Starbucks spring menu arrives with new chai, ube and coconut drinks plus the return of lavender favourites
Starting March 3, Starbucks welcomes spring with a refreshed menu, featuring new ways to enjoy Chai, the Iced Ube Coconut Macchiato, Toasted Coconut Cream Cold Brew, Iced Lavender Cream Chai and returning beloved lavender drinks.
New Ways to Chai
Starbucks is reimagining its classic chai latte with a new, premium chai recipe that will give customers the ability to customize their sweetness or spice levels, as well as add flavour, such as vanilla, brown sugar or cinnamon dolce syrup, so they can craft the beverage that’s uniquely theirs.
Crafted with a premium blend of black tea and warming spices such as cinnamon, clove, cardamom and ginger and a touch of honey, the new recipe preserves the signature chai profile customers love while unlocking even more customization and flavour exploration.
Introducing Toasted Coconut
A new take on a coffeehouse favourite, the new Toasted Coconut Cream Cold Brew pairs Starbucks Cold Brew with toasted coconut cream flavoured cold foam, adding a smooth, creamy finish with coconut notes.
The new Toasted Coconut Latte features Starbucks signature espresso combined with toasted coconut-flavoured syrup and milk. Available hot or iced.
The new Toasted Coconut Syrup and Toasted Coconut Cream Cold Foam will be available for a limited time starting on March 3.
Now Trending: New Iced Ube Coconut Macchiato and Ube Coconut Latte
Discover the bold flavours and colour of the new Ube Coconut flavour.
Enjoy the Iced Ube Coconut Macchiato, with layers of toasted coconut and creamy milk with shots of espresso served over ice. The beverage is finished with a layer of vibrant ube coconut cream cold foam, which features sweet and nutty-vanilla notes from the ube perfectly balanced by the toasted coconut syrup and vanilla sweet cream with a sprinkling of toasted coconut flakes.
New to Canadian coffeehouses, the Ube Coconut Latte combines rich espresso with steamed milk infused with toasted coconut syrup and vibrant ube, creating a naturally purple, velvety foam. Smooth, creamy and lightly sweet, this latte delivers a nutty coconut flavour balanced with the unique, subtly sweet taste of ube – a colourful twist on a comforting classic.
Fans of ube can also customize any iced beverage with new Ube Coconut Cream Cold Foam for a limited time while supplies last.
Lavender is Back
Customer-favourite lavender is back on the Starbucks menu this spring, including the new Iced Lavender Cream Chai. Made with Starbucks new premium chai, the new drink joins together flavourful chai spices and milk, served over ice and topped with the sweet and subtle floral notes of lavender cream cold foam for a refreshing spring sip.
Other returning lavender drinks include:
The Lavender Latte is made from Starbucks® Blonde Espresso Roast and steamed milk with floral notes of lavender. Available hot or iced.
The Lavender Crème Frappuccino® Blended Beverage features subtle notes of lavender combined with vanilla syrup, milk and ice, topped with whipped cream.
The Return of Iced Cherry Chai
The beloved Iced Cherry Chai is also joining the spring menu for Canada. The Iced Chai Latte is topped with a creamy cold foam with notes of cherry for a springtime twist on a favourite.
Shades of Matcha
Say hello to a fresh line up of matcha – new flavours and vibrant layers made for springtime sipping. The spring matcha menu includes the return of the Iced Lavender Cream Matcha which combines smooth matcha with classic syrup, milk and lavender cold foam, served over ice.
New and Returning Flavours
New in spring food will be the Mini Dill & Rye Bagels, three savoury rye pumpernickel bagel rounds filled with dill cream cheese with a hint of lemon zest and topped with white sesame seeds. Available year-round starting March 3.
Customers can also enjoy the returning Lemon Cake Pop and the new Frog Cake Pop is made of vanilla cake mixed with buttercream and dipped in green chocolatey icing. Both cake pops are available for a limited time.
Spring Inspired Merchandise
With the arrival of spring comes new drinkware. Starbucks new seasonal merchandise collections, inspired by the vibrant green hues of popular matcha drinks – from deep green matcha powder to pastel green of matcha cold foam – and cherry blossom season, feature tumblers, cold cups and mugs that are designed to elevate everyday tea and coffee rituals. The drinkware is available at participating coffeehouses in the Canada beginning March 3 for a limited time while supplies last. Learn more about the collection here.
A Preview of Late Spring Arrivals
Starting on April 7, Starbucks will also introduce more additions to the Spring menu. The new Iced Ube Coconut Cream Shaken Espresso, available for a limited time, brings together espresso, notes of coconut and the subtle sweetness of ube.
The Cannon Ball Drink and Pink Cannon Ball Drink, which will be added to the year-round menu, combines lemonade and coconut beverage, respectively, with Mango Dragonfruit and Strawberry Açaí Refreshers, shaken with ice and topped with strawberry and dragonfruit inclusions.
