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Christmas music and lights aren’t the only sign that the holidays are amidst us –the reoccurring Starbucks #RedCups have finally arrived.
As of Nov. 1, the two-toned, ombre-shaded red cup made its debut, officially announcing the holiday season.
Since 1997, a themed decorative cup has become traditional for Starbucks and this year, the #RedCups are the signifier. And with winter settling in you can add a little holiday cheer to your day with five seasonal flavors, in your choice of size. So, warm up with a latte or add some extra chill by ordering these flavors as a Frappuccino.
Caramel Brulee Latte
Caramel may be a year round favorite, but a caramel brulee latte is a rich taste that will one-up that typical caramel flavor. This latte is a blend of espresso and steamed milk, mixed with caramel brulee sauce and the addition of whipped cream and caramel brulee toppings.
What says “hello, holidays” more than a glass of eggnog? Well, how about an Eggnog Latte? Steamed eggnog and milk combined with espresso and topped off with ground nutmeg, makes for a welcoming holiday season.
It’s that time of the year again when the smell of gingerbread fills the air. Whether it’s candles, fragrances, ovens or your latte, this is one smell you can’t get away from until the New Year. Starbucks’ Gingerbread Latte is a blend of espresso, steamed milk and gingerbread flavor with whipped cream and ground nutmeg.
Chestnut Praline Latte
Chestnuts roasting on an open fire. Scratch that. Starbucks now has chestnuts roasting in your #RedCups. Made with flavors of caramelized chestnuts, steamed milk and espresso, this latte is topped off with whipped cream and spiced praline crumbles.
You can’t have a happy holiday without peppermint. And, Starbucks knows this is true. A combination of espresso, steamed milk and flavors of chocolate and peppermint with whipped cream and chocolate curls on top creates this happy holiday crave.
This drink is also available in skinny, made with nonfat milk, sugar-free peppermint syrup and a sugar-free mocha sauce.
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