from getting soggy. You can either use one large slice or two smaller slices.

• Pile the cheese on top! It may seem like a lot of cheese, but trust me, it's all worth it.

• Place soup bowls on a baking sheet, so you can transfer them easily in and out of the oven.

• When soup is under the broiler, keep a close eye on it. You want the cheese to be bubbly and golden, but it can burn quickly, so be careful!

Having french onion soup for dinner is my own little idea of heaven. That chicken bulks it up perfectly and makes it a totally satisfying meal.

Now that I have my perfect recipe, I don't have to wait to go out to dinner and can make my own french onion chicken soup at home whenever I want.

Every spoonful of this soup is chockfull of rich caramelized onions and perfectly tender chicken.

And lots of cheesy, bread-y goodness, too.

There are very few soup recipes I go crazy for, but this is certainly one! This sweet potato sausage soup is another.

⏲️ How to store

I recommend only topping soup with bread and cheese when you're ready to serve it. So, if you're making a full batch of this soup but are only serving two people, dish soup into two bowls and put the rest in an airtight container in the fridge. Put extra toasted bread and shredded cheese in separate containers and refrigerate cheese.

The soup can stay in an airtight container in the fridge for about 4 days.

I recommend re-heating leftover soup on the stovetop and then dividing it into bowls, adding toppings, and broiling. You can also re-heat it in the microwave if you prefer.

You can also freeze the soup if you want. Store it in freezer-safe containers for up to 3 months. I recommend thawing overnight in the refrigerator before reheating.

🎉 Variations on recipe

There are many different ways you can make this soup based on your preferences and what you happen to have on hand.

Here are some ideas:

• Of course, if you're just looking for a standard french onion soup and don't want to add chicken, you can simply omit it. This is how I make my soup with or without added protein!
• Chicken thighs can add even more flavor to the soup; I just generally prefer using breasts.
• Feel free to swap the chicken for other proteins if you want. It's a fantastic use for leftover Thanksgiving turkey, but you can also add meatballs, sausage, roast beef, or even chickpeas or white beans.
• Use chicken broth or vegetable broth instead of beef broth. When I first envisioned this soup, I imagined it as more of a cross between chicken noodle and french onion and made it with chicken broth. I quickly realized I missed the richness and depth of beef broth and ended up switching for the flavor, but you can use whatever you want.
• Add mushrooms with the onions.
• Use whatever kind of cheese you want, like mozzarella, swiss, provolone, or fontina.
• Add the herbs of your choice, like parsley or rosemary.
• Make the soup even heartier with egg noodles (for french onion chicken noodle soup!) or even quinoa.
• If you want to make the soup in your slow cooker, you can, but I do recommend caramelizing the onions on the stovetop first.

If you're a fan of french onion soup, try this chicken-packed version for dinner tonight!

📖 Recipe

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French Onion Chicken Soup

French Onion Chicken Soup combines everything you love about classic french onion soup with tender chicken for a heartier, more satisfying meal. With deeply caramelized onions, a rich broth, and a gruyere-topped baguette, it's comfort food at its best.

Course Entree

Cuisine American

Keyword Caramelized Onions, Chicken Recipes, Soup Recipes

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 4 servings

Author Sues

Equipment

• 8-Quart Dutch Oven
• Soup Crocks

Ingredients

• 2 tablespoon unsalted butter
• 1 tablespoon olive oil
• 3 large yellow onions (about 2 lbs) thinly sliced
• 1 teaspoon salt plus more to taste
• ½ teaspoon pepper plus more to taste
• 1 teaspoon sugar optional (helps caramelization)
• 3 cloves garlic minced (about 1 Tbsp)
• 1 teaspoon fresh thyme (or ½ teaspoon dried)
• 1 bay leaf
• ½ cup dry red wine (like cabernet or pinot noir) *see notes if not using
• 6 cups low-sodium beef broth
• 1 lb boneless skinless chicken breasts (can also use thighs if preferred)
• 1 ½ teaspoon Worcestershire sauce
• ½ teaspoon apple cider vinegar (or balsamic vinegar)
• 4 baguette slices lightly toasted
• 1 ½ cups shredded gruyere
• ¼ cup shredded parmesan

