Shandizzle

Just to clarify, our whip cream is made of three things: 1) Heavy Whipping Cream from whatever your local dairy is, 2) Our Vanilla Syrup (which is also in the hot chocolate) and 3) CO2. I am a barista and I make whip creams every day I work, so I hope this helps. Also, the only way I can see cross contamination ever happening is in the cold beverage...

I work at Starbucks, and my manager said something about avoiding the Frappuccino Light drinks? She said she remembered reading something saying the Light base has gluten in it. I can pretty much vouch about the chips. I decided to just try the java chip with soy before I read this forum. Not even 5 minutes later, it was ouch time. So just doing mocha...