Starbucks Unveils New Easily-Veganized Frappuccino Flavors

Swap the cow’s milk for soy or coconut milk for to veganize the coffee giant’s summer Frappuccino blends.

To celebrate 20 years of its signature Frappuccino drink, Starbucks has unveiled six new fan-inspired flavors—three of which can be easily made vegan. In an interview with VegNews, the coffee company confirms that Cotton Candy, Lemon Bar, and Cupcake can be done dairy-free simply by asking for soy or coconut milk and no whipped cream. If you want to try the remaining flavors—Caramel Cocoa Cluster, Cinnamon Roll, or Red Velvet Cake—be sure to omit the caramel sauce, white chocolate-mocha drizzle, and java chip mix-ins since all contain milk. In recent years, Starbucks has added more and more vegan options to its menu, from coconut milk to healthy snacks to to-go salads.

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