The s’mores cold brew Starbucks won’t make you anymore (but you can still order it)

Starbucks discontinued the S’mores Frappuccino. Just — gone. No warning, no farewell tour, no last chance to say goodbye.

Here’s the thing though. I was messing around with the Strawberry Funnel Cake Frappuccino a while back, and something about that new Funnel Cake Syrup tasted really, really familiar. Graham cracker. Marshmallow. That warm, campfire-adjacent sweetness that made the s’mores drink so good in the first place.

So I tested it. As a cold brew. And honestly? It’s better than the original. Don’t come at me — I stand by it.

Does the Starbucks Funnel Cake Syrup actually taste like s’mores?

Yes — and I was surprised too. The Funnel Cake Syrup they introduced with the Strawberry Funnel Cake Frappuccino has this graham cracker, slightly toasty marshmallow thing going on that maps almost perfectly onto what made the S’mores Frappuccino work. It’s not a coincidence. It’s a loophole. A delicious, completely unintentional loophole.

I went back to my original s’mores cold brew recipe after trying it as a Frappuccino first, just to confirm I wasn’t imagining things. I wasn’t.

How do you order the s’mores cold brew at Starbucks?

Here’s the exact order, because you don’t want to be standing at the register doing math:

• Venti Cold Brew
• Two pumps of mocha
• A splash of heavy cream
• Sweet cream cold foam — with three pumps of Funnel Cake Syrup blended in
• Topping: caramel crunch, brown butter (that’s my pick), or mocha cookie crumble — or honestly, all three if you’re feeling it

That’s it. The cold foam does the heavy lifting here. Those three pumps of funnel cake syrup turn it into something that tastes like a s’more dissolved into your coffee, which is exactly what we want.

Why cold brew instead of a Frappuccino?

The cold brew version hits different — and I mean that in the least obnoxious way possible. A Frappuccino is great, but it’s slushy and sweet in a way that sometimes drowns out the actual coffee. Cold brew keeps that deep, slightly bitter backbone. The sweetness from the mocha and the funnel cake foam floats on top of it instead of taking over.

It’s the difference between a s’more you eat at the fire versus one you eat out of a plastic bag at room temperature. Both are fine. One is clearly better.

Also — and this is purely practical — cold brew has more caffeine. Important information for summer.

What’s the best topping?

The brown butter topping is genuinely underrated and I will not stop saying this. It adds a nutty, almost caramel-adjacent warmth that plays really well against the mocha and the funnel cake foam. It sounds weird. It’s not weird. Try it.

The mocha cookie crumble is the crowd-pleaser choice — chocolatey, crunchy, familiar. Caramel crunch is solid if you want something a little lighter. But what do I know? You do you. Just don’t skip the topping entirely because the texture contrast is half the point.

Is the Funnel Cake Syrup still available at Starbucks?

This is the part where I have to be honest with you: Starbucks rotates their syrups, and availability can vary by location. The Funnel Cake Syrup was introduced as part of a seasonal launch, so if your location doesn’t have it, it’s worth asking — sometimes they’ve still got it in the back. You can also check the Starbucks secret menu community for real-time updates on what’s still floating around out there.

If you’ve already tried ordering off-menu at Starbucks before, you know the drill: be nice to your barista, be specific about what you’re asking for, and tip well. They’re not required to make secret menu drinks and they’re doing you a favor when they do.

The S’mores Frappuccino is gone and that’s annoying. But this cold brew version is genuinely not a consolation prize — it’s the upgrade.

Try the brown butter topping. Trust me on that one. And if your Starbucks still has the Funnel Cake Syrup, get yourself one before it disappears too, because Starbucks will absolutely take it away the second we all fall in love with it. That’s just how they operate.

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