We hope you’re as excited as we are to see what Starbucks has whipped out this time!
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As Malaysians where we live in a land that’s part sunny and part humid with occasional rainy days, hence, we miss out on the seasonal weather-experience. But that also means we get to bust out those shorts and sandals anytime as it’s summer all year long!
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Summer reminds us of the warm sunny atmosphere, light airy clothing, cheerful playlists and of course ice-cold drinks in our hands! And what better way to stay cool from the heat than a couple of Frappucinos? Better yet, Starbucks has just launched 3 new summer beverages to counter those oh-so-hot days.
https://www.facebook.com/StarbucksMalaysia/photos/p.10161733034075333/10161733034075333/?type=1&theater
The new Triple Mocha Frappucino is curated for chocolate lovers who want to indulge in this unforgiving weather. Featuring layers of whipped cream infused with a cold brew, topped on a decadent combination of dark caramel, white chocolate mocha as well as dark mocha, and to top it off – a swirl of mocha drizzle. Definitely provides the depth of flavor we crave for!
Want something rich and sweet? The Dark Caramel Coffee Frappucino will be your next go-to! Starting with a spoonful of dark caramel sandwiched in between every layer of cold brew infused whipped cream as the base of the drink, finished with a rich and creamy dark caramel sauce, ensuring each sip is as good as the last. Need we say more?
This one is for those who seek for something more tart and refreshing as the Mixed Berry Frappucino with Pomegranate Pearls features pearls bursting with real pomegranate juice as they pop in your mouth. Yes, you read that right! The beverage consists of mixed berry sauce blended with velvety milk for a smooth fruity flavor, completed with whipped cream because no drink is right without a topping. Certainly a party in your mouth every time you take a sip.
Take a well-deserved break with these new summertime favorites as they hit the stores starting 16thApril 2019 onwards.
Header image credit: Iloka Benneth