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Tiramisu Latte: Hot and Iced Recipe with Cocoa

By Mara EllisonPublished 6 min read

A tiramisu latte is an espresso-and-milk drink inspired by the coffee, creamy sweetness and cocoa of tiramisu. This home version uses tiramisu syrup and a light cocoa finish, with no mascarpone, raw egg or added liqueur. Make it hot with steamed milk or iced with cold milk.

Ivory ceramic cup of tiramisu latte with a light cocoa dusting beside a small dish of cocoa
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Generated illustration of the cocoa-dusted home latte. The foam is steamed milk; this recipe has no mascarpone cream topping.

Drink Snapshot

Caffeine
About 80 mg (reference)Generic espresso and unsweetened cocoa recordsIncludes espresso and cocoa; actual coffee and extraction vary.
Calories
About 155 kcalOne hot recipe, including its cocoa finishNamed US syrup and whole milk, with no cream or cookie topping.
Serving, sugar and sources
Serving
36 g espresso + 160 g whole milk + 15 ml tiramisu syrup + 1 g cocoa
Made with
Espresso, whole milk, tiramisu syrup and cocoa
Sugar
About 20.6 g total. About 12.5 g from syrup and 8.1 g from milk, plus a small cocoa contribution. Includes naturally occurring milk sugar.
Preparation
About 5 minutes; espresso equipment ready

Monin US label and USDA SR28 composition records, checked 26 September 2026. These estimates describe the measured home recipe. See the full calculation or label comparison.

Key Takeaways

  • 1For one hot latte, use 36 g prepared espresso, 160 g whole milk, 15 ml tiramisu syrup and 1 g unsweetened cocoa.
  • 2The named-ingredient serving is about 155 kcal, 20.6 g total sugar and 80 mg reference caffeine from espresso and cocoa.
  • 3Tiramisu flavor does not require actual dessert ingredients. Café versions with mascarpone, cold foam or mocha sauce use different recipes.
On This Page9 Sections

What Makes It a Tiramisu Latte?

The defining idea is tiramisu flavor in a coffee drink; the name does not specify one universal recipe. Our version uses a prepared syrup for the dessert notes and keeps cocoa as a light finish. It remains a pourable latte, rather than a glass of thick dessert cream.

Monin describes its US Tiramisu Syrup with coffee, biscuit, custard, cocoa and rum-style notes. Those are flavor descriptions: the syrup is not a spoonful of finished tiramisu. Choose the named beverage syrup for the calculation below, or use your bottle's own label if it differs.

Tiramisu coffee ingredients and what they change
Tiramisu coffee ingredients and what they change
ApproachWhat goes into the drink
This syrup latteEspresso, milk, tiramisu syrup and a measured cocoa finish
A mascarpone-topped versionA separately prepared cheese or cream topping, with different texture and nutrition
A mocha-based café versionChocolate sauce and possibly flavored cold foam as well as espresso and milk
A tiramisu coffee cocktailAdded alcoholic ingredients; a different recipe and serving purpose

For example, Starbucks Reserve's January 2026 announcement describes a Tiramisu Latte with mocha sauce, steamed milk, tiramisu cold foam and mocha powder. Monin's published iced version uses sweet cream and cookie garnish. Neither is the formula on this page. Those records show why one café's calorie total cannot describe every drink with this name; they do not establish current availability at your local store.

Tiramisu latte home recipe with 36 g espresso, 160 g whole milk, 15 ml tiramisu syrup and 1 g cocoa, followed by three mixing and finishing steps
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Generated guide to the hot recipe. Ingredient vessels are illustrative, not volume measures; weigh espresso, milk and cocoa and measure syrup in ml.

Tiramisu Latte Recipe

Makes one hot latte in about 5 minutes with espresso equipment ready. Use a 250 ml cup for pouring space; its capacity is not the exact finished yield.

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Ingredients

  • 18 g coffee, ground for espresso
  • 160 g cold whole milk
  • 15 ml Monin US Tiramisu Syrup
  • 1 g unsweetened natural cocoa powder

Have a scale, marked ml measure, small sieve and suitable milk pitcher ready. The cocoa portion is small: use a scale that can resolve it rather than assuming an unmeasured spoonful equals 1 g.

Method

  1. Measure 15 ml tiramisu syrup into a warmed 250 ml cup.
  2. Brew 18 g ground coffee to 36 g prepared espresso. Add it to the syrup and stir.
  3. Steam 160 g cold whole milk to about 60–65°C with fine, pourable foam.
  4. Swirl the pitcher and pour all the milk into the flavored espresso.
  5. Sift 1 g cocoa evenly over the foam and serve promptly.

The espresso method explains the extraction step. 18 g is dry coffee; 36 g is collected espresso, not another dose of grounds. Choose steaming equipment suitable for this small milk portion; the estimate counts all 160 g milk being served.

