For me, one of the best ways to enjoy the summer is with a Starbucks Frappuccino in hand. Summer isn’t my favorite season so I’m always looking for ways and excuses to stay indoors where there’s airconditioning. But because I’m an active guy who moves around a lot, I need an ice-cold and delicious drink. This makes me a regular in Starbucks stores around Metro Manila.
This summer, my drink staples would be Starbucks’s newest offering: the Tea-ramisu and the Midnight Mocha Frappuccinos! I got to try the drinks before its April 11 launch and fell in love.
The Tea-ramisu Frappuccino is the beverage version of the famous dessert. It takes creamy cheesecake milk with thick Japanese matcha then tops it with whipped cream and green tea cookie crumble. This one is a light drink that’s perfect for especially sunny mornings. The cheesecake milk is a unique ingredient and blended beautifully with the Japanese matcha and cookie crumble. I think I prefer this drink over the Midnight Mocha Frappuccino.
This doesn’t mean that I didn’t like the Midnight Mocha Frappuccino. This drink is a combination of rich, bittersweet black cocoa powder, coffee and java chip, whipped cream filling and topping, then dusted with black cocoa powder. This is a much stronger beverage, one I would order when I need that extra punch to power on through the day.
Both are available in Tall (P165), Grande (P180), and Venti (P195) sizes.
Those who enjoy whole bean coffee will like the new addition to the Starbucks Single Origin series, the Colombia Huila (P445). It has milk chocolate sweetness with just a hint of apple. For easy to drink coffee, there’s the Starbucks VIA Iced Coffee (P195), which has citrus notes and a dash of cane sugar.
For something more refined, Starbucks Reserve is offering the Colombia Cauca (P595), from the small municipality of Inza in Colombia. Its rugged mountain highlands and isolated farm yields citrus and herbal coffee with a flavor of buttery bread. There’s also the Brazil Ip Estate (P595) from the Isidro Pereira estate. This one has red apple and hazelnut flavors, with a hint of chocolate.
For food, the latest additions are the Pistachio Dome and the Chocolate Babka. Like the new featured drinks, these dishes are a contrast between light and decadent. The Pistachio Dome (P175/slice and P1,575/whole) is a delicate vanilla and chocolate-layered cake with whipped cream and chopped pistachio nuts. There’s also a surprise center filled with creamy pistachio and white chocolate mousse. Meanwhile, the curiously-named Chocolate Babka (P105) is a pastry filled with Belgian chocolate. The Maple Pecan Danish (P65), a pastry stuffed with maple cream and drizzled with roasted pecan, is also returning.
There are also savory dishes, like the Spinach Mushroom Dutch Pancake (P175), a mix of creamy spinach and sauteed mushrooms in a paper-thin pancake; and the Classic Italian (P175), an indulgent pesto bread sandwich with sliced turkey ham, mortadella (a kind of luncheon meat), and mozzarella and parmesan cheese.
Ready-to-eat items are available, like the buttery La Mere Poulard Cookie (P65) and the Walkers Shortbread Cookie, which are made with just four natural ingredients: wheat flour, butter, sugar, and salt (P65).
Starbucks card collectors will like the new Frappuccino Cards, available in four designs for an activation amount of P1,000.
For Mother’s Day, Starbucks is also offering a Mom card with a greeting card, available for an activation amount of P500. This one will be available starting May 1, 2018.