Instructions

• Add butter and olive oil to a large dutch oven over medium low heat. When butter is melted, add onions, salt, and pepper and stir until onions are well coated in butter.
• Cook for 30-45 minutes, stirring occasionally, until onions are a deep golden brown and jammy. Don't rush this! Stir sugar in (if using) during the last 10-ish minutes of cooking as it will help deepen the color.
• Once onions are caramelized, stir in the minced garlic and cook for about 1 minute. Stir in thyme and bay leaf.
• Pour red wine in and scrape the bottom of the pot with a wooden spoon. Let wine simmer for 3-5 minutes, until it reduces slightly and no longer smells sharp.
• Add beef broth, Worcestershire sauce, and vinegar and bring mixture to a gentle simmer.
• Once simmering, nestle the chicken breasts (or thighs) into the broth and cook for 15-20 minutes, until temperature reaches 165 degrees F internally.
• Remove chicken, shred or slice when cool enough to handle, and return it to the soup. Discard bay leaf.
• Taste soup and add more salt and pepper as needed.
• Preheat your oven's broiler to high and ladle soup into 4 oven-safe bowls (for entree-sized portions). Top each portion with a toasted baguette slice and divide gruyere and parmesan cheeses evenly over each. I recommend placing the bowls on a baking pan for easy transfer into and out of oven.
• Broil soup for 2-4 minutes until cheese is bubbly and golden.

Notes

• If not using red wine, you can add an additional ½ cup of beef broth + an additional teaspoon of vinegar.
• For storing leftovers:
  • I recommend only topping soup with bread and cheese when you're ready to serve it. So, if you're making a full batch of this soup but are only serving two people, dish soup into two bowls and put the rest in an airtight container in the fridge. Put extra toasted bread and shredded cheese in separate containers and refrigerate cheese. The soup can stay in an airtight container in the fridge for about 4 days.
  • I recommend re-heating leftover soup on the stovetop and then dividing it into bowls, adding toppings, and broiling. You can also re-heat it in the microwave if you prefer.

The post French Onion Chicken Soup appeared first on We are not Martha.

This recipe has been a long time coming and I'm so happy it's here!

I've been working on a recipe for Lucky Charms cookies for years. The problem is, it's really hard to bake the cereal marshmallows as they get very chewy and ugly when heated.

After lots of cookie experimentation, I finally decided to make a Crumbl-style Lucky Charms cookie. One with no marshmallows baked into the actual cookie, but with marshmallow frosting and rainbow cereal pieces on top.

I'm thrilled with how these cookies came out and am excited for you to make them, too! I think you'll also love my Lucky Charms Rice Krispies treats!

💚 Why this recipe works

No marshmallows baked in cookies: if you've ever baked with them, you know that marshmallows can melt and get sticky, harden, or disappear completely when baked and this is even more true for the dehydrated Lucky Charms marshmallows. Making the cookie dough with just the oat cereal pieces and using marshmallow frosting and cereal marshmallows for the tops of the cookies ensures they stay colorful, crisp, and pretty.

The addition of cornstarch: I like to use cornstarch in my bakery-style cookies as it helps keep the cookies thick and more tender. If you don't have any, you can replace it with an extra tablespoon of flour, but your cookies may spread a bit more.

The addition of nonfat milk powder: this is an optional ingredient, but I've been adding nonfat milk powder to a lot of my cereal desserts lately. It adds a subtle cereal milk flavor and a nostalgic Lucky Charms taste while also giving the cookies a soft and tender crumb. If you don't have it, you can leave it out and the cookies will still be delicious.

Includes a little bit of brown sugar: I knew I wanted both granulated and brown sugar in these cookies to keep them soft with a slight caramel flavor. But too much brown sugar wasn't resulting in the best consistency and flavor for the cookies, so I cut it down to 2 tablespoon and got the perfect consistency, flavor, and coloring I was looking for. If you don't have brown sugar, you can use all granulated, but your cookies will be slightly crispier around the edges with less "chew."

