Cupcake, anyone? Sweets rule in Starbucks’ 6 new Frappuccino flavors
It’s been 20 years since Starbucks introduced the world to the Frappuccino, its ice-blended coffee, milk and ice drink. A gazillion syrup pumps later, the Seattle-based coffee giant is celebrating the frappe by releasing six new customer-inspired flavors.
So what do the legions of Frappuccino lovers want to see in their drinks? Pastries, cake and more caramel. Apparently, everyone has a serious sweet tooth.
There’s a new Cotton Candy flavor, made with a mix of vanilla bean and raspberry syrup, milk, ice and whipped cream on top; a cinnamon roll variety with cinnamon dulce syrup, white chocolate mocha sauce, vanilla bean sauce, coffee, milk, ice, whipped cream and cinnamon dulce topping; and the Caramel Cocoa Cluster Frappuccino is made with a blend of toffee nut syrup, coffee, milk and ice topped with dark caramel sauce, whipped cream and a drizzle of mocha sauce.
And remember those pastry/cake-inspired flavors we told you about? Unfortunately they don’t include any actual baked goods. There’s a lot of whipped cream, though.
The Cupcake Frappuccino is made with a mixture of vanilla bean and hazelnut syrup, milk, ice and whipped cream; the Lemon Bar is made with lemonade syrup and vanilla syrup, milk, ice, whipped cream and a sprinkle of caramel sugar; and the Red Velvet Cake, is made with a blend of mocha, raspberry and vanilla syrup, Frappuccino chips, milk, ice and whipped cream.
The new Frappuccinos are available at participating Starbucks locations beginning Monday.
I drink green tea. Follow me on Twitter @Jenn_Harris_
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