Starbucks Spring Menu Is Again
Starbucks is ushering in spring with a refreshed seasonal menu filled with new flavors, returning fan favorites, and playful treats.
Starting in March, the coffee chain will debut several coconut-inspired beverages, including the Toasted Coconut Cream Cold Brew and the Toasted Coconut Latte. The toasted coconut syrup featured in both drinks is also joining Starbucks’ core lineup, meaning customers can enjoy the tropical flavor year-round.
For a limited time, the Iced Ube Coconut Macchiato will also hit stores, adding a vibrant pop of purple and a creamy coconut-forward twist that feels tailor-made for spring.
Lavender is making its highly anticipated return as well. This season introduces the new Iced Lavender Cream Chai, alongside familiar favorites such as the Iced Lavender Cream Matcha, Iced Lavender Latte, and the Lavender Crème Frappuccino® Blended Beverage.
In addition to the lavender launch, Starbucks is reimagining its classic chai latte with a more customizable approach. Customers can still enjoy the signature chai flavor they know and love, made with a premium blend of black tea and warming spices like cinnamon, clove, cardamom, and ginger.
The updated chai recipe is designed for personalization, giving customers more control over sweetness, spice, and overall flavor.
Rounding out the spring menu is a new seasonal sweet: the Frog Cake Pop. The adorable treat features vanilla cake mixed with buttercream, dipped in green chocolatey icing, and decorated to look like a cheerful frog.
Starbucks shared the spring menu news on Instagram, where fans were quick to celebrate in the comments. “LAVENDER IS BACK THIS IS THE BEST DAY,” one excited customer wrote. Another added, “🤩🤩🤩 so excited!!!! The iced lavender cream matcha is my favorite!” A third fan highlighted the ube drink’s wider release, writing, “Ube coconut was a Reserves exclusive, glad to see it on out regular menu soon!”
With bright new drinks, customizable classics, and charming desserts, Starbucks’ spring menu is officially in bloom.