The Strawberry Honey Blossom Cream Frappuccino, part of Starbucks’ Spring 2018 line of limited edition drinks was only available in two countries at first. It debuted last February 27 in Thailand and Hong Kong, then made its way to Singapore and is now in the Philippines for a limited time.
On March 20, Starbucks Philippines released this much-awaited pink drink of the season.
IMAGE Starbucks Singapore
What’s inside the Starbucks Strawberry Honey Blossom Cream Frappuccino?
Starbucks Singapore describes the Strawberry Honey Blossom Cream drink as “Strawberries and milk blended together with ice before being layered onto fluffy honey-flavored whipped cream. More honey-flavored whipped cream tops off the drink, along with a sprinkle of freeze-dried strawberries and crunchy pink rice puff.”
The drink has a pastel pink hue that will instantly remind you of those famous cherry blossoms in Japan. Instead of having three distinct layers, the Strawberry Blossom Cream Frappuccino is seen with swirls of pink and white all around the cup. It looks just like a pink cotton candy cloud.
Strawberry syrup is blended into the drink so you won’t see drizzles of bright pink like on the Strawberries and Cream Frappuccino.
The honey whipped cream is added on top and finished with dried strawberries and rice puffs that both look like edible pearls. Thankfully, the dried strawberries don’t look like sad raisins. This drink decoration is greatly inspired by cherry blossom petals seen on the streets during a windy spring day. Visually, it’s incredibly appealing.
What does the Strawberry Honey Blossom Cream taste like?
The Strawberry Honey Blossom Cream Frappuccino is like the mellow version of the Strawberries and Cream Frappuccino. Instead of a strong strawberry flavor, you’ll taste more of the cream that’s blended in.
The whipped cream is just like regular whipped cream, though. We didn’t taste any special honey-flavored variation of some sort. Although the cream did go well with the sweet and slightly sour berry taste, so it’s almost like drinking a strawberry shortcake. I also loved how the cream wasn’t very sweet like ice cream. At most, it’s just a light layer of foam on top to balance the drink’s sweet-sour flavor.
It might be a little disappointing to some because of its closeness to the taste of the Strawberries and Cream. But at least you won’t miss it much when it’s time in the Philippines is over.
I do have to add that the toppings were really tasty. The crunch of rice puffs and dried strawberries had an evident berry flavor and went well with the slight sweetness of the cream.
Unlike the previous Salted Caramel Mocha Frappuccino where we suggested you blend everything up, this one’s best as it is.
I also had this drink with 2% milk and while it doesn’t cut that much of the fats in milk, it’s nice to know Starbucks is offering less-fat milk options without additional charge.
Does it taste like cherry blossoms?
No, it doesn’t. When I was in Japan, I was able to try the Sakura Agemanju from Asakusa, a deep-fried cherry blossom mash they sell outside the Senso-ji Temple. You would think it’s similar to roses but cherry blossoms taste more like lavender. Some even say it tastes like soap.
The Strawberry Honey Blossom Cream, though inspired by cherry blossoms, does not taste like cherry blossoms at all.
I did finish the whole Grande size in less than 30 minutes, though. But that’s just because I’m a solid sweet tooth.
Price and Availability at Starbucks Philippines
Strawberry Honey Blossom Frappuccino Blended Beverage Price:
Tall – Php 165
Grande – Php 180
Venti – Php 190
This drink is available for a limited time starting March 20 in all Starbucks branches nationwide.
We’re giving the Strawberry Honey Blossom Frappuccino Blended Beverage a 7/10. If you close your eyes, it’s going to taste like the usual Strawberries and Cream Frappuccino, nothing new. But the toppings were something we haven’t seen or tasted before so that’s good.
Should you buy it? Sure, for the ‘gram and for funsies, though it won’t pose a disaster if you won’t be able to taste it before it’s gone.