Starbucks new brewing in stores, Chocolate Hazelnut Macchiato, Burnt Caramel Macchiato and Caramel Macchiato Frappuccino! Hurry! Have a try..Yummy!
Did you Know:
Macchiato is an Italian word meaning “marked.” In this case, it refers to the espresso poured over the top, “marking” the steamed milk.
Freshly steamed milk with vanilla syrup, marked with espresso and finished with hazelnut drizzle.
Your first sip is a kiss of velvety foam with hints of toasty-sweet hazelnut. Drink deeper. You discover the mixture of steamed milk, luscious vanilla and rich, darkly roasted espresso within. Finally, the crescendo – a finale where all the flavors come together in a sweet and satisfying rush. The new Hazelnut Macchiato is espresso artistry you can taste.
Burnt Caramel Macchiato
The deliciously distinct burnt caramel syrup provides a mild sweetness that’s elevated by roasty notes. Combines with velvety steamed milk, espresso, and is topped off with a sweet & smoky burnt caramel drizzle results in a delightful beverage.
Taste the subtle sweetness from your very first mouthful. They add burnt caramel syrup to perfectly steamed milk and top it off with their signature espresso. Savor as the intense, roasty caramel notes envelope your taste buds, taking you to new depths of caramelly deliciousness. They present you, the new Burnt Caramel Macchiato.
Buttery caramel syrup meets coffee, milk and ice for a rendezvous in the blender. Then whipped cream and caramel sauce layer the love on top.
Ice, Milk, Coffee Frappuccino Syrup [Sugar, Water, Salt, Natural And Artificial Flavour, Xanthan Gum, Potassium Sorbate, Citric Acid, Caramel Color], Coffee, Whipped Cream [Cream (Cream, Milk, Mono And Diglycerides, Carrageenan), Vanilla Syrup (Sugar, Water, Natural Flavors, Potassium Sorbate, Citric Acid)], Caramel Syrup [Sugar, Water, Natural Flavor, Citric Acid, Potassium Sorbate, Caramel Color], Caramel Drizzle [Corn Syrup, High Fructose Corn Syrup, Sugar, Butter, Heavy Cream, Water, Nonfat Dry Milk, Natural Flavor, Salt, Distilled Monoglycerides, Soy Lecithin, Caramel Color].
To test the consistency of hot caramel, chefs dip their hand in ice water before giving it a pinch.