Starbucks Spring Menu Blooms with New Lavender Drinks 


Iced Strawberry Oat Matcha Tea Latte also returns to Starbucks menus in Canada, now available year-round.

On Thursday, March 7, Starbucks welcomes spring with the debut of two new beverages, the Iced Lavender Cream Oat Matcha and Iced Lavender Oat Latte.   

“Lavender is the perfect flavour to transition us from the winter season into spring,” said Patrick Penny, Starbucks beverage developer. “Its soft sweetness, light floral notes and beautiful colour ignite feelings of rejuvenation and awakening associated with the change of seasons.”

The new Iced Lavender Cream Oat Matcha* features Starbucks smooth and creamy matcha and oat beverage served over ice, topped with lavender cream cold foam, which creates sweet and subtle floral notes.  

“When creating the new Iced Lavender Cream Oat Matcha, we wanted to capture the uplifting energy of spring in a cup,” Penny shared. “The vibrant green matcha topped with lavender-hued cold foam delivers a delightfully colourful and unexpectedly delicious flavour combination.”

The new Iced Lavender Oat Latte combines the soft, beautifully balanced flavours of Starbucks® Blonde Espresso with creamy oat beverage, ice, and sweet and subtle floral notes of lavender.  

“We aimed to create a really balanced, delicious beverage,” Penny said. “The oat beverage and the Blonde Espresso make a lovely pairing, providing a smooth, well-rounded profile that is complemented by the floral, and vanilla flavours of lavender.” 

The new drinks are available at Starbucks stores in Canada for a limited time, while supplies last.

Additionally, after making its debut on the spring Starbucks menu last year, customers can welcome back the fresh tasting Iced Strawberry Oat Matcha Tea Latte, now available as a permanent menu item. 

Exclusively available in Canada, the beverage pairs matcha green tea with the familiar, refreshing flavour of strawberry. The complex flavour profile of matcha is rich and earthy with mellow vegetal, grassy notes, an inherent sweet nuttiness and a pleasantly bitter finish. Strawberry flavoured syrup and strawberry pieces artfully complement the matcha and creamy oat beverage, creating a refreshing and balanced experience to welcome the brighter (and warmer) months ahead.  

“It is clear customers love the taste of matcha and strawberry together as we add the Iced Strawberry Oat Matcha Tea Latte to Starbucks menus in Canada,” said Matthew Thorton, Starbucks senior product developer. “Combining the grounded earthiness of matcha, that first bite into a ripe, juicy strawberry with subtle notes of cucumber and a hint of lemon delivers a refreshing beverage that can now enjoyed year-round.” 

Colourful Spring Merchandise

Starbucks is also introducing a new line of colorful drinkware to spring into the season. From multi-coloured pastel cold cups to solid colour curved hot cups, this vibrant collection will be available in participating stores in Canada for a limited time, while supplies last.

As always, Starbucks customers who bring a clean, personal cup will receive 10 cents off their beverage, whether they order in café, on the Starbucks app, or in the drive-thru.

Returning Seasonal Whole Bean Coffee

Starbucks Anniversary Blend is intense yet elegant, featuring aromatic notes of smoked cedar and allspice, alongside accents of black truffle and fresh tarragon. Developed in 1996 to commemorate Starbucks 25th anniversary, this blend is a favorite that returns every year. Big in flavour and inviting spice thanks to Starbucks beloved aged Sumatra beans, this year’s Anniversary Blend celebrates rich tantalizing coffees. Sourced from the Sumatra, West Java and Sulawesi regions of Indonesia, this blend pays tribute to Starbucks decades-long passion for seeking out the world’s finest beans and coaxing them to their fullest flavour potential.  

Both seasonal whole bean coffees are available at Starbucks stores in Canada for a limited time, while supplies last. 

To learn more about Starbucks spring menu, visit starbucks.ca/menu/featured.  

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