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  2. Your Starbucks Order Might Have More Caffeine Than You Expect

    www.aol.com/lifestyle/starbucks-order-might-more...

    The Caramel Frappuccino has 90mg. The OG Coffee Frappuccino, Mocha Cookie Crumble Frappuccino, and Caffè Vanilla Frappuccino have 95mg. The Mocha Frappuccino has 100mg. The Java Chip Frappuccino ...

  3. The 15 Best Caffeine-Free Starbucks Drinks, Chosen by a ... - AOL

    www.aol.com/lifestyle/15-best-caffeine-free...

    That’s where these 15 caffeine-free Starbucks drinks come in, which range from Frappuccinos to herbal teas. ... Ingredients: whole milk, Crème Frappuccino syrup, mocha sauce, Frappuccino chips ...

  4. Frappuccino - Wikipedia

    en.wikipedia.org/wiki/Frappuccino

    All Frappuccino menu items can come as a Crème based Frappuccino, occasionally under slightly different names such as the Chocolate Cookie Crumble instead of the Mocha Cookie Crumble. Any syrup or sauce can be used to make a custom Frappuccino Blended Crème. Crème Frappuccinos contain very little or no caffeine. [11]

  5. Starbucks holiday menu: What's the healthiest drink? How much ...

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    How much sugar, caffeine is in the seasonal beverages and other nutritional facts. Kaitlin Reilly. November 14, 2024 at 8:54 AM. ... Peppermint Mocha.

  6. Frappé coffee - Wikipedia

    en.wikipedia.org/wiki/Frappé_coffee

    The Frappuccino was invented in Boston, Massachusetts in 1992 by Andrew Frank, an employee of the Coffee Connection. The name derives from " frappe " (pronounced / f r æ p / and spelled without the accent)—the New England name for a thick milkshake with ice cream , derived from the French word lait frappé ( beaten milk )—and cappuccino .

  7. Caffè mocha - Wikipedia

    en.wikipedia.org/wiki/Caffè_mocha

    White caffè mocha Media: Caffè mocha A caffè mocha ( / ˈ m ɒ k ə / MOK -ə or / ˈ m oʊ k ə / MOH -kə ), also called mocaccino ( Italian: [mokatˈtʃiːno] ), is a chocolate -flavoured warm beverage that is a variant of a caffè latte , [ 1 ] commonly served in a glass rather than a mug .

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