With summer in full swing, Starbucks is expanding its cold drinks menu at participating locations across the United States and Canada.
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Inspired by the medley of summer fresh fruit flavors, Starbucks new Teavana Shaken Berry Sangria Herbal Tea 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. From there, the tea is hand-shaken with apple juice, berries, orange slices and ice for a vibrant tea with a sweet and tart finish.
The new Iced Coconut Milk Mocha Macchiato is made with espresso shots poured over chilled coconut milk and combined with a hint of white chocolate mocha sauce. The drink is finished with caramel sauce in a double crosshatch pattern and a swirl of mocha sauce to create five layers of espresso sweetness. Iced Coconut Milk Mocha Macchiato is first Starbucks iced beverage that features coconut milk.
The new Affogato-style Frappuccino draws inspiration from the classic Italian dessert. The blended beverage is made by pouring 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.
Additionally, in the sweet treat department, Starbucks is offering Megpies all-natural artisan tarts. Megpies are available at participating Starbucks stores in two flavors – Strawberry and Cinnamon Sugar.
Images – Starbucks