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Starbucks

Starbucks

Some creations by Starbucks that I have tried lately.
Siming T
Siming T
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Starbucks Singapore had rolled out their new range of Frappuccino blended beverages, and the highlight would probably be the Shiok-ah-ccino, which was also somehow launched in celebration of local heritage. Basically, it was a vanilla cream blended with chocolate chips and topped with whipped cream, waffle crisp and a white chocolate topper.

But I guess it turned out more of a flop than a star, for the beverage tasted just like a cheap Cookies and Cream drink. It probably would have scored a better feedback if they had considered other more nostalgic flavours like red bean, mint chocolate chip or Neapolitan. And guess they had never learnt from their previous beverages that chocolate toppers (and now a piece of waffle crisp too) were not a good addition to a drink that would usually be served with a lid.

Well, try again next year.

Drink it immediately so the layers (both colour and flavour) remain distinct.
#food #foodphotography #foodstagram #starbucks #starbuckssg #starbucksfrappuccino #frappuccino #burpple #burpplesg #foreverhungry

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The drink might not be in time for summer, but I was really elated that their bursting pearl Frappuccino beverage made its return at this time of the year, because the sourness of the pomegranate juice from the pearls was a very “shiok” sensation amidst all that blended ice.

Sadly, if only they could make it a yoghurt blend, the summer berry goodness would have stood out a lot more. Because the mixed berry concentrate was quite flat when teamed up with milk, it did not achieve that perfect “15-minute vacation” effect from the slogan.

Some hits, and some misses. All I would say was that I would not be inclined to ordering this drink, on account that they had a Yuzu Honey Jelly Yoghurt Frappuccino, which definitely fared much better than this.

The Starbucks here stood out in terms of their new creations that were exclusively available in this store, and one of their specials would be their Nitro Cold Brew Latte. Priced at S$7.60 for a Tall size beverage, one would get a very smooth version of the green tea latte, thanks to the nitrogen infusion into the shot of matcha. And of course, the drink should be finished fast so that it was drunk with most of the nitrogen still trapped within.

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Closer to the cherry blossom season, Starbucks’ new creations had certainly uplifted the atmosphere. Green tea powder was mixed and blended with milk, red beans and simple syrup, and then after that added with another scoop of red beans and a sprinkle of white and pink crispy rice flakes with cranberry bits. Sounded like a mouthful, but tasted a lot more sophisticated than the conventional green tea latte.

But if you would ask me, I would customize my drink with soy milk for an additional 70 cents. And with a Grande-sized drink at S$9.40 before any modification, this would be the best opportunity to use those Starbucks Rewards points to redeem this drink as complimentary.

Oh... that Sakura feel...

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In conjunction with the cherry blossom blooming season, Starbucks had once again tweaked their beverages with a flowery twist, so came the birth of a Sakura Rose Mocha Frappuccino (S$8.80 for Grande size). What was visually attractive was actually the flower-shaped white chocolate flowers, but that was also the flip-side of the drink because the flowers would neither dissolve nor fit into the plastic straw when sucked. In other words, unless you attempt to rescue the flowers in a bed of whipped cream, these decorations would just end up in the trash bin.

And I probably wouldn’t think that chocolate powder and rose syrup would make a great drink in a blended beverage.

The new season of Starbucks promotional items featured the play of flavoured cold foam to harmonise with their beverages.

One of the three drinks on the list was the Matcha Cold Foam Iced Americano, which essentially featured Matcha powder cold blended with full-bodied milk. I liked the drink with a sip cover, for the fact that every sip of the coffee would complement with some sweet Matcha foam that would coat the upper lip when I drank it. However, it definitely lacked the caffeine kick unlike the cold brew or iced espresso drink.

Similar to the Cold Foam Iced Espresso, I reckoned that the drink should be finished quickly, lest the cold foam would eventually dissolve into the drink itself, making this less of a novelty to be enjoyed.

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The Strawberry Cupcake Frappuccino was a blend of strawberry sauce, chocolate chips, ice, vanilla syrup and milk, topped with whipped cream and strawberry drizzle. This drink also happened to be the Valentine’s Day special, given its pinkish appearance.

But at S$7.90 for a Tall-size cup, the drink turned out to be a bit of a diluted strawberry milk alike taste, only to be saved a bit by the savoury bits of what reminded me as a cookie crumble texture, but that was about it. Given the same price, a Java Chip Frappuccino would have tasted way better.

This month’s special items revolved around some new Teavana series, and I could not help but talk about how disappointed I was with their Chestnut Black Tea Latte.

At first sip, the drink tasted like some roasted tea with a powdery texture. Personally, I would prefer it to be smoother, so Starbucks probably did not nail it with this creation. Chestnut flavours were too subtle to coexist with the bitterness of tea though, to the point I wondered if I could save a lot more money by ordering a cup of English Breakfast latte instead.

Festive moods were round the corner and Starbucks rolled out the second wave of Christmas beverages, one of which was the Green Tea Java Chip Frappuccino (S$8.50 for Grande).

It was nothing special actually, because all the ingredients came from the regular menu, with java chips added into Green Tea Frappuccino. The beverage looked plain when the red and green candy bits were omitted. The white chocolate penguin topper was fancy, but it did not make sense when the drink is covered up and the best way to eat it was to pick it up using fingers. Well, not very clever.

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With the sale of the very exclusive Hawaii Ka’u coffee in 5 Starbucks Reserve stores, I managed to get a taste of the Chemex brew at a bombastic price of S$19.00, making it one of the most expensive cup of coffee I had ever consumed to date.

This cup of black coffee was like no other brewed Starbucks Reserve beans that I had tried. At first encounter, the hot coffee was quite unfriendly to the taste buds, with a little unpleasant kind of metallic aftertaste amidst all that bitterness. Surprisingly, the coffee actually tasted better as it cooled down, and unlike most of the other Starbucks Reserve beans that I had tried before, the best part about the Hawaii Ka’u coffee was that it tasted great even at room temperature. But the best way to enjoy this beans without experiencing that initial “bad taste”, for me, was to request for the coffee serve iced or chilled, so that the taste notes of milk chocolate and almond would be more prominent.

But because this shipment of beans is so limited, I bet it would be off the menu in no time, despite the hefty price to pay.

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Starbucks paid tribute to Singapore’s birthday with this local exclusive beverage, with key ingredients such as brown sugar jelly, coconut rose sauce, all in the same cup to create what appeared to be a hybrid of Chendol and Bandung (rose syrup with milk). The drink was actually quite enjoyable, with sufficient texture and flavour that I really appreciated when I want a cream-based / caffeine-free drink.

However, what really stood out for me was not the special beverage, but the Shiok drink bag that imitated our familiar drink bag that often came with the coffee shop drinks. The bag was actually quite useful for future takeaway of drinks or other small accessories, but I just hope that it would not break open too easily.

First world problem: What to eat for the next meal?

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