Sponsored By

Starbucks tells your fortune with extreme LTOStarbucks tells your fortune with extreme LTO

Crystal Ball Frappuccino comes in three random colors

Bret Thorn, Senior Food Editor

March 24, 2018

2 Min Read
Nation's Restaurant News logo in a gray background | Nation's Restaurant News

Starbucks Corp., for its latest extremely limited-time offer, is turning a drink order into a game of chance.

The Crystal Ball Frappuccino, launched Thursday and available through Monday, while supplies last in the United States, Canada and Mexico, is a crème-based, rather than coffee-based, peach-flavored frozen drink with turquoise sparkles in it. It’s topped with peach-flavored whipped cream and candy sprinkles in one of three randomly applied colors — blue, green or purple.

The sprinkles are kept in three opaque containers behind the bar. The barista chooses one of them each time a Crystal Ball Frappuccino is made.

The Seattle-based coffeehouse giant says blue predicts adventure, green foretells luck and purple indicates a future of magic. 

Starbucks has offered these extreme LTOs for several years, including, a drink celebrating the 20th anniversary of the chain’s Frappuccino iced, blended drink in 2015. The Birthday Cake Frappuccino, also available for a long weekend in April, was made with vanilla bean and hazelnut cream topped with pink whipped cream.

The Birthday frapp reprised for the Frappuccino’s 21st anniversary in April of 2016, and then Starbucks struck gold with the color-changing Unicorn Frappuccino, which turned from purple-and-blue and sweet to pink and sour as you stirred it.

At the time, Starbucks executive chairman Howard Schultz said the drink “drove significant traffic, incrementally, awareness and brand affinity.”

The Halloween-themed Zombie Frappuccino followed, with tart apple and caramel flavors topped with pink whipped cream and red mocha drizzle, intended to simulate brains and blood, respectively — and a Christmas Tree Frappuccino that had a peppermint mocha base and was garnished with a matcha-colored whipped cream “tree,” a caramel drizzle “garland” and candied cranberry “ornaments,” plus a strawberry on top.

“Throughout the year Starbucks offers Frappuccino blended beverages that are routinely available for a limited time, and each Frappuccino beverage’s inspiration or story is unique to the beverage,” a Starbucks spokesperson said via email.

 “The Crystal Ball Frappuccino is crafted to resemble a crystal ball, with the mystical sparkles that top the beverage foretelling the customers’ fortune.”

Contact Bret Thorn at [email protected]

Follow him on Twitter: @foodwriterdiary

About the Author

Bret Thorn

Senior Food Editor, Nation's Restaurant News

Senior Food & Beverage Editor

Bret Thorn is senior food & beverage editor for Nation’s Restaurant News and Restaurant Hospitality for Informa’s Restaurants and Food Group, with responsibility for spotting and reporting on food and beverage trends across the country for both publications as well as guiding overall F&B coverage. 

He is the host of a podcast, In the Kitchen with Bret Thorn, which features interviews with chefs, food & beverage authorities and other experts in foodservice operations.

From 2005 to 2008 he also wrote the Kitchen Dish column for The New York Sun, covering restaurant openings and chefs’ career moves in New York City.

He joined Nation’s Restaurant News in 1999 after spending about five years in Thailand, where he wrote articles about business, banking and finance as well as restaurant reviews and food columns for Manager magazine and Asia Times newspaper. He joined Restaurant Hospitality’s staff in 2016 while retaining his position at NRN. 

A magna cum laude graduate of Tufts University in Medford, Mass., with a bachelor’s degree in history, and a member of Phi Beta Kappa, Thorn also studied traditional French cooking at Le Cordon Bleu Ecole de Cuisine in Paris. He spent his junior year of college in China, studying Chinese language, history and culture for a semester each at Nanjing University and Beijing University. While in Beijing, he also worked for ABC News during the protests and ultimate crackdown in and around Tiananmen Square in 1989.

Thorn’s monthly column in Nation’s Restaurant News won the 2006 Jesse H. Neal National Business Journalism Award for best staff-written editorial or opinion column.

He served as president of the International Foodservice Editorial Council, or IFEC, in 2005.

Thorn wrote the entry on comfort food in the Oxford Encyclopedia of Food and Drink in America, 2nd edition, published in 2012. He also wrote a history of plated desserts for the Oxford Companion to Sugar and Sweets, published in 2015.

He was inducted into the Disciples d’Escoffier in 2014.

A Colorado native originally from Denver, Thorn lives in Brooklyn, N.Y.

Bret Thorn’s areas of expertise include food and beverage trends in restaurants, French cuisine, the cuisines of Asia in general and Thailand in particular, restaurant operations and service trends. 

Bret Thorn’s Experience: 

Nation’s Restaurant News, food & beverage editor, 1999-Present
New York Sun, columnist, 2005-2008 
Asia Times, sub editor, 1995-1997
Manager magazine, senior editor and restaurant critic, 1992-1997
ABC News, runner, May-July, 1989

Education:
Tufts University, BA in history, 1990
Peking University, studied Chinese language, spring, 1989
Nanjing University, studied Chinese language and culture, fall, 1988 
Le Cordon Bleu Ecole de Cuisine, Cértificat Elémentaire, 1986

Email: [email protected]

Social Media:
LinkedIn: https://www.linkedin.com/in/bret-thorn-468b663/
Facebook: https://www.facebook.com/bret.thorn.52
Twitter: @foodwriterdiary
Instagram: @foodwriterdiary

Subscribe Nation's Restaurant News Newsletters
Get the latest breaking news in the industry, analysis, research, recipes, consumer trends, the latest products and more.