It is a love affair with Starbucks that raises from eyebrows but who gives a hoot. Others go for the lattes as they chill on the sofas; some get a kick from collecting the destination mugs or tumblers which I completely understand. I did get myself a tumbler from a Starbucks outlet in Ubud, Bali and a decorative mug from Disneyland, Anaheim. An old university friend gifted me with a San Francisco mug. Right now, I am on a frappuccino trip. This month I trooped down to my favorite Starbucks outlet at Tomas Morato in the Philippines where the baristas are warm and get my name right all the time. Moreover, they engage in friendly banter about almost anything under the sun. My last conversation was about my tattoo on my inner forearm that he found cool.
There are two new frappuccino flavors to add a zing to that hanging out-at-Starbucks routine. First is the Banana Split and the second is the Irish Cream Coffee Pudding. The former is a reworking of the all-time ice cream dessert favorite, the banana split. As you sip through the frap, it is a smooth sensation that starts from the bottom of which is strawberry whipped cream followed by the mocha frap – caffeinated or not, your choice – whipped cream drizzled with chocolate sauce and banana syrup. The crumbled waffle gets caught up in the swirl through the straw. The Irish Cream Coffee Pudding, on the other hand, is something new on my palate particularly the coffee pudding that was velvety with every sip. Like its sister-frap, it is available in regular or decaffeinated. But unlike its sister-frap, the ground coffee is sprinkled on the whipped cream for that wee-bit of caffeine kick.
Crank up the sugar rush with the new chocolate marshmallow cake – with a caramel middle – and your Starbucks routine is complete.