Autumn Salted Caramel indulgence from Starbucks
Cooler days bring the soothing warmth of indulgent steaming hot drinks, and it doesn’t get better than the comforting beverages released by Starbucks just in time for Autumn.
The indulgently delicious Salted Caramel Latte is crafted from salted caramel-infused milk and espresso shots, making it the perfect sweet treat for every morning and afternoon occasion. And if you’re one of those people whose winter blues are instantly cured with a mug of steaming hot chocolate, your wintery worries are over. The brand-new release of Starbucks’ Salted Caramel Hot Chocolate is a decadent blend of salted caramel-infused milk and Mocha sauce, topped with whipped cream and caramel drizzle.
Another hot favourite on the menu for Autumn is the Blonde Vanilla Latte, a traditional latte made with smooth and mellow Blonde Espresso Roast and sweetened with vanilla syrup. And for the discerning coffee connoisseur, the Reserve Vanilla Bean Latte brings together the rare, extraordinary espresso that is the hallmark of Starbucks Reserve, with steamed whole milk and Reserve vanilla bean syrup.
No indulgent occasion is complete without a tasty treat to accompany your beverage of choice. Starbucks has two brand new menu items that will hit your sweet spot – the light caramel sponge with salted caramel ganache Caramel and the decadently chocolately Raspberry and Chocolate vegan-friendly mini cakes.
Join the warm, delicious conversation on social media by sharing your Autumn Starbucks experience using the hashtag #AutumnAtStarbucks on Facebook @StarbucksSA and Instagram @Starbucks_SA.
Did you know?
- Starbucks released their Blonde Roast in 2012, to meet the needs of the 54 million coffee drinkers in the U.S. who said they prefer a lighter roast coffee.
- In January 2020, Starbucks announced its ambition to become resource positive, aspiring to give more than it takes from the planet. Its preliminary targets are a 50% reduction in carbon emissions, 50% reduction in water used in direct operations and coffee production through conservation or replenishment, and a 50% reduction in waste sent to landfills.
