Some creations by Starbucks that I have tried lately.
Siming T
Siming T

Since there was no way to travel overseas to appreciate the cherry blossom season, Starbucks made it right this time with their Sakura Blossom Strawberry Frappuccino (S$9.90 for Venti size). As much as the first impression was like having strawberry flavoured milk, I actually enjoyed the part-sour strawberry puree which gave the blended beverage a contrasting profile. And somehow, the drink was not as sweet as its colour, which made it resemble the cherry blossom: beautiful yet not overpowering.

As the first wave of promotional items of 2021, the Pistachio Pure Matcha Latte was a new beverage that added milk foam and pistachio-flavoured sauce for a nutty finish to the already-lovely drink. Though the pistachio sprinkles on the top was a little redundant (likely because pistachios were not that crunchy to begin with), I thought this Tall-sized drink at S$7.60 was a good choice for after-work enjoyment.

The new Starbucks outlet at VivoCity had not only presented some elements of the beach and the sea, but also introduced a series of freshly-baked pastries to go along with their beverages.

Their Chocolate Croissant (S$3.90) had a very flaky exterior with a soft and chewy texture inside, and it was definitely a treat and a different experience as compared to their usual foodstuff (that is, placed in the food display and reheated when ordered).

The first few days of the launch of the fresh bakes seemed to have attracted some curious palates, and I would think that with more options available in due course, there would definitely be more variety for my considerations other than the usual cheesecakes and muffins.

Finally, a new Christmas drink by Starbucks, and a good one as well!

The Jolly Baked Apple Frappuccino (S$9.90 for Venti-sized beverage) was the new addition to Starbucks’ classic Christmas beverages. What was awesome about this (especially the Frappuccino version) was that it came with the baked apple sauce that had lots of real apple bits inside. Although some extra stirring was necessary to mix the sauce well with the coffee, the sweetness of the baked apple sauce gave a nice festive feel, as though this was some sort of a Thanksgiving dessert drink.

The best part: if you are not in the mood for coffee, you could also order the caffeine-free variant. Just ask for Jolly Baked Apple Cream Frappuccino.

Autumn beverages had arrived at Starbucks and one of their newest items on the menu was the Pumpkin Spice Cream Cold Brew (S$7.80 for Grande size). The familiar sweetness from the pumpkin spice syrup was pretty distinct, and definitely added some contrast to the cold brew beneath, but the spice notes could have been more prominent in this case. Guess the natural bitterness from the coffee had overpowered the spice flavours somehow.

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Nowadays, Starbucks would offer more than just the regular selection of coffee, considering that in the recent years they incorporated more variations from the choice of milk to, now, the choice of coffee beans.

Lately, they rolled out the Blonde Espresso for their daily grind, in tandem with their regular coffee blend. Blonde Espresso essentially meant that the coffee beans were not as darkly-roasted, giving it a milder and subtly sweeter finish. And for those who liked their coffee sweet, they could really try the Blonde White Chocolate Mocha (S$8.00 for Venti size) to get added sweetness. When served iced, the beverage turned out to be like having some Ben & Jerry’s ice cream — smooth and sweet.

Since the drink would already be on the sweet side, I thought it would make sense to request for a low-fat milk option. Also, if the default 4 pumps of white chocolate syrup would sound outrageously sweet, you could always ask for less pumps for a sugar-tolerant cuppa.

The latest wave of new drinks from Starbucks seemed to be much inspired by some Japanese vibes. Of the three beverages, the Okinawa Brown Sugar Latte (S$7.60 for a Tall size) was the coffee based drink that added some Brown Sugar syrup and sauce in place of the regular sugar syrup.

The coffee tasted like it was only supplemented with a different type of syrup. On the whole, if the Okinawa Brown Sugar wasn’t something that you were paying much attention to, then this drink might not be that special to you.

This year’s Halloween theme from Starbucks featured two versions of a green tea and chocolate combinations, and that gave a fresh taste from the previous “bloody” or greyish outlook. For that, the Franken Green Frapp-boo-ccino (right) seemed more appealing than the Midnight Chocolate Frapp-boo-ccino (left), as the former was a green tea base with a chocolate whipped cream on top, and vice versa for the latter.

Of course, both drinks came with this white chocolate topper in the shape of a ghost. Be prepared to break open the cup cover to retrieve the choc if you would wish to eat it. Not only that, but the beverage had also reflected a lack of novelty, given that this was probably the third drink within the year that used green tea and chocolate as the main ingredient.

After trying this drink, I thought I could have gotten more satisfaction from a Green Tea Frappuccino with added Java Chip for a self-proclaimed better combo.

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.


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

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