How to Order a Witch’s Brew Frappuccino at Starbucks All Year Round
Updated: Sep. 29, 2020We're hitching a ride on our brooms to Starbucks for this secret menu Witch's Brew Frappuccino!
Put on your pointy hat and striped stockings, because Halloween is right around the corner. That means we’re getting all of the spooky best from Starbucks—and yes, that includes the PSL. One thing we’re definitely missing on the regular menu, though, is the Witch’s Brew Frappuccino, which first debuted in 2018 and disappeared shortly after everyone’s favorite, freaky holiday wrapped up.
The Witch’s Brew Frappuccino is finally back at Starbucks—sort of. You can copycat this recipe thanks to the Starbucks secret menu. Here’s how to add this Frappuccino to your witchy shopping list this Halloween.
How to Order a Witch’s Brew Frappuccino
If you think back to the original Witch’s Brew Frappuccino, you might remember it was creamy like a Dreamsicle. While this is about as close as you can get to the Witch’s Brew Frappuccino, it’s not exact, so bear that in mind when you put in your order.
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Start this recipe off Grande Vanilla Bean Frappuccino, and ask your barista to blend in some dried blackberries. Next, ask for one pump of raspberry syrup in the pitcher. While the blender is doing its thing, ask your barista to add one scoop of matcha to the bottom of your cup, then ask for another scoop on top of the whipped cream when your beverage has finished blending.
What you’ll get is the closest recreation to the Witch’s Brew Frappuccino as possible—right down to the so-good-it’s-spooky flavor!
Keep Your Barista in Mind
Since this seasonal sipper is a bit of a blast from the past, don’t expect your barista to know the recipe by heart. This is also a copycat recipe, which means Starbucks won’t have the original ingredients, like purple powder and chia seeds. You need to carefully recite or input your order via the mobile app to stay off that barista pet peeves list, but also to get your fill of all things creepy-good this Halloween.
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Originally Published: September 29, 2020
