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Dutch Bros Golden Eagle

This copycat recipe brings the coffee shop magic straight to your kitchen without the drive-thru line or the premium price tag. The Golden Eagle combines rich espresso with smooth white chocolate and caramel notes, creating a drink that feels indulgent but tastes refreshingly balanced.
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Prep Time 2 minutes
Cook Time 3 minutes
Total Time 5 minutes
Servings: 1 drink
Course: Drinks and Beverages
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 shots of espresso about 2 ounces, or 1/2 cup strong brewed coffee
  • 1 ounce white chocolate finely chopped or chocolate chips
  • 1/2 ounce caramel sauce store-bought or homemade
  • 8-10 ounces steamed milk or your preferred milk alternative
  • 1/4 ounce milk froth about 2 tablespoons
  • Pinch of sea salt optional, to balance sweetness

Equipment

  • Espresso machine or strong brewed coffee maker
  • 12-16 ounce cup or mug
  • Milk frother or whisk
  • Small saucepan or microwave-safe bowl
  • Spoon for stirring
  • Thermometer (optional but helpful)

Method
 

  1. Pour your espresso shots directly into your chosen cup right away to keep the espresso hot and ready for the next steps. This ensures the white chocolate will melt properly when the hot espresso makes contact with it.
  2. Finely chop 1 ounce of white chocolate into small, even pieces so it melts quickly and uniformly. If you use chocolate chips, they melt faster, so watch carefully to avoid overheating.
  3. Drop the chopped white chocolate directly into your hot espresso and let it sit for 15 seconds without stirring. The residual heat from the espresso will begin melting the chocolate, creating a silky texture.
  4. Stir gently but thoroughly until all white chocolate dissolves and the mixture turns a light brown color. This should take about 30 seconds of steady stirring to ensure no chunks remain at the bottom.
  5. Pour 1/2 ounce of caramel sauce into the espresso and white chocolate mixture, stirring to combine evenly. Stir from the bottom of the cup to distribute the caramel throughout rather than leaving it pooled at the bottom.
  6. Pour 8 to 10 ounces of milk into a separate pitcher and steam it using your milk frother or steam wand, heating to about 150 to 155 degrees Fahrenheit. If you don't have a frother, heat the milk gently on the stovetop and whisk vigorously for a minute to create light foam.
  7. Slowly pour the steamed milk into the espresso mixture, holding back the microfoam with a spoon to let the liquid milk flow first. Pour until the cup is nearly full, leaving room for about 1/4 inch of foam at the top.
  8. Spoon the reserved microfoam onto the top of your drink for that authentic coffee shop appearance and silky mouthfeel. Add a tiny pinch of sea salt on top if desired, and serve immediately while the drink is still hot.

Notes

Melt your white chocolate in the espresso quickly by using the hottest espresso possible and chopping it into pieces no larger than a pea, which cuts melting time in half. Use fresh espresso beans and pull your shots immediately before making the drink. Steam your milk to exactly 150-155 degrees for the smoothest microfoam.