White chocolate chips add sweet flavor: I initially wasn't sure if I wanted to add white chocolate chips to the cookies, but since I wasn't adding marshmallows and Crumbl does use white chocolate in their's, I decided to try it. And I loved the sweetness they added without being overpowering.

Large Crumbl-style cookies: these are fairly large cookies, just slightly smaller than the ones you get at Crumbl bakery. I love this because just one feels like such a treat, especially when topped with that marshmallow frosting!

🗒 Ingredients

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

• Unsalted butter
• Granulated sugar
• Light brown sugar
• Large eggs
• Vanilla extract
• All-purpose flour
• Finely crushed Lucky Charms oat cereal pieces
• Finely crushed graham crackers
• Nonfat milk powder: optional for extra milky cereal flavor
• Cornstarch: helps keep the cookies thick and tender, but can be omitted if you don't have it
• Baking powder
• Baking soda
• Salt
• White chocolate chips
• Marshmallow Frosting: recipe below
• Lucky Charms marshmallows
• Edible gold glitter: optional for sprinkling

🌈 Recipe tips

• Crumbl uses crushed graham crackers in their Lucky Charms cookie dough, but I decided to also add in crushed oat pieces from the Lucky Charms cereal as I wanted the cookies to have more of a cereal flavor.

• Crush the cereal and grahams very finely, so they blend evenly into the dough and add flavor without creating crunchy bits.

• I always recommend using room temperature butter and eggs as the butter will cream better when softened a bit and the eggs will incorporate into the batter better.

• When you add the dry ingredients into the butter mixture, take care not to over-mix as you want the cookies to stay tender when baked. Gently fold in the white chocolate chips.

• I scoop out about ⅓ cup cookie dough when shaping my cookies and roll the dough into tall balls. Once on the parchment lined baking sheet, I gently press the tops, so they're ultimately about an inch high.

• Be sure to chill the dough once the dough balls are formed. This will help the cookies hold their shape and not spread too much in the oven.

• Bake until the edges are just set and turning golden. You want the centers to still look a bit underbaked when you take them out of the oven. They'll finish setting as they cool and will stay soft in the middle.

• Let the cookies completely cool before frosting. I highly recommend making this easy marshmallow frosting, but you can use any kind you want (you can even use store-bought frosting in a pinch!).

• I recommend piping frosting on the cookies with a pastry bag and open round pastry tip- I use a Wilton 2A. If you prefer, you can simply spread the frosting on. Or you can even put it in a ziplock bag with the corner cut off and pipe it on that way.

• Decorate the frosted cookies however you want, but I highly recommend topping them with Lucky Charms marshmallows! I sprinkled on a little edible gold glitter, too.

And take a bit of one of these incredibly soft and tender Lucky Charms cookies! They're packed with sweet marshmallow, cereal flavor and are absolutely indulgent.

They make a fabulous St. Patrick's Day treat... But is there ever really a bad time for Lucky Charms treats?

⏲️ How to store

I recommend storing these cookies in an airtight container at room temperature. If you're stacking them, add a layer or wax paper or parchment paper in between so the cookies don't stick to each other.

You can also keep them in the fridge and they'll last a few days more, but I recommend letting them com to room temperature before eating. Also, if you're planning to refrigerate them, wait to top them with Lucky Charms marshmallows!

🎉 Variations on recipe

I tried to make my Lucky Charms cookies similar to the ones from Crumbl bakery, but with more cereal flavor.

But there are lots of ways you can make and decorate these rainbow marshmallow cookies! Here are some ideas:

• Include mini marshmallows and/or Lucky charms marshmallows in the cookie dough (mini marshmallows will bake better than the cereal marshmallows)
• Use chocolate chips instead of (or in addition to!) white chocolate chips
• Add rainbow sprinkles to the cookie dough for more colorful fun
• Use cereal infused milk or cream in the frosting
• Top cookies with rainbow sour belts
• Add some crushed oat cereal pieces on top of the frosting.
• Make smaller or larger cookies; just be aware you may need to adjust the baking time

🍀 More Lucky Charms recipes

Lucky Charms are my favorite cereal to bake with and I have tons of recipes ready for you to make! You can see all my cereal recipes here and some of my favorite Lucky Charms recipes below:

These Lucky Charms cookies are now on regular rotation at my house, but especially during St. Patrick's Day season!

