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My Starbucks Rewards


Earn Stars at participating Starbucks stores and online at StarbucksStore.com with purchases of At-Home coffee products such as packaged coffee, Starbucks VIA® Ready Brew, K-cup® packs and Verismo™ pods.


StarbucksStore.com customers can receive a maximum of 10 Stars per order. A unique Star Code will be included in your shipment confirmation email. Your Star code value will be equal to the number of qualifying products in this order. Star Codes expire six months after your order is shipped.


Enter the code at starbucks.com/entercode, sign in or sign up, and you're on your way to My Starbucks Rewards™ benefits like free food or free drinks at participating Starbucks® stores. Some restrictions apply. Visit starbucks.com/card/rewards for program details.


Also, My Starbucks Rewards™ members get a Star for each purchase made with a registered Starbucks® Card.

Starbucks® Toffee Nut Syrup

Subscription Item:
$12.95
1 liter
A 1-liter bottle of sweet, buttery toffee nut flavored syrup to flavor your coffee or latte at home or the office.
Availability:  In Stock
Say yes to toasty-sweet goodness with our Starbucks® Toffee Nut Syrup.

It's perfect for creating your own coffee beverage flavors at home, like Toffee Nut Mochas or Salted Caramel Mochas. The 1-liter bottle includes a handy pump for dispensing, so it's easy to add a touch of sweet, nutty flavor to the lattes or mochas you make at home. It's great for the office, too.

Tasting Notes Smooth, creamy and nutty.

Just a pump or two of syrup in the bottom of your cup is all it takes to make coffee magic. Add freshly brewed coffee or espresso, stir, and enjoy.

SUGAR, WATER, NATURAL AND ARTIFICIAL FLAVORS, SALT, PRESERVATIVE: SODIUM BENZOATE (E211), CITRIC ACID (E330).

Starbucks® Toffee Nut Syrup 5 5 2 2
frappuccino I am trying to make a hazelnut Frappuccino. This and the hazelnut syrup almost gets me there. October 19, 2014
best syrup ever Toffee Nut Syrup is my favorite flavor ever. I use it everyday in my latte's, coffee or hot chocolate. January 2, 2013
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