With all that is happening with Starbucks, it’s time we remember that summer is here again. And despite the ongoing battles, this season, the largest known coffee chain in America is prepared for their customers with something interesting. And, of course, they don’t disappoint. The coffee brand has introduced a brand new summer special flavor to their menu and called it the Chocolate Cream Cold Brew. Unlike other items that disappear after the end of the season, this flavor will be part of the permanent menu. This Starbucks drink is topped up with sweet and light cold foam that is chocolaty and creamy. It’s then sweetened up with some vanilla syrup. Yum!

Fond Summer Memories

Rosalyn Batingan is a member of the beverage development team at Starbucks. She said that the goal behind this drink was to help their customers reminiscence about their most cherished summer memories every time they take a sip. The combination of both coffee and heavy notes of delicious chocolate, as well as malt flavor present in the chocolate cream cold foam, are meant to remind people of the warm days of summer.

New Foods and Drinks This Summer

Starbucks will also be launching some new foods and reintroducing old ones. This could be rather exciting for fans of this coffee giant. Among the many delicious food items they offer, the lime-frosted coconut bar is one of the food items that will permanently make it back to their menu along with the Bacon, Sausage, and egg wrap. Unicorn cake pop will be making an appearance only for a short period. They’re also launching a series of colorful drinkware. In addition, the coffee chain is giving out points to the tune of 25 stars as a bonus for customers who will use their very own refillable coffee cup.

The state of Yucatan in Southeast Mexico is rich in indigenous gastronomic culture. The unique flavors of the Yucatan dishes come from a combination of love, patience, and authentic cooking techniques passed along from generation to generation. The Yucatan-based chef Rene Redzepi, who is now famously heading the kitchen of Noma, has returned to his roots aiming to rediscover the profile of Yucatan traditions, its way of life, and its culinary landscape. Here are a few Yucatan treats the chef suggests you must try while visiting the state.

Cochinita pibil

Yucatan is famous for the indigenous dish Cochinita pibil, which is made with marinated and slow-roasted pork. The marinated meat is first wrapped in banana leaf and then cooked for hours in an underground fire pit. The stone-lined pit with charcoal gives this village dish its distinct charred smell and smoky flavor, with succulent fork-tender meat. According to chef Redzepi, understanding Yucatan culinary culture is incomplete without visiting a local village and savoring Cochinita pibil.

Salbutes

Salbutes is a dish made with deep-fried open-faced tortillas, which are topped with bean paste, pulled chicken, lettuce, pickled red onions, and avocado. This is the basic staple version of the dish, though you may find several different takes on the toppings. Salbutes are one of the most popular Yucatan antojitos, and also a favorite of Chef Redzepi’s. According to him, he can’t get enough of this amazing dish!

Papadzules

Papadzules is another delicious meal made with tortillas. The tacos are rolled with a filling of boiled eggs, and then are doused in creamy pumpkin seed sauce. According to chef Redzepi, the dish can go either way. If all the components are properly cooked, it’s an amazing treat. But, if the eggs are overcooked or the tortillas are dry, it can taste quite bad. Maybe that’s why Papadzules are a bit tricky to find compared to other local dishes. But, as the chef says, it’s always worth the chase!