Let me know what cereal recipe you'd like to see next!

📖 Recipe

Print

Lucky Charms Cookies

These Lucky Charms Cookies are soft, thick Crumbl bakery-style cookies packed with sweet cereal flavor and topped with fluffy marshmallow frosting and colorful Lucky Charms marshmallows. They're a fun, nostalgic treat that tastes just like your favorite childhood cereal!

Course Dessert

Cuisine American

Keyword Baking with Cereal, Chewy Cookies, Lucky Charms Desserts

Prep Time 20 minutes minutes

Cook Time 12 minutes minutes

Total Time 32 minutes minutes

Servings 14 cookies

Author Sues

Equipment

• Baking Sheet
• Parchment Paper
• Skim Milk Powder
• Lucky Charms
• Lucky Charms Marshmallows
• Marshmallow Fluff
• Edible Gold Glitter

Ingredients

• 1 cup (2 sticks) unsalted butter softened
• 1 cup granulated sugar
• 2 tablespoon light brown sugar
• 2 large eggs room temperature
• 1 ½ teaspoon vanilla extract
• 2 ¾ cups all-purpose flour
• 3 tablespoon finely crushed Lucky Charms oat cereal pieces
• 2 tablespoon finely crushed graham crackers
• 2 tablespoon nonfat milk powder optional- see notes
• 1 tablespoon cornstarch
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• ¾ cup white chocolate chips
• Marshmallow Frosting recipe below
• Lucky Charms marshmallows for topping cookies
• Edible gold glitter optional

Marshmallow Frosting

• ¾ cups (1 ½ sticks) unsalted butter room temperature
• 1 ¾ cups confectioners' sugar
• 1 cup marshmallow fluff
• 2 tablespoon heavy cream
• 1 teaspoon vanilla extract
• Pinch salt

Instructions

• In the bowl of a stand mixer with paddle attachment or in a large bowl with a hand mixer, cream together butter and both sugars until light and fluffy, about 2-3 minutes.
• Mix in eggs one at a time. Mix in vanilla extract.
• In a separate large bowl, whisk together flour, crushed graham crackers, crushed cereal, nonfat milk powder, cornstarch, baking powder, baking soda, and salt.
• Mix the dry ingredients into the wet ingredients until just combined, taking care not to over-mix. Fold in white chocolate chips.
• Scoop about ⅓ cup of dough at a time, roll into tall balls, and place on parchment paper-lined baking sheet. Gently press tops down slightly. Place baking sheet in fridge to chill for about 30 minutes. While dough is chilling, preheat oven to 350 degrees.
• Bake cookies for 12-16 minutes, until edges are just set. Centers should look slightly underdone.
• Let cookies cool in pan for a few minutes before moving to metal racks to cool completely.
• Once cooled, frost cookies with marshmallow frosting. I like to use a pastry bag with a Wilton 2A pastry tip. Gently press Lucky Charms marshmallows into the frosting and sprinkle edible gold glitter, if desired.

Marshmallow Frosting

• In the bowl of a stand mixer or in a large bowl with a hand mixer, beat butter until creamy, 2-3 minutes.
• With mixer on low, slowly blend in the confectioner's sugar, ½ cup at a time until well-combined.
• Beat in marshmallow fluff, vanilla extract, and salt. Add heavy cream and mix to combine.

Notes

• If you don't have nonfat milk powder, you can simply leave it out or you can add an additional tablespoon of crushed oat cereal or crushed graham crackers.
• Cookies can be stored in an airtight container at room temperature for about 3 days. You can also store them in the fridge for about 5 days. I recommend letting cookies sit at room temperature for about 30 minutes before serving.

The post Lucky Charms Cookies appeared first on We are not Martha.

