The new crunchy caramel variation starts with a few squirts of coffee, which are then followed by ice, milk, and dark caramel syrup—a new ingredient Starbucks created specially for the CRCF.
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As the humidity begins to rise, the frozen not-quite-milkshake-not-quite-iced-coffee concoctions from Starbucks get a little more appealing, and they have two new offerings as of yesterday: the Mocha Cookie Crumble Frappuccino and the Chocolate Cookie Crumble Crème Frappuccino.
Photo from Gourmet.com Probably not, Matthew Amster-Burton at Gourmet.com concludes. After noticing the country's penchant for sweetened iced coffee and blended fruit shakes, he had wondered if the Vietnamese weren't the first to make the Frappuccino. His theory is soon disproved—since blenders have only recently become available to the masses in Vietnam, he learns, they couldn't have invented the blended coffee drink. Still, it seems like he's onto something: after sending his own Vietnamese iced coffee for a whirl in the blender, he's plenty happy with his own Vietnamese-style Frappuccino. Even if it's not quite traditional....