Starbucks (Bugis Junction)

new drink for spring!! look at the cute cup🌸 i changed mine to soy milk. i liked the strawberry foam it was v fragrant🍓🍓 and for those who are afraid of pure matcha being too bitter🍵, the foam adds a bit of sweetness!

It had been quite a while since I swore by Starbucks’ sliced cakes, as most of recent creations were more misses than hits, or that they were just too dry, suggesting they were left in the fridge a tad too long.

However, what truly amazed me with their Lychee Rose Cake Popsicle (S$6.90) was that the cake was coated with white chocolate which retained the moisture of the cake within. No doubt the cake was still sweet on the whole, but it was still quite cool to eat such a big slice of cake pop and yet able to hold on to the ice cream stick from start to finish, as though I was really eating a popsicle.

One might have been looking forward to a more theatrical effect from the cakes at Starbucks, and their Chocolate Avalanche Mocha Cake (S$6.90) probably answered their prayers. Essentially, the cake was served with warm chocolate sauce poured into the plastic mould, and to enjoy the cake you could just lift the mould to allow the chocolate sauce to flush the exterior of the cake.

Conceptually, fun. But the chocolate sauce was just too sweet for the cake to be decadent. Maybe to the point of getting ready a venti-size lukewarm water to wash down that “gelak” feel.

Nowadays, Starbucks would offer more than just the regular selection of coffee, considering that in the recent years they incorporated more variations from the choice of milk to, now, the choice of coffee beans.

Lately, they rolled out the Blonde Espresso for their daily grind, in tandem with their regular coffee blend. Blonde Espresso essentially meant that the coffee beans were not as darkly-roasted, giving it a milder and subtly sweeter finish. And for those who liked their coffee sweet, they could really try the Blonde White Chocolate Mocha (S$8.00 for Venti size) to get added sweetness. When served iced, the beverage turned out to be like having some Ben & Jerry’s ice cream — smooth and sweet.

Since the drink would already be on the sweet side, I thought it would make sense to request for a low-fat milk option. Also, if the default 4 pumps of white chocolate syrup would sound outrageously sweet, you could always ask for less pumps for a sugar-tolerant cuppa.

For the many times I’ve visited Starbucks and ordered their drinks or cold brews, I’ve never tried this before.

The cold foam cold brew is for times when a regular cold brew just won’t cut it and you want to lux it up a bit more. A layer of light foam is topped on their cold brew coffee, and you’re given a special sipping lid so be prepared for a foam-stache. I wasn’t sure if the cold foam would actually make much of a difference to the drink, but surprisingly it did. The light and airy foam lent a very slight milkiness and sweetness to the cold brew, which mellowed out the black coffee. To me, it’s the perfect low sugar, low calorie alternative, for days when I don’t feel like drinking my coffee completely black or with too much milk.

This will probably be replacing my usual cold brew orders with coconut milk, as I found this a lot more enjoyable. Definitely give this a shot if you like Starbucks cold brews!

Starbucks’ giant chocolate chunks cookie 🍫 added my own strawberries 🍓

$3.90