In spring of 2026, Starbucks finally introduced ube!

In case you're wondering (it seems people are divided between being obsessed with ube and not quite knowing what it is), ube is purple yam from the Philippines that's commonly used in desserts and drinks.

It has a mildly sweet, nutty flavor with hints of vanilla and coconut, which is likely why Starbucks decided to use their new ube powder in a coconut-based drink that they launched along with the Toasted Coconut Cream Cold Brew.

I'm excited to show you an easy way you can make your own Iced Ube Coconut Macchiatos at home!

❤️ Why this recipe works

Complementary flavors: ube and coconut pair together really well to bring tropical spring vibes and also do the work to sweeten and tone down the bold espresso a bit.

Ube is delicious: don't be nervous when you hear purple yam or purple sweet potato. You won't get any potato flavors in this drink! In my opinion, the ube flavor is pretty subtle, but if anything tastes more like a slightly nutty and tropical marshmallow.

Pretty drink: of course, that bright purple cold foam is stunning! And probably a big reason why Starbucks decided to launch ube drinks (pretty drinks sell!). When making the ube coconut cold foam at home, it's not quite as bright and bold as Starbucks', but I do have suggestions to get it even more purple-hued if you want.

Easy to make: while you will need a couple special ingredients to make this drink- ube powder and toasted coconut syrup- it's really easy to assemble! I give you the option to either make or buy the syrup (it's easy to make!).

🗒 Ingredients

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

• 2% milk: or the dairy/non-dairy alternative of your choice
• Toasted coconut syrup: you can use a store-bought syrup or make your own homemade toasted coconut syrup (it's easy!)
• Ice
• Espresso: or very strongly brewed coffee
• Ube coconut cold foam: I should you how to make this with ingredients listed below
• Toasted coconut flakes: for topping

And here's what you need for the Ube Coconut Cold Foam:

• Ube powder: sometimes called purple yam powder
• Granulated sugar
• Heavy cream
• 2% milk
• Toasted coconut syrup: you can use a store-bought syrup or make your own homemade toasted coconut syrup

Purple Ube Powder

Buy Now

🍠 Recipe tips

• Be sure to get ube powder or purple yam powder. Don't get purple sweet potato powder as this is different and will have a more earthy, sweet-potato taste rather than a dessert-like flavor.

• Mix the ube powder with granulated sugar and a bit of salt to get a sweetened ube powder like Starbucks uses.

• In addition to the purple yam powder, Starbucks uses some natural coloring from sweet potatoes, carrots, and blueberries to their powder to make it bolder. You can add a little purple ube extract or you can add a drop of purple food coloring to your ube sweet cream. I did neither in this recipe and was happy with the color of my cold foam, though it's not quite as bright as Starbucks'.

• You can make the ube sweet cream in advance and keep it in a mason jar or airtight container in your fridge. When you're ready for your drink, whip it into a cold foam.
  
• If you don't have a frother, you can make your cold foam in a blender or with a hand mixer. You can even just keep it in the mason jar and shake it vigorously. Your foam won't be quite as voluminous, but it will still give you a nice froth.

• Stir the milk and toasted coconut syrup together in an ice-filled glass. Starbucks uses 3 pumps of syrup in this grande macchiato, which equates to about ¾ ounce or 1 ½ tablespoons.
  
• You can feel free to add more syrup if you like a sweeter drink or use less for a less sweet drink.

• I recommend very gently pouring the espresso over the ice as this will help create a layered macchiato look with the coffee floating above the milk.

• Once the espresso has been poured in, immediately top the drink with ube coconut cold foam and toasted coconut.

Gorgeous, right?? And it's also incredibly tasty!

Some have said you can barely taste the ube in the macchiato, but I do think this drink has a slightly sweeter, more marshmallow-like flavor than it would with just coconut syrup.

It's sweet while still being coffee-forward and especially perfect for spring.

And totally Instagram-worthy, too, of course!

🎉 Variations on recipe

Whenever I develop Starbucks copycat recipes, I try to keep them as close to how Starbucks makes them as possible, while making them accessibly to the home cook/barista.

