Everyday Meals

I Tried the New Starbucks “Secret Drink” for Fall — the Jack Skellington Frappuccino

ICYMI, I recently tried the Starbucks Pumpkin Cream Cold Brew to start the fall season off right (take that PSL!), but there’s a new Frappuccino that’s fighting for a chance in the spotlight. This is a “top secret” drink (i.e. a Starbucks fan made this up), so it’s not on the main menu like the other two are. The drink is called “The Jack Skellington Frappuccino,” and while we don’t know for sure if it’ll become the official Halloween special at Starbucks this year, I think it could be a contender.Why? Because it was DELICIOUS. And I don’t like fraps or sweet coffee drinks — and this was SO SO SO GOOD. 

How to Order the Jack Skellington Frappuccino

You’d need to order it by customizing a drink, as the barista won’t know how to make it quite yet. It’s simple though: a pumpkin spice Frappuccino with chai syrup and a shot of espresso topped with whipped cream and java chips, along with some tasty mocha drizzle down the sides and at the bottom of the cup. (Extra java chip optional, but I say GO FOR IT.) The java chips were probably my favorite part. 

How Does It Taste?

As far as taste, it’s just like the pumpkin spice Frappuccino, so if you love pumpkin spice and want a new cold drink to enjoy, that’s already a plus. And the chai syrup complements the pumpkin notes, making it the perfect fall sip. 

Then the mocha drizzle and java chips, along with another shot of espresso (hello glorious caffeine), give it that deep, coffee like flavor to tame down the sweetness a bit. I actually didn’t find this drink to be too sweet — definitely not as sweet as the “IT” Frappuccino or PSL but also perhaps a little sweeter than the Pumpkin Cream Cold Brew. 

Would I drink it every day? No, as there’s lots of sugar in it. However, an every now and then treat for sure. I believe in this Frappuccino — it will catch on and be popular this season. My barista even told me someone came in to order it yesterday! So, it’s starting, guys. 

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