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Starbucks Barista Mocks Customers who Order Medicine Ball Drink
A Starbucks barista went viral on TikTok after claiming that customers thought the “medicine ball” drink would cure diseases.
The video was uploaded by user Fanta (@justfantaaa) who typically posts content about his job as a barista at Starbucks. In her recent clip, she issued a public service announcement for the popular “medicine ball” drink to her 286,000 followers.
In the video, Fanta stands behind the counter, making two drinks, opening bags of tea and putting them into cups. She vents her frustration in the text overlay, reading, “Medicine Ball mfs think this drink will cure every disease they have ever known.”
In the caption, she wrote, “IT WILL NOT, GO SEE A DOCTOR.”
The customer-favorite “medicine ball” is actually a tea called the honey citrus mint tea. The ingredients for this drink are made from Citrus Mint, Peach Tranquility, herbal tea, hot water, steamed lemonade and honey. The drink is dubbed the “medicine ball” due to being soothing, described as a tea “that comforts from the inside out,” according to Starbucks which “can evidently relieve cold and flu symptoms,” per StarbMag. It doesn’t, however, contain actual medicine.
@justfantaaa IT WILL NOT, GO SEE A DOCTOR😭😭 #starbucks #fyp #barista #viral #medecineball ♬ original sound – Jakara
With the video amassing more than 5 million views as of Saturday, fellow Starbucks baristas shared their experiences with customers ordering the “medicine ball.”
“I told this guy we were out of the mint bag but can sub it he will ask will it still have the medicine in it I h8 that drink sm,” one viewer shared.
“I had someone ask for a medicine ball with extra medicine,” a second wrote.
“Someone came through and asked what medicine is in the medicine ball,” a third said.
“people deadass tell me to put extra medicine on it and get mad when I explain it has no medicinal properties,” a fourth echoed.
Other Starbucks customers shared how the drink helped them when they were sick.
“But in all honesty this is the only thing that made me feel better when I had Covid I ended up just buying the stuff to make it at home,” one person commented.
“When I had COVID this was all I wanted!! Don’t like making them don’t work there it’s seems so simple to make,” a second agreed.
“It’s just so soothing on a sore throat and stuffy nose!!! Been drinking these all week as I have been sick!” another said.
Several users, however, were miffed at being called out by the barista, saying the name shouldn’t matter so much.
“Honest question. Why do some baristas act like I’m asking for the cure to aging when I ask for a medicine ball?” a user asked. “Do they just don’t want to make it, cause I just like the flavor.”
“Starbucks workers hate their job so bad LMAO!it just tastes really good! If they hate when we say medicine ball how do we order it differently then???” another wrote.
However, several users pointed out it probably had to do more with the legality of the name than simple convenience for customers.
“It’s not they don’t want to pay it’s cause it’s a whole legal thing if they promote it having medicine in it,” a user wrote.
“I worked at Starbucks for a long time and they didn’t name it medicine ball because they could get in legal trouble for it,” another echoed.
One employee agreed, writing, “Sbux legally tells us we’re not allowed to call it a medicine ball bc it doesn’t contain medicine.”
The Daily Dot reached out to Fanta for comment via email and TikTok comment and to Starbucks via email.
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*First Published: Dec 3, 2022, 2:27 pm CST
Melody heald
Joe Trivelli’s rich and warming winter recipes | Food
We are never without butter at home, as essential to us as dried oregano, garlic, tomato sauce, capers and olive oil. My wife has been known to melt a pat of Jersey butter for flapjacks, and my children eat it like cheese on the endless rounds of toast they clamour each morning. Everyday luxury.
Butter is a staple of northern Italian cooking, used much more than in the south. Historically the fat of choice for the wealthy, its rich, mellow sweetness is in the elevated fine pasta served with white truffles, and is also crucial in risotto. What is poetically described by Elizabeth David as “a walnut of butter”, added towards the end of something home-cooked with everyday ingredients, making it the hug one needs at this time of year.
Pollo alla cacciatore
An Italian classic, this can be heaped on a bed of marigold-yellow polenta – an opportunity for more lashings of butter. It would also work well with greens and bread on the table to mop up the juices.
Serves 4
chicken 1, small (roughly 1 kg)
butter 90g
celery with leaves 3 sticks
leek 1, large
garlic 2 cloves
green olives 12
rosemary 3 sprigs
bay 4 leaves
passata 200ml
white wine 250ml
salt and black pepper
Using a good knife or scissors, cut the backbone out of the chicken. Turn it upside down and cut the chicken in 2 between the breasts. Remove the wings and thighs and separate them from the drumsticks. Cut each breast in 2. (Alternatively, ask your butcher to joint the chicken for you.) Season with salt and black pepper.
