**Latest Update** Thanks to our reader Joyce, I did a little checking around and it looks like this Fontana Almond Syrup is the very stuff that Starbucks uses (Fontana is evidently manufactured for Starbucks) You can still purchase the Almond variety in a 4-pack.
The Torani syrup we mentioned in a previous update is also delicious, but not quite the same flavor as the Starbucks / Fontana syrup. Even the bottle on the Fontana syrup is an exact match!
**Update #2** All my Sarasota readers: you can get the almond cappuccino and the syrup from The Beanz Man Espresso Bar Cafe on Bee Ridge Road (just west of Shade). Tell ’em I sent ya!
*Update 1* I’ve been told that this Torani Orgeat Syrup
is the exact product that Starbucks used to sell with its own label(turns out the Fontana syrups are manufactured for Starbucks… see the update above). You can grab it up inexpensively from Amazon and use it in your homemade beverages. Alas, since I don’t make espresso-based drinks at home, this doesn’t help me.
Don’t forget the pump!
Those who know me know that I’m an enormous fan of coffee. In fact, I have a book project that I’ve been dabbling with for a while that deals with coffee as a source of inspiration. It will eventually be finished. Watch for it. 🙂
As a true coffee connoisseur, I drink my daily brew black, freshly ground (in a burr grinder for consistency), and brewed (by the cup) in my french press. OK, I admit it. I’m a bit of a coffee snob. I certainly don’t mean that I look down on those who drink, say, robusta beans. It’s just that I personally have a well-developed palette where it comes to fine coffees.
(A.D.D. Moment: Want a really great book on the benefits of caffeine? Nab The Caffeine Advantage: How to Sharpen Your Mind, Improve Your Physical Performance, and Achieve Your Goals–the Healthy Way)
OK, back to my point: I have one guilty pleasure, as it were, where it comes to flavored coffee beverages. I know, I know… real connoisseurs don’t use any flavoring. But, years ago an astute barista who was a personal friend of mine made me an almond cappuccino.
Now, I’m not going to say that the skies parted, light shone, angels sang, and that I was enraptured by a glorious ecstasy as I partook… but it was close. Thanks, Mike, wherever you are.
Since then, I’ve been an addict. When Starbucks finally entered the Florida market, I quickly made the Grande Almond Cappuccino my beverage of choice… when in the mood for something other than a bold drip or a doppio.
I’ve partaken of this particular beverage all over the United States in Starbucks locations and even as far away as Singapore. I love it. It is truly a pleasurable experience that I enjoy.
So, imagine my dismay when the baristas at my local Starbucks announced that the almond syrup was being phased out. First, their ability to ring the drink up properly was taken away by a software update to their POS system. Now, they’ve actually told me that the syrup is gone. Some locations still have some, but almond—as a flavoring syrup at Starbucks—is basically dead.
I don’t spend enough at Starbucks to have the clout to pressure them to bring it back (despite whatever my wife may think about my Starbucks budget), so I’m not planning to mount any major campaign to boycott or ask people to join me. However, I am truly saddened by the loss. Most people stick with vanilla or hazelnut or one of the more popular syrups, I know. But they simply don’t know what they’re missing.
So… I bid the Starbucks almond syrup a fond farewell. And yes, every time I’m in a small private coffee shop (which I’ll admit I’ll be on the lookout for now more than ever), I’ll be forced to inquire… just in case they have some.