I’m sure all of us are lamenting Singapore’s hot weather and reaching for the AC remote more often than not nowadays, trying to beat the relentless heat. Don’t worry, cooling down in this weather will be made easy (and delicious) with Starbucks‘ newly launched summer-inspired blended beverages.
Beat this summer warmth with the introduction of these Pineapple Cold Brew and Choux Cream Frappuccino blended beverages that are creamy, tarty, and guaranteed to give you a mood boost.
Starbucks’ newest additions include a Strawberry Choux Cream Frappuccino (S$8.20), which is layered with custard-flavoured whipped cream, graham cracker crumble, and chunks of fresh strawberries.
For caffeine lovers, the Chocolate Choux Coffee Frappuccino (S$8.20), with its refreshing mocha sauce, aromatic espresso, and vanilla bean custard-flavoured whipped cream will be the top pick on your next Starbucks order, methinks.
Loyal fans of the Starbucks signature Cold Brew (S$5.80) would not want to miss out on the Golden Pineapple Cold Brew (S$7.20), which is topped with pineapple chunks for a refreshing midday treat.
And if you want to make the most of delivery fees, treat yourself to the selection of their new array of meatless options. This new launch includes a Curry Meatless Chicken Pie (S$6.90), made with Harvest Gourmet meatless chicken, alongside the IMPOSSIBLE plant-based beef options of Truffle Meatless Beef and Mushroom Puff (S$5.90), and Meatless Beef Avocado Omelette & Cheese Wrap ($6.90).
If you need a daily Starbucks coffee fix, this season’s whole bean options come in two delectable blends—Siren’s Blend, which boasts chocolatey goodness and hints of sweet citrus, as well as Papua New Guinea, which is packed with bright floral notes and herbal flavours.
This summer-inspired line definitely has something for everyone. Whether you’re a longtime fan of Starbucks who has never missed a new release, or simply searching for something tasty to beat the afternoon slump brought on by the combination of work-from-home and the warm weather.
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