Keep the cocoa layer light and even. Sweetened drinking chocolate is a different ingredient, and a thick cocoa mound makes the first sip powdery. If you want chocolate throughout the milk rather than a dusting, a mocha recipe is the more useful starting point.

Iced Tiramisu Latte

Mix 15 ml tiramisu syrup into 36 g hot espresso and allow it to cool briefly. Put 120 g ice and 120 g cold whole milk in a 350 ml glass, add the flavored espresso and stir. Sift 1 g cocoa over the top and stir it in before drinking. No steaming is needed.

The iced version is about 130 kcal and 18.6 g total sugar, with the same coffee-and-cocoa reference caffeine as the hot recipe. Less milk leaves space for the ice; the glass size is not a measured liquid yield. For a simpler drink without dessert flavoring, see iced latte.

Do You Need Mascarpone, Eggs or Alcohol?

No mascarpone or egg is required for this recipe, and no rum or liqueur is added. The whole milk supplies the dairy texture. A mascarpone cream topping would be a separate preparation, adding dairy, fat and serving weight; it should not inherit these nutrition numbers.

Similarly, a rum-style flavor description does not mean this recipe asks you to pour rum into the coffee. If you need a product that meets a particular alcohol restriction, confirm the current syrup formulation with its manufacturer rather than relying on the flavor name. Check café ingredients separately, especially when the drink includes dessert cream or cookies.

This whole-milk latte contains milk. A plant-drink variation needs its own label calculation and suitable heating instructions; substituting milk does not verify the other ingredients automatically.

Adjust the Flavor Without Turning It Into a Mocha

For a less-sweet starting point, use 10 ml syrup and keep the other ingredients fixed. That version is about 135 kcal and 16.4 g total sugar. It also has less tiramisu flavor, so reducing syrup is not a way to preserve identical flavor with less sugar.

If the cocoa overwhelms the first sip, spread the measured dusting more evenly or stir it into the drink. If espresso tastes harsh before adding milk, adjust the extraction first. Extra syrup can hide bitterness without correcting it.

Whipped cream, biscuit crumbs and mascarpone are optional departures from this base, not missing required ingredients. For a coffee dessert that intentionally uses a separate creamy ingredient, affogato takes a different approach with gelato.

Calories, Sugar and Caffeine

One hot serving is about 155 kcal, 20.6 g total sugar and 80 mg reference caffeine from espresso and cocoa. The cocoa finish is included; cream, cookies and additional sauces are not.

Serving calculation and source assumptions

The Monin US Tiramisu label lists 100 kcal and 25 g sugar per 30 ml. A 15 ml portion contributes 50 kcal and 12.5 g sugar. USDA whole milk, NDB 01077, supplies 61 kcal and 5.05 g sugar per 100 g: 160 g contributes 97.6 kcal and 8.08 g sugar.

Prepared espresso, NDB 14210, contributes 3.24 kcal for 36 g. Unsweetened cocoa, NDB 19165, supplies 228 kcal and 1.75 g sugar per 100 g: our 1 g contributes 2.28 kcal and 0.0175 g sugar. The hot total is 153.12 kcal and 20.5975 g sugar, rounded to about 155 kcal and 20.6 g.

Using 120 g milk gives the iced version 128.72 kcal and 18.5775 g sugar. Reducing syrup to 10 ml in the hot recipe gives 136.45 kcal and 16.43 g sugar. Displayed calories are rounded to the nearest 5 kcal; total sugar includes milk sugar.

Caffeine uses generic records: 36 g espresso × 212 mg/100 g = 76.32 mg, plus 1 g cocoa × 230 mg/100 g = 2.3 mg. Their sum is 78.62 mg, rounded to about 80 mg. Monin's current caffeine FAQ does not list its Tiramisu Syrup among caffeine-containing products; no syrup caffeine is assigned here. This is a composition estimate, not a laboratory measurement of the finished drink. Different coffee, cocoa or product labels change the result.

Common Questions

Does a tiramisu latte contain coffee?
Yes, this recipe uses espresso. Tiramisu-flavored milk without espresso would be a different drink; cocoa can still contribute caffeine.
Can I make it without tiramisu syrup?
You can make a cocoa-dusted vanilla latte, but it will not reproduce the same dessert flavor. A mascarpone-based version needs a separate recipe rather than an equal-volume syrup swap.
Is tiramisu latte the same as mocha?
No. This version uses tiramisu syrup and a light cocoa finish. A mocha centers on chocolate mixed with coffee and milk; some café tiramisu lattes do use a mocha base.
Can I use decaf?
Yes. Use decaf espresso and replace the regular-espresso caffeine estimate. The cocoa still contributes some caffeine.
Is this a Starbucks copycat?
No. It is a defined home syrup recipe. The café example discussed above has a different sauce and foam composition.

Editor's Take

Sources and Further Reading

8 references

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