When the espresso broke through the clouds like a ray of sunshine, it packed a wallop because of the bold contrast to the fluffy light sweetness.Īs for the Cinnamon Cloud, I didn’t pick up on any cinnamon or lemon at all. Watch out for the cloud ‘stache though! Your first sip will be all foam, but the espresso catches up on the 2nd or 3rd sip depending on the size of your gulps. ![]() I liken it to eating a delicious, guilt-free lite whipped cream. In addition to being less sweet, the cloud foam added a luxe aspect to the drink like the cold brew whipped cream did for the Ultra. Typically, Tall beverages have at least 2-3 pumps of syrup (Cinnamon Dolce Latte: 3, Vanilla Latte: 2). I noticed when ordering on the app that the Tall came with one pump of syrup. Like the Ultra, it was less sweet than other caramel drinks. ![]() The Caramel Cloud had everything I enjoyed about the indulgent Ultra Caramel Frappuccino but with almost half the calories and sugar. They were way too easy to drink because I’m basically paying almost $5 for 1/2 cup of foam and an espresso shot, but I enjoyed it. The crosshatching of the caramel drizzle on both is apparently a key Starbucks touch, but that’s not something I think of when thinking of when ordering caramel-topped drinks from here. ![]() The latter seems to be more faithful to the Spanish’s meringue milk as it includes cinnamon and lemon. There are two new flavors: the Caramel Cloud (whipped cloud cold foam, vanilla syrup, espresso, caramel drizzle) and the Cinnamon Cloud (whipped cloud cold foam, cinnamon lemon syrup, espresso, caramel drizzle, a dusting of cinnamon). In my mind, they just added egg whites to their existing cold foam offering, but maybe I’m oversimplifying it. To achieve the frothy Instagram-worthy clouds, Starbucks’ R&D created a new “cloud powder” out of egg whites. Starbucks’ new Cloud Macchiato is a new fancy take on an O.G., the macchiato, inspired by a classic Spanish summer drink (leche merengada or meringue milk).
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