But I also like to offer ideas on things you can do and ingredients you can add to make the drinks your own! Here are some ideas for this Iced Ube Coconut Macchiato:

• You can use any milk or dairy-free alternative for this macchiato... but I've made it several times with coconut milk and love it this way! I use unsweetened, but you could add sweetened and use less syrup if you want.
• If macchiatos aren't your thing, you can just stir the espresso, milk, and syrup together for a creamy iced ube coconut latte.
• Turn the drink into a Frappuccino by blending the macchiato ingredients with ice and then topping the drink off with the ube cold foam.
• Line the cup with white mocha sauce for more sweetness and yummy complementary flavor.
• If you want all the ube flavor, use ube syrup in this drink instead of toasted coconut syrup.

If you want a bolder purple ube coconut cold foam, here are some recommendations:

• Add 2-4 drops ube extract to the ube sweet cream mixture.
• Add a little purple food coloring to the ube sweet cream mixture.
• Increase the amount of ube powder you use in the dry mixture.

☀️ More Instagram-worthy Starbucks drink copycats

Some of my favorite Starbucks drinks to make at home are the ones that are instantly photo-ready!

Here are some of the best if you're looking for a gorgeous drink fit for the Instagram feed:

If you're looking for a coffee drink that brings sweet tropical vibes, you've got to try this springtime iced macchiato!

What other Starbucks drinks will you be adding ube powder to?

📖 Recipe

Print

Iced Ube Coconut Macchiato

If you love the creamy, tropical flavors of ube and coconut, the Starbucks Iced Ube Coconut Macchiato is a drink you'll want to make at home! This copycat recipe layers milk, espresso, toasted coconut syrup, and a vibrant purple ube cold foam for an iced drink that's as fun to look at as it is to sip.

Course Drink

Cuisine American

Keyword Coconut, Macchiato Recipes, Starbucks Copycat, Starbucks Drinks, Ube Recipes

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 1 drink

Author Sues

Equipment

• Toasted Coconut Syrup
• Espresso
• Ube Powder
• Electric Frother

Ingredients

• ¾ cup 2% milk or dairy/non-dairy alternative of your choice
• 1 ½ oz toasted coconut syrup store-bought or homemade with recipe linked
• Ice
• 2 oz espresso or very strongly brewed coffee
• ⅓ cup ube coconut cold foam recipe below
• Toasted coconut flakes for topping

Ube Coconut Cold Foam

• 3 tablespoon ube powder
• 1 tablespoon granulated sugar
• ½ cup heavy cream
• ¼ cup 2% milk
• 2 tablespoon toasted coconut syrup store-bought or homemade with recipe linked

Instructions

• Add milk and toasted coconut syrup to an ice-filled cup and stir gently.
• Slowly pour espresso over the top of the ice.
• Top with ube coconut cold foam and sprinkle toasted coconut flakes over foam.

Ube Coconut Cold Foam

• In a small bowl, mix together ube powder and granulated sugar. This is your sweetened ube powder.
• Add cream, milk, toasted coconut syrup, and 1 ½ tablespoon sweetened ube powder to a mason jar (or other airtight container) and shake vigorously. Or mix all ingredients in a bowl until well combined. This is your ube coconut cold cream... Keep it in the fridge until you're ready to turn it into cold foam right before using.
• To turn into foam, you can either use an electric frother, hand mixer, or blender with ⅓ cup mixture at a time. Alternatively, you can shake the mixture vigorously in a mason jar until it's frothy.

Notes

• Leftover sweetened ube powder can be stored in an airtight container at room temperature.
• Cold foam recipe should make enough for about 3 drinks. Turn it into cold foam in batches and keep the leftover sweet cream in an airtight container in your fridge until ready to use.
• If you're making your own toasted coconut syrup, use this recipe.
• If you want your cold foam to have a more bold purple color, I recommend adding a little ube extract or purple food coloring. You could also simply add a little more ube powder.

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

I'm a big fan of baking with cereals of all kinds, but Lucky Charms are definitely my go-to cereal.

