Five Vegan Starbucks Drinks for Summer and How to "Veganize" the Rest

It's hot. Bloody hot. And if you don't get your daily fix in the form of an ice-cold, caffeinated beverage, it's likely you'll be throwing more shade than a pop-up tent at the beach.

As a vegan, however, there aren't nearly as many options as there are for everyone else; it's iced black coffee or nothing. Luckily, Starbucks' plethora of drinkables makes life a little easier on the animal-product-free among us.

See also: Oprah Gets Her Own Tea: Available at Starbucks and Teavana Locations (Video)

Iced Soy Mocha

There's no better combo than chocolate and coffee for that sweet, sweet sugar/caffeine buzz to get you jazzed up for summer adventures. Surprisingly, their mocha sauce is vegan (and comes in a sugar-free version, too, if you really want to go nuts).

Soy Hazelnut Frappuccino

Yes, frappuccino mix is vegan. Score! Sadly, the light mix isn't, so definitely avoid that. But who wants "light", anyway? (Diets are for quitters.)

Iced Soy Passion Tea Latte

Straight from the secret menu, this is basically just an iced passion tea made better with soy milk. Easy peasy. You can ask for a pump or two of vanilla syrup if you need some extra sweetness in your life.

Soy Green Tea Frappuccino

Green tea is involved, so you can at least pretend it's healthy. Either way, it's delicious, refreshing and has a lovely minty hue about it.

Iced Soy Caramel Snickerdoodle Macchiato

Also a secret menu gem, this sweet treat is like a liquid cookie in a cup. As with anything off the secret menu, you have to give the barista the recipe, which is as follows: order an Iced Soy Caramel Macchiato (upside down), and add vanilla syrup and cinnamon dolce syrup (1 pump each for tall, 1.5 each for grande, 2 each for venti).

As far as veganizing the rest of the Starbucks drink menu, basically, avoid whipped cream, java chip anything, protein powder and caramel drizzle -- and all the pastries of course. If you're not sure what's in something, ask your friendly neighborhood barista (because as we well know, animal products tend to lurk in unexpected places).

Otherwise, enjoy your seasonal beverages and stay cool, y'all.

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Hannah Sentenac covers veg food, drink, pop culture, travel, and animal advocacy issues. In addition to the Miami New Times, she's written for Live Happy magazine, Paste magazine, Thive magazine, and Hannah is also editor-in-chief of
Contact: Hannah Sentenac