Industry News | May 3, 2016

Starbucks Skips the Ice Cream, Heads Right to Waffle Cone

image used with permission.

Summertime memories are often tied to our senses. Starbucks new Caramel Waffle Cone Frappuccino blended beverage evokes the smell of freshly made waffle cones wafting from the neighborhood ice cream parlor. The beverage is available in Starbucks stores in the U.S. and Canada starting May 3 and throughout the summer while supplies last.

Maretta Delacruz of the Starbucks beverage development team described how they brought this year’s new Caramel Waffle Cone Frappuccino to life.

“When you think of waffle cones in an ice cream shop, it’s that aroma of the caramelized brown sugar and butter that draw you in,” Delacruz says. “We used these aromas as our inspiration to capture the flavor of the new Caramel Waffle Cone Frappuccino.”

Caramel Waffle Cone Frappuccino is made with waffle cone syrup and dark caramel sauce blended with coffee, milk, and ice. The beverage is topped with whipped cream, waffle cone pieces, and more dark caramel sauce.

“Summer is a time when families and friends come together,” Delacruz says. “We wanted to celebrate those shared moments that are tied to the season.”

The S’mores Frappuccino blended beverage is also available now through the end of summer in participating Starbucks stores in the U.S. and Canada. S’mores Frappuccino is made with marshmallow-infused whipped cream and milk chocolate sauce along with a blend of coffee, milk, and ice. It is finished off with marshmallow-infused whipped cream and a graham cracker crumble.

Starbucks Frappuccino Happy Hour returns now through May 15. Customers in the U.S. and Canada can enjoy half-priced Frappuccino blended beverages—any flavor and any size—from 3 to 5 p.m. local time at participating Starbucks stores.

Starbucks Rewards members can enjoy an extended Frappuccino Happy Hour until 6 p.m. when paying with a registered Starbucks Card or Starbucks app at participating stores.

News and information presented in this release has not been corroborated by QSR, Food News Media, or Journalistic, Inc.

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