They're delicious, they're pretty, and they're so fun for St. Patrick's Day, though there's really no wrong time of year for them.

I add new Lucky Charms recipes to my website all the time and today I'm thrilled to finally be sharing a recipe for Lucky Charms Rice Krispies Treats!

❤️ Why this recipe works

Lucky Charms were basically made for Rice Krispies treats: Rice Krispies treats are all about the marshmallows and Lucky Charms have the most fun marshmallows! These two are a basically a dream come true when combined.

Toasted oats pieces also contribute: but it's not just about the marshmallows. The bars themselves contain Rice Krispies for the signature crispiness you expect Rice Krispies treats to have and the toasted oat pieces from Lucky Charms, which give the bars an extra crunch and a subtle toasted flavor.

Extra marshmallows added at the end: these treats use a whole bag of mini marshmallows, but I also add an extra cup of mini marshmallows and Lucky Charms marshmallows at the end. This allows pretty pockets of marshmallows and bright pops of Lucky Charms color.

Optional milk powder adds rich cereal flavor: I like adding nonfat dry milk powder to my cereal treats to boost the creamy, nostalgic cereal flavor. You don't have to add this, but I think it makes the bars even more delicious!

Super easy and quick to make: making Rice Krispies treats is incredibly easy and this Lucky Charms version doesn't add much extra work. But it does make extra pretty and fun bars!

🗒 Ingredients

Here's everything you need to make these Lucky Charms Rice Krispies treats (be sure to view the recipe card at the bottom of this post for ingredient amounts and full recipe instructions):

• Unsalted butter
• Mini marshmallows
• Vanilla extract
• Nonfat dry milk powder: optional, but adds even more cereal flavor
• Salt
• Rice Krispies cereal
• Lucky Charms cereal: toasted oat pieces and marshmallows

If you need extra Lucky Charms marshmallows, you can actually purchase a whole bag of them!

Lucky Charms Marshmallows

Buy Now

🌈 Recipe tips

• I recommend sorting the oat pieces and the marshmallow pieces from the cereal before you start making this recipe. The marshmallows will melt quickly and you want to be totally ready to add the cereal and not stuck digging through the box.

• Melt your marshmallows over low heat. This will help them melt smoothly, while high heat can make the marshmallows tough and result in hard treats.

• Remove the saucepan from the heat before the marshmallows are fully melted. Leaving some small lumps helps prevent them from overcooking and ensures the mixture will stay gooey instead of stiff.

• I like adding a little nonfat milk powder here for a subtly creamy, slightly malty flavor that makes the bars taste richer and more nostalgic without changing the texture.

• Be ready to work quickly once you add the Rice Krispies and the Lucky Charms oat pieces. The marshmallow mixture will start to firm up as it cools, so you'll want to fold the cereal in right away and transfer it to the pan fairly quickly.

• Once the mixture is off the heat and you've combined the cereal with the melted marshmallows, add the remaining mini marshmallows and ⅓ cup of the cereal marshmallows. Folding these in at the end keeps them from completely melting and creates soft marshmallow pockets throughout the treats and lets the Lucky Charms marshmallows keep their shape and vivid color.

• I have LOTS of experience baking with Lucky Charms and while you can mix in more of the cereal marshmallows if you want, they do act differently than regular marshmallows and tend to get a bit hard and chewy when heat is applied to them. Don't worry; we'll add more on top!

• When pressing the mixture into your prepared pan, it can help to butter or oil your fingers or a spatula to prevent the mixture from sticking everywhere.

• Press the mixture down just enough to create an even layer. If you press too hard, your bars will likely be dense and tough.

• Once the mixture is pressed down and before it cools, I recommend pressing more Lucky Charms marshmallows onto the surface. The more marshmallows, the better in my book!

• Let the bars cool for at least 30 minutes before slicing. It can help if you grease the knife with butter or cooking spray to cut through the bars neatly.

And enjoy!

These soft and chewy Rice Krispies treats are made extra delicious with the addition of Lucky Charms cereal.

Mixing the toasted oats pieces with the Rice Krispies adds lots of nostalgic cereal flavor to an already nostalgic treat.

