Giant coffeehouse chain Starbucks makes a case for indulgent drinks as it launches four new items for a limited time starting July 23.
A coffee-forward beverage, the Double Ristretto Blended Cream is made with two ristretto (restricted in Italian) espresso shots poured over a rich and creamy ice blend which results in a smooth, strong Coffee Frappuccino.
Matcha lovers, meanwhile, are treated to White Chocolate Matcha Cream, crafted with the same smooth and creamy ice blend but with an aromatic dusting of pure matcha powder.
For those looking for a bold taste yet sweet beverage, Starbucks introduces the White Mocha Coffee Sphere Frappuccino blended with sweet and creamy white chocolate sauce. In between, its layers are spheres bursting with intense and bold flavors of Starbucks Brazilian Coffee, and on top, the drink is finished with a dollop of its signature whipped cream.
Its new zesty and fruity tea drink, on the other hand, captures the flavors of summer. The Frozen Mango Hibiscus Tea with Pomegranate Pearls combines refreshing mango puree, citrus mint green tea, and a splash of hibiscus tea creating a beautiful marble-like cascade. With each sip, customers enjoy an extra zing with its jewel-like pearls that burst with pomegranate juice.
Matching the brightly-hued Frozen Mango Hibiscus Tea are the new Colored Reusable Cold Cups. The Philippine-exclusive cups are available in pastel pink, purple, blue, and orange with its own Starbucks green straw for only P100.
Further, Starbucks also launches the Frui-Tea Cold Cup Card with colorful illustrations of different fruits in the form of a Starbucks cup. It will be available for an initial activation amount of P1,000 per card.
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