Starbucks Introduces 2026 Spring Menu

Starbucks has rolled out its 2026 spring menu, and it features new flavors such as ube and toasted coconut, along with the return of lavender. Here's what you'll find on this year's spring menu:

- New Toasted Coconut Cream Cold Brew -  Starbucks Cold Brew with toasted coconut cream-flavored cold foam. 

- New Toasted Coconut Latte - Starbucks signature espresso, toasted coconut-flavored syrup, and milk. Available hot or iced. 

Both Toasted Coconut Syrup and Toasted Coconut Cream Cold Foam are permanent menu additions.

- New Iced Ube Coconut Macchiato - Toasted Coconut Syrup, milk, and espresso over ice, topped with Ube Coconut Cream Cold Foam and toasted coconut flakes. While it's available, the Ube Coconut Cream Cold Foam can be added to any iced beverage.

- A new chai recipe that allows for customization in terms of sweetness and spice levels. It's made with a blend of black tea, warming spices (including cinnamon, clove, cardamom, and ginger), and a hint of honey. Specifically, you can adjust the amount of chai and classic syrup in your chai latte. You can also add flavors and toppings as you like (for an extra charge). The previous chai concentrate was pre-sweetened with sugar, while the new chai concentrate is only lightly sweetened with honey.

- New Iced Lavender Cream Chai - Chai concentrate, classic syrup, and milk, served over ice and topped with Lavender Cream Cold Foam.

- Lavender Latte -Starbucks Blonde Espresso Roast, milk, and lavender powder. Available hot or iced. 

- Lavender Creme Frappuccino - Lavender powder blended with vanilla syrup, milk, and ice, topped with whipped cream. 

- Iced Lavender Cream Matcha - Matcha, classic syrup, and milk, served over ice and topped with Lavender Cream Cold Foam.

- New Frog Cake Pop - A ball of vanilla cake mixed with buttercream, dipped in green chocolatey icing, and decorated in a frog design.

Starbucks will also be introducing the new Iced Mango Cream Matcha later this spring.

Photo via Starbucks.