When Starbucks releases a new line of drinks, it usually complements each other. Last June, it was the Banana Split Mocha Frappuccino and the Irish Cream Coffee Pudding Frappuccino. During the summer, it was the Pop’zel Coffee Frappuccino and the Roasted Marshmallow S’mores Frappuccino. There’s always a theme going on, so I was mildly surprised when their new beverages were complete opposites.
Just recently, Starbucks launched its line of two new beverages: the Açai Mixed Berry Yogurt Frappuccino and the Granola Dark Mocha Frappuccino. Both are equally good but it’s hard to compare since they’re so different.
The Açai Mixed Berry Yogurt Frappuccino is a refreshing drink with Açai berry-infused yogurt and notes of mixed berry, topped off with a light and creamy milk foam. I enjoyed this drink because it has a handful of pearls that literally burst in your mouth like fireworks. This is perfect for hot and sunny days.
Meanwhile, the Granola Dark Mocha Frappuccino is a more indulgent beverage, which infuses the Starbucks Coffee Frappuccino with chocolate flavors and a mix of cereal. It is draped with creamy milk foam, then sprinkled with crunchy granola and chunks of mixed fruits. It’s a heavier drink that I would enjoy late in the afternoon or early evening.
Starbucks also released a new line of coffee beans for those who want something more straightforward. Starbucks Africa Kitamu uses East African beans that have citrus and floral flavors. For something more flavorful and aromatic, the Starbucks Reserve Guatemala Santa Isabel has notes of tamarind, caramel, and chocolate. The Starbucks Reserve Eastern D.R. Congo Lake Kivu has sweeter and more herbal spice notes.
There are some additions to the menu as well to complement the new line of drinks. For savory snacks, there’s the Bacon and Mushroom on Dutch Crepe, a sweet Dutch crepe filled with honey cured bacon and sliced mushrooms. Those watching what they eat can opt for the Tuna Dill on Whole Wheat Bread, which has tuna flakes, mozzarella cheese, and sliced hard-boiled eggs served on whole wheat bread.
There are great breakfast options, too, like the Ham and Cheese Frittata, a combination of potatoes, eggs, ham, and cheese, or the Cheese Danish, a buttery and flaky pastry filled with creamy cheese.
For desserts, the Belgian Chocolate Chip Cake is returning, bringing with it layers of vanilla sponge cake with chocolate chips, milk chocolate ganache, and frosted Belgian milk chocolate with mini chocolate chip cookies on the sides. There’s also the Tiramisu, soaked in Starbucks Coffee and layered with filling made from mascarpone, egg yolks, and cream.
The new collection seems more suited for the summer, but it’s hot all year round so I don’t mind!