The Coolest Frappuccino Flavors You've Never Heard Of Slideshow

Starbucks’ Frappuccinos have boomed since the drink's introduction in 1996, now in crazy flavors worldwide

Asia-Pacific & Japan — Coffee Jelly Frappuccino

Imagine a coffee-flavored bubble tea wrapped up in Frappuccino form, and you have the Coffee Jelly Frappuccino. Three delicious textures add up to pure pleasure — coffee jelly, made from actual brewed coffee, is topped with a creamy Coffee Frappuccino and whipped cream. It’s not a total surprise that the flavor was a hit in 2008 when it debuted for the summer; coffee jelly topped with whipped cream is a popular dish in Japan. 

Japan — Coffee & White Tiramisu Frappuccino

Um, a cream cheese mousse on top rather than whipped cream? Released this summer in Japan, the Coffee Tiramisu Frappuccino starts with a Coffee Frappuccino base, followed by a layer of crumbly bits of cookie and brownie, and is then topped with cream cheese moose and dusted with cocoa power. The White Tiramisu Frappuccino is a white caramel crème Frappuccino followed by crumbled bits of cookie and white chocolate brownie topped with cream cheese moose and caramel sauce. Foodbeast reports that Starbucks had to serve it with a bigger straw, so consumers could suck up the cookie and brownie bits. But hurry in — the Tiramisu Frappuccino flavors are only in stores until July 4, 2013. 

China & Asia-Pacific — Red Bean Green Tea Frappuccino

Beans in your Frapp? This Frappuccino is most striking for the sweetened whole kernels of red beans scooped on top of a Green Tea Frappuccino. The Red Bean Green Tea Frappuccino was introduced last year, and is available again this summer. Most reviews say that the Frappuccino is surprisingly sweet, considering that there’s a legume floating on top. 

Peru — Algarrobina Frappuccino

Algarrobina, a syrup made from the black carob tree that has high levels of proteins, iron, and vitamins A, B1, D, is extremely popular in Peruvian cuisine. First introduced in 2011, the Algarrobina Frappuccino uses the Algarrobina sauce blended with the Frappuccino roast, chocolate chips, mocha, milk, and ice. It is then topped with whipped cream and swirl of Algarrobina sauce. In a 2011 press release about the new Frappuccino flavor, marketing manager Pamela Ceballows said, "In Starbucks we have always focused on innovation of our products.Today more than ever, we are committed to the inclusion of Peruvian flavors, as a contribution to the appreciation of our culture, which goes along the world's best coffee…" 

Greece — Yoghurt Frappuccino

New this summer and only available in Greece, the new Yogurt Frappuccino is handcrafted with fresh Greek yogurt. It is available in three flavors: strawberry, banana and honey. Last year, Starbucks Melody reported that the company was testing yogurt-based "Frappuccino Smoothies" in two flavors (strawberry and passion fruit) in California; could the yogurt Frappuccino be heading to the U.S. next?

Brazil — Brigadeiro Frappuccino

Brigadeiro is a very popular Brazilian chocolate bonbon that is usually served at birthday parties or as dessert. Introduced in 2012, the Brigadeiro Frappuccino is a blend of the Frappuccino roast, chocolate chips, white mocha sauce, mocha sauce, classic syrup, milk, and ice. The frap is served in a cup lined with Brigadeiro chocolate sauce and topped with whipped cream and chocolate sprinkles.

Japan & Asia-Pacific — Hojicha Frappuccino with Earl Grey Jelly

It’s a twist on the popular Green Tea Frappuccino that everyone loves, East meets West. This Frap is made from creamy Hojicha (a Japanese green tea that’s gently roasted over charcoal) and balanced with an aromatic Earl Grey tea jelly. The Hojicha Frappuccino with Earl Grey Jelly was introduced in 2012 for a limited time. 

United Kingdom — Strawberries & Cream Frappuccino

The Strawberries & Cream Frappuccino is a core flavor in the U.S., but it actually originated in the U.K. Inspired by Wimbledon and the classic flavors of an English summer, the Strawberries & Cream Frappuccino in the U.K. is a little different. Milk is blended with ice and then swirled with strawberry sauce and topped with whipped cream, creating a ribbon of strawberry around the cup. In the U.S., the strawberries are blended together with the milk and ice. (Note: In the U.S. the beverage is called Strawberries & Crème; in the U.K. it’s Strawberries & Cream).

Argentina — Dulce de Leche Granizado Frappuccino

Dulce de Leche is a popular ice cream flavor in Argentina (and in the U.S. too). For the beverage, Dulce de Leche sauce is blended with Frappuccino roast, chocolate chips, milk, and ice. It is then topped with whipped cream and a spiral of caramel, says Starbucks.

United States — Caramel Ribbon Crunch Frappuccino

Caramel Frappuccinos rule the U.S. market of Fraps; last year, the caramel flavor was the top Frappuccino flavor in the U.S. So it wasn’t much of a surprise when this summer, Starbucks introduced a new Frappuccino inspired by the longtime customer favorite.