{"id":4975,"date":"2026-03-07T06:00:02","date_gmt":"2026-03-07T13:00:02","guid":{"rendered":"https:\/\/catbradley.io\/?p=4975"},"modified":"2026-03-07T06:00:02","modified_gmt":"2026-03-07T13:00:02","slug":"starbucks-japan-releases-a-new-cream-puff-frappuccino-for-a-limited-time","status":"publish","type":"post","link":"https:\/\/catbradley.io\/?p=4975","title":{"rendered":"Starbucks Japan releases a new Cream Puff Frappuccino for a limited time"},"content":{"rendered":"

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Exclusive drinks will make you feel like you\u2019re biting into a choux cream pastry<\/span>.<\/strong><\/span><\/p>\n

<\/span><\/p>\n

Starbucks is a leader in the world of dessert drinks, but its newest release looks set to raise the bar even further, with two drinks inspired by cream puffs, or \u201cshu cream\u201d (\u201cchoux creme\u201d) as they\u2019re known in Japanese.<\/strong><\/p>\n

Designed with the chain\u2019s springtime theme of \u201cSpring is the season for dreams to bloom<\/strong>\u201d in mind, these two beverages are said to make you feel like you\u2019re biting into a cream puff<\/strong>, which is a dream come true for pastry\u00a0lovers.<\/p>\n

While this is a Japan-first flavour, Starbucks says it was inspired by a beverage enjoyed every spring by its customers in Korea. The star of the Japan release is the Cream Puff Frappuccino<\/strong>, which combines vanilla-flavoured milk caramel sauce with a rich milk base and tops it all with a vanilla bean custard-flavoured whipped cream and crunchy choux pastry pieces. The mixture of custard and choux pastry is said to perfectly replicate the taste and texture of a cream puff, in a way that will \u201cmake your heart leap with the arrival of spring\u201d.<\/p>\n

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Joining the Frappuccino is the Cream Puff Latte<\/strong>, which combines espresso and milk with vanilla-flavoured milk caramel sauce, creating a sweet and aromatic cream puff experience. The gentle sweetness of custard is said to pair well with the bittersweetness of the espresso, while the crunch of the cream puff pastry pieces creates a pleasant balance, \u201clike a moment of warmth in the still-cold breeze\u201d.<\/p>\n

Starbucks wants its customers to enjoy a sense of their dreams expanding and soaring with every sip, and to help them with that, the chain is recommending several customisations.<\/p>\n

\u25bc The Cream Puff Frappuccino with chocolate chips and chocolate sauce<\/strong> is said to bring out a luxurious, dessert-like taste, similar to an eclair.<\/p>\n

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The Cream Puff Latte with a change to two shots of Blonde Espresso<\/strong> (only available at some stores) adds lightly roasted coffee to the mix for a more mellow cream puff taste with a heightened coffee kick.<\/p>\n

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The Change to Almond Milk<\/strong> is recommended for both drinks, with the fragrant nutty aroma of almonds adding a slightly luxurious feel to the beverage, creating a flavour that\u2019s reminiscent of a choux pastry topped with nuts.<\/p>\n

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While it\u2019s perfectly fine to pay for your drinks at the counter, the chain is encouraging people to use its online Mobile Order & Pay system to ease congestion at stores, offering a 100-yen off eTicket to new users and those who haven\u2019t used the service since December, which can be used on their next orders.<\/p>\n

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The eligible period for the campaign is 13 March to 20 April, which is also when the new drinks will be on the menu. The Cream Puff Frappuccino will be sold in a Tall size only, priced at 687 yen (US$4.36) for takeout or 700 yen for dine-in, while the Cream Puff Latte will be sold hot or cold, in a Tall size for 609 yen for takeout and 620 yen for dine-in.<\/p>\n

Source, images: Press release<\/em>
\n\u25cf Want to hear about SoraNews24\u2019s latest articles as soon as they\u2019re published? Follow us on Facebook<\/a> and Twitter<\/a>!<\/em><\/p>","protected":false},"excerpt":{"rendered":"

Exclusive drinks will make you feel like you\u2019re biting into a choux cream pastry. Starbucks is a leader in the world of dessert drinks, but its newest release looks set…<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"rop_custom_images_group":[],"rop_custom_messages_group":[],"rop_publish_now":"initial","rop_publish_now_accounts":[],"rop_publish_now_history":[],"rop_publish_now_status":"pending","footnotes":""},"categories":[1],"tags":[],"class_list":["post-4975","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-rss"],"_links":{"self":[{"href":"https:\/\/catbradley.io\/index.php?rest_route=\/wp\/v2\/posts\/4975","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/catbradley.io\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/catbradley.io\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/catbradley.io\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/catbradley.io\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=4975"}],"version-history":[{"count":0,"href":"https:\/\/catbradley.io\/index.php?rest_route=\/wp\/v2\/posts\/4975\/revisions"}],"wp:attachment":[{"href":"https:\/\/catbradley.io\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4975"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/catbradley.io\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4975"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/catbradley.io\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4975"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}