Jakarta (ANTARA) – Starbucks Indonesia is again presenting the latest innovations to welcome the joyful holiday season with various special beverage and food products ready to liven up the end of the year.
Through written information received on Wednesday, from new drinks to special edition collections, Starbucks invites customers to celebrate the warmth of the holidays with a special touch.
One of the new drinks launched is Salted Pretzel Cocoa Oatmilk, which combines salted pretzel syrup with a rich chocolate taste, so that through a creative touch for the holiday season, it makes gathering moments with family and friends even warmer.
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Apart from the newest drinks, Starbucks is also bringing back two favorite drinks that many customers have been waiting for, namely Peppermint Mocha and Toffee Nut Crunch, which have a tastier and crunchier taste, and are ready to brighten the mood and bring happy holiday memories.
Not only drinks, Starbucks also introduced a series of delicious snacks with a touch of Ovomaltine, such as Ovomaltine Milk Bun, Wassant Bread, Croissant Twist, Cheesecake and Cake Pop.
All of these snacks are designed to pamper the taste buds and bring a unique sense of joy to the holiday season.
To complete the festive atmosphere, Starbucks presents a collection of tumblers or drinking bottles with a Holiday Carnival theme inspired by carnivals full of fun.
The collection features iconic designs such as a Ferris wheel, circus tent and mystical creatures that bring holiday cheer and magic into Starbucks stores.
These design elements not only provide eye-catching visuals, but also remind us of the memories and traditions that make this season so special.
In addition, to add luxury and elegance to the holiday atmosphere, Starbucks also launched the Charcoal Gray Glittery collection, a series of special editions designed to liven up the end of the year with a touch of glamour.
All of the newest products and holiday collections will be available at Starbucks® outlets in Indonesia starting October 28, 2024.
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Reporter: Princess Hanifa
Editor: Zita Meirina
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