Starting customers can enjoy the new sweetly tart Teavana® Shaken Berry Sangria Herbal Tea or the new Iced Coconut Milk Mocha Macchiato, the company’s first iced beverage that features coconut milk. Affogato-style Frappuccino® blended beverage is also joining Starbucks summer menu, along with Megpies artisan tarts.
New Teavana Shaken Berry Sangria Herbal Tea was inspired by the medley of fruit flavors that are often at their peak ripeness and juiciness during the summer. The beverage starts with freshly-brewed Teavana® Iced Passion Tango™ Tea, a blend of hibiscus, lemongrass and apple flavors, and a sangria syrup with four juice concentrates – peach, elderberry, blood orange, and raspberry. The tea is hand-shaken with apple juice, berries, orange slices and ice for a refreshingly vibrant tea with a sweet and tart finish.
Iced Coconut Milk Mocha Macchiato features espresso shots poured over chilled coconut milk and combined with a hint of white chocolate mocha sauce. The beverage is finished with caramel sauce in a double crosshatch pattern and a swirl of mocha sauce to create five layers of espresso sweetness.
Inspired by the classic Italian dessert, Starbucks Affogato-style Frappuccino blended beverage in available stores this summer. For the beverage, a barista pours a shot of espresso over a finished Starbucks Frappuccino; the hot espresso mingles with the icy Frappuccino to create creamy pockets of coffee. Three Frappuccino blended beverages are featured Affogato-style: Vanilla Bean, Caramel and Mocha, although any Frappuccino can be ordered Affogato-style with a shot of espresso poured on top.
For a sweet afternoon treat, customers can try Megpies all-natural artisan tarts. It started with an idea from the Megpies owner Meghan Ritchie, who crafted these tiny pockets in her kitchen and sold them on her Brooklyn stoop to passersby. Available in participating Starbucks stores in two flavors – Strawberry and Cinnamon Sugar.
Starbucks Summer Menu
Summer is in full swing at Starbucks with new beverages and treats
August 9, 2016