I was shocked, appalled even, to hear that Starbucks removed cappuccinos from the menus of many stores. How could they? I need that espresso cappuccino in the morning with all its foamy steamed milky goodness.
CEO Howard Schultz added the drink to the menu in 1986. When made in the Italian style (as if there’s any other way to make a cappuccino), cappuccino is far more coffee-forward than a latte, which is more milk-centric. The problem? When the milk is not adequately foamed–something baristas worldwide screw up–a cappuccino and a latte look identical. No buono.
So, with a heavy heart, I report that the cappuccino is disappearing from menus (though not entirely!). But, that said, new drinks are rolling out. Whether or not they’re here to stay is another story entirely.
Celebrating 20 years of sweet, frothy fame, the Starbucks Frappuccino is debuting in new flavors nationwide, starting Monday. The six new flavors, four of which are crème-based without any coffee at all (my mind is boggled by this), include:
1. Cinnamon Roll: cinnamon dolce syrup, vanilla bean, white chocolate mocha sauce, coffee, cinnamon dolce topping
2. Caramel Cocoa Cluster: coffee, toffee nut syrup, mocha sauce, dark caramel sauce
3. Cupcake: hazelnut syrup and vanilla bean
4. Cotton Candy (WTF): raspberry syrup and vanilla bean
5. Red Velvet Cake: raspberry syrup, mocha sauce, vanilla syrup and Frappuccino chips
6. Lemon Bar: lemonade, vanilla syrup, caramel sugar sprinkle
Anyone else saddened/utterly surprised by the loss of the cappuccino in some of their locations?
Steph is a native New Yorker with a love of culture, creativity, and communications. She’s a foodie, nutrition junkie, yogi, wine-lover, bookworm, world traveler, style-addict, and people person. She also runs her event planning company, Orchard + Broome.