Melt the butter over a medium-high heat in a wide, lidded pan. When it is foaming, add the chicken, skin side down. Fry, gently crackling, for 8 minutes, turning from time to time until golden brown. While this is happening, chop the celery and leek into 2cm pieces. Peel and then add the garlic with the olives into the crackling butter in a space between the chicken. Fry for a further minute or 2.
Add the herbs and vegetables and mix them through – the butter will quieten down at this point. After 3 minutes, add the wet ingredients, incorporate and cover. Cook over medium low heat for 35 minutes, turning and basting halfway through.
Porcini and saffron risotto
There is a strong argument that porcini makes the very best risotto. The luxurious lick of saffron, along with butter and parmesan, highlights their depth of flavour. Use powdered saffron if you like it or omit it altogether if you don’t have any.
Serves 6
dried porcini 15g
saffron threads a pinch
celery with leaves ¼ of a head
red onions 1, small
garlic 1 cloves
butter 80g
olive oil
risotto rice 400g
white wine 1 large glass
stock 1.5 liters (chicken, meat or vegetables)
parmesan 60g, grated
salt and pepper
Soak the porcini in a cup of boiling water and, separately, the saffron in a couple of tablespoons. Reserving any leaves, finely chop the celery along with the onion and garlic. Warm the stock.
Melt half the butter with a little olive oil in a saucepan and sweat the vegetables with a pinch of salt over medium heat until soft. Reserving the water, drain and chop the porcini and add to the pan. After 3 minutes, add the rice and continue to gently fry, stirring for a minute or until all the grains are hot. Turn the heat up, add the saffron in its water and all the wine. Stir well as the wine evaporates. Once the liquid has evaporated, add the mushroom water, continuing to stir. Now it’s time for the stock. Add ladle by ladle, stirring and allowing for the last ladle to be absorbed before adding the next one.
Continue cooking until the rice is to your liking. Slightly al dente is the best. The whole process should take about 25 minutes. Turn off the heat. Check the seasonings. Complete it by stirring in the rest of the butter, parmesan and chopped celery leaves. Cover and allow the glossy rice to rest for 2 minutes before serving.
Celeriac, fennel and squash
A slightly aniseed, comforting mix of braised autumn vegetables. This works as well with a savory centrepiece as it does as the centrepiece itself.
Serves 4
fennel 3 bulbs (about 500g)
celeriac 350g
winter squash 300g
garlic 5 cloves
butter 50g
parsley or marjoram ½ a bunch
red wine vinegar ½ tbsp
sea salt and black pepper
Cut the fennel into 3cm wedges. Peel the celeriac and winter squash and cut both into 2cm slices. Peel and cut each garlic in half.
Melt
Cruise Ship Passenger Who Fell Off Ship Swam with Sharks for 20 Hours
Coast Guard Air Station New Orleans
The man who fell off a Carnival ocean liner and treaded water for 20 hours before being rescued literally swam with sharks and miraculously survived, but there’s one big mystery — how many drinks did this dude consume before going overboard?!?
EXCLUSIVE: James Michael Grimes said he treaded water for nearly 20 hours after falling overboard on a Carnival cruise ship on Thanksgiving Eve — battling jelly fish, rip currents and shark-infested waters before being airlifted by the US Coast Guard.
@evapilgrim pic.twitter.com/DE4n6vdLhA
— Good Morning America (@GMA) December 2, 2022
@GMA
James Michael Grimes had an amazingly entertaining chitchat Friday on ‘GMA,’ where he described the harrowing experience last week in the Gulf of Mexico.
He thought he had been drinking the day of the fall, although he could not remember how much he had. He remembers downing a few, and winning one in an air guitar contest.
The 28-year-old told a family member he was going to the bathroom, and that’s the last anyone saw of him. He doesn’t remember going to the bathroom, falling off the ship or hitting the water.
The first thing he recalls is that he was in the ocean with no boat in sight. He was actually passed out in the water after the fall. Unreal!
James was treading water in an area known as a feeding ground for sharks, and it appears he has encountered at least one. You gotta watch the video and hear how he survived that.
Eventually, he saw a freighter and swam with the little energy had left … heading toward the vessel. When a Coast Guard chopper lifted him out of the water, the first thing he did was warn one of the military guys he was naked!
This guy wins the most entertaining person of the year… and the most amazing survival story.