⏲️ How to store

Once the treats are fully cooled and sliced, I recommend storing them in an airtight container at room temperature. When stored properly, they should keep fresh for about a week.

If you're stacking the treats, it can be helpful to separate them with a layer of parchment paper or wax paper, so they don't stick together.

You can even freeze Rice Krispies treats! I recommend wrapping each bar tightly in plastic wrap and putting them in a freezer-safe bag. You can freeze for up to 2 months. Let the bars thaw at room temperature before enjoying.

These are such a fun dessert for St. Patrick's Day, but of course, Lucky Charms don't really have a season and can (and should) be enjoyed all year round.

Don't those pretty rainbow marshmallows just instantly make you happy??

🎉 Variations on recipe

I love the simplicity of these Lucky Charms Rice Krispies treats, but I also kept thinking about so many ingredients I wanted to add to them!

Here are some fun ideas:

• White chocolate chips
• Semisweet chocolate chips
• White chocolate drizzle over the top of bars
• St. Patrick's Day sprinkles
• Browned butter (simply cook the butter in the saucepan for 1-2 minutes, until it turns lightly golden and smells nutty, before adding the marshmallows)
• Marshmallow fluff
• Peanut butter, Nutella, or cookie butter

I also have a fun Easter recipe for Peeps Rice Krispies Treats!

🍀 More Lucky Charms recipes

I consider myself a bit of a Lucky Charms fanatic and am always experimenting with them in the kitchen!

You can see all of my cereal recipes here and a few of my favorite Lucky Charms recipes below:

Do you like baking with Lucky Charms cereal or do you prefer to just eat them out of a bowl with some milk?

📖 Recipe

Print

Lucky Charms Rice Krispies Treats

If you love classic Rice Krispies treats, these Lucky Charms Rice Krispies Treats are even more fun! The soft, gooey bars combine crispy cereal, extra marshmallows, and colorful Lucky Charms marshmallows for an easy no-bake dessert that's perfect for St. Patrick's Day or anytime you want a nostalgic treat.

Course Dessert

Cuisine American

Keyword Baking with Cereal, Lucky Charms Desserts, St. Patrick's Day Dessert

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Cool TIme 30 minutes minutes

Total Time 45 minutes minutes

Servings 16 squares

Author Sues

Equipment

• 9x9 Baking Dish
• Lucky Charms
• Rice Krispies
• Mini Marshmallows
• Skim Milk Powder

Ingredients

• 4 tablespoon unsalted butter
• 1 10-oz bag mini marshmallows plus 1 additional cup mini marshmallows, divided
• 1 teaspoon vanilla extract
• 1 tablespoon nonfat dry milk powder optional
• ¼ teaspoon salt
• 3 cups Rice Krispies cereal
• 2 cups toasted oats from Lucky Charms cereal
• ¾ cup Lucky Charms marshmallows divided

Instructions

• Lightly butter a 9x9 pan or line with parchment paper.
• Add butter to a large saucepan over low heat and let it melt.
• Add the 10-oz bag (roughly 6 cups) of mini marshmallows to saucepan and cook, stirring frequently, until marshmallows are mostly melted. Remove from heat while a few small lumps remain.
• Stir in vanilla extract, milk powder (if using), and salt until smooth.
• Fold in the Rice Krispies and the Lucky Charms cereal pieces only (not cereal marshmallows). Stir mixture gently until evenly coated in marshmallow.
• Fold in additional 1 cup mini marshmallows and ⅓ cup Lucky Charms marshmallows
• Immediately put mixture into the bottom of your prepared pan and gently press into an even layer (it can help if you lightly butter or oil fingers or spatula for pressing). Don't press too firmly or treats will get hard. Sprinkle the remaining Lucky Charms marshmallows over the top and press lightly to stick.
• Let Lucky Charms Rice Krispies treats cool at room temperature for at least 30 minutes before slicing.
• Store the cooled treats in an airtight container at room temperature for about a week.

The post Lucky Charms Rice Krispies Treats appeared first on We are not Martha.