Copycat Dutch Bros Golden Eagle Breve

Why You’ll Love This Recipe

• Silky, ultra-creamy breve body from real half-and-half, just like the coffee stand favorite.
• Balanced sweetness: warm vanilla plus buttery caramel without overpowering the espresso.
• Coffeehouse technique explained simply—no barista badge required.
• Easy to customize hot or iced, and simple pantry syrups keep it weeknight-friendly.

Grocery List

• Produce: None
• Dairy: Half-and-half; whipped cream (aerosol or homemade)
• Pantry: Espresso beans; vanilla syrup; caramel syrup; thick caramel sauce

Full Ingredients

For One Hot Golden Eagle Breve

• 2 shots freshly pulled espresso (2 fl oz / 60 ml)
• Half-and-half: 8 fl oz (240 ml), cold
• Vanilla syrup: 2 tablespoons (30 ml)
• Caramel syrup: 1 tablespoon (15 ml)
• Thick caramel sauce: 1 tablespoon (15 ml) for the cup ribbon + 1 teaspoon (5 ml) for topping
• Whipped cream: 1/2 cup (about 120 ml), lightly sweetened
• Optional: tiny pinch fine sea salt to accent the caramel

Optional For Iced Version

• Ice: 1 heaping cup (about 200 g)
• Cold half-and-half: 6–8 fl oz (180–240 ml), to taste

Equipment

• Espresso machine or moka pot (or strong brewed espresso-style coffee)
• Steam wand, milk frother, or small saucepan and thermometer
• 12-oz heatproof mug or glass
• Milk thermometer (helpful): target 145–150°F (63–66°C)
• Spoon and measuring spoons

Step-by-Step Instructions

Step 1: Warm and ribbon your mug

Preheat a 12-oz mug with hot water for 30 seconds, then discard the water. Spoon 1 tablespoon thick caramel sauce into the warm mug and use the spoon to swipe it around the inside, creating a visible caramel ribbon on the walls and a little puddle at the bottom. This gives you that signature caramel streak with every sip.

Step 2: Pull a rich double espresso

Grind fresh espresso beans and pull 2 shots (about 2 fl oz/60 ml total). Ideal metrics: 18 g coffee in, 36 g out in 25–30 seconds, with brew water near 200°F/93°C. No espresso machine? Use a moka pot and brew a concentrated 2 fl oz pour. Keep the shots hot while you work.

Step 3: Steam the half-and-half to silky microfoam

Pour 8 fl oz (240 ml) cold half-and-half into a pitcher. Purge the steam wand, then stretch the milk for 4–6 seconds (gentle paper-tear sound), keeping the tip just below the surface. Submerge and whirlpool until 145–150°F (63–66°C). Tap and swirl to polish into glossy, fine microfoam. If using a handheld frother, heat half-and-half to 145°F first, then froth briefly until velvety—not frothy.

Step 4: Sweeten the espresso

Stir 2 tablespoons vanilla syrup and 1 tablespoon caramel syrup into the hot espresso until fully dissolved. Add a tiny pinch of sea salt if you like to enhance the caramel notes.

Step 5: Build the breve

Pour the steamed half-and-half into the mug, holding back most of the foam with a spoon. Aim to fill to about 1 inch below the rim. Swirl the mug gently to mingle the caramel ribbon with the drink, then spoon on a soft 1/2-inch cap of foam.

Step 6: Finish with a soft cap and caramel ribbon

Mound on 1/2 cup whipped cream so it sits like a pillowy cap. Drizzle 1 teaspoon caramel sauce over the top in a delicate zigzag or spiral ribbon. Serve immediately while hot and silky.

Pro Tips

• Temperature sweet spot: 145–150°F (63–66°C) keeps the half-and-half luxuriously sweet without scalding or thinning.
• Glossy microfoam matters: aim for paint-like, tiny bubbles; big bubbles mean airy foam instead of a silky breve texture.
• Weight your espresso: a 1:2 brew ratio (18 g in, 36 g out) delivers balanced body and sweetness.
• Sauce vs. syrup: use thick caramel sauce for the ribbon and drizzle; use caramel and vanilla syrups to sweeten evenly.
• Too sweet? Reduce vanilla to 1 tablespoon or split the difference with 1.5 tablespoons vanilla and 1/2 tablespoon caramel syrup.

Variations

• Iced Golden Eagle Breve: Ribbon a clear 16-oz glass with 1 tablespoon caramel sauce. Add 1 cup ice, pull 2 hot shots over the ice, stir in 2 tbsp vanilla syrup + 1 tbsp caramel syrup, top with 6–8 oz cold half-and-half. Finish with whipped cream and a caramel drizzle.
• Blended Version: In a blender, combine 1 cup ice, 2 cooled espresso shots (or 3 fl oz cold brew concentrate), 1/2 cup half-and-half, 2 tbsp vanilla syrup, and 1 tbsp caramel syrup. Blend until smooth, ribbon the glass with caramel sauce, pour, and top with whipped cream and caramel.
• Lighter Twist (not a true breve): Froth 8 oz whole milk or barista-style oat milk to 140°F, and use sugar-free vanilla and caramel syrups. Expect a less decadent but still tasty cup.

Storage & Make-Ahead

This drink is best made and enjoyed immediately. You can, however, pre-measure the syrups in the mug and ribbon the cup up to 30 minutes in advance. If serving several drinks, pull espresso shots last and steam half-and-half just before serving to preserve the silky texture. Keep whipped cream chilled; homemade whipped cream can be made up to 24 hours ahead.

Nutrition (per serving)

Approximate for one 12-oz drink: 580 calories; 32 g fat; 66 g carbohydrates (about 55 g sugars); 7 g protein; 150 mg caffeine. Values will vary based on brand of syrups, caramel sauce, and whipped cream.