Starbucks unveils new light and indulgent Frappuccino flavors

Starbucks Philippines unveils two new Frappuccino flavors - the Açai Mixed Berry Yogurt Frappuccino blended beverage and the Granola Dark Mocha Frappuccino blended beverage.

Handcrafted using premium ingredients, the Açai Mixed Berry Yogurt Frappuccino blended beverage combines Açai berry-infused yogurt with bursting pearls that will delight you with the distinct and refreshing notes of mixed berry, finished with light and creamy milk foam. 

Meanwhile, the Granola Dark Mocha Frappuccino blended beverage is a marriage of Starbucks Coffee Frappuccino with rich, chocolate flavors and a tasty blend of hearty cereal. It is topped with creamy milk foam and then sprinkled with a generous topping of crunchy granola and chunks of mixed fruits.

For those who want their own coffee made at home or at the office, Starbucks also has new blends that deliver the flavors of the world in each cup. Starbucks Africa Kitamu gives a wonderful introduction to the bright and juicy flavors that define coffee from Africa. This blend is perfect whether served hot or over ice and is made by combining East African beans that are known for their refreshing citrus and floral flavors. Starbucks Reserve Guatemala Santa Isabel, on the other hand, is distinguished by fragrant aromas and pronounced sweetness with notes of tamarind, caramel, and chocolate. For those looking for coffee with sweet herbal spice notes, Starbucks Reserve Eastern D.R. Congo Lake Kivu is the one you’re looking for. Its orange acidity, also makes each cup more compelling.

To complement your favorite drinks, you may order Tuna Dill on Whole Wheat Bread made of hearty tuna flakes, mozzarella cheese and sliced hard-boiled eggs served on whole wheat bread. For a savory take on crepe, you’ll surely enjoy Bacon and Mushroom on Dutch Crepe—soft, chewy, and sweet Dutch crepe filled with honey cured bacon and sliced mushrooms.

These and more are now available in your friendly, neighborhood Starbucks stores starting July 25.

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