Thanks to a certain groundhog, the mountains of snow might not be going anywhere just yet — but that doesn’t mean we can’t manifest longer, sunny days with a seasonal drink. Fortunately, Starbucks is helping melt away lingering winter blues with the launch of its new spring menu.
Earlier this week, I got an exclusive first taste of some of the brand’s new and returning drinks. With tropical and floral energy at the forefront, this lineup is bringing bold flavors that will have you craving warm weather and an outdoor stroll.
Here’s my honest breakdown of what’s worth ordering when these drinks drop nationally on March 3.
Iced Lavender Cream Chai
Let me start with a confession: I never understood the lavender hype. While it’s a familiar annual flavor on the Starbucks spring menu, lavender on its own has never been my thing. It can easily veer into Bath and Body Works candle territory if it’s too overpowering.
But paired with chai? Shockingly, I found it absolutely delicious.
The lavender cream cold foam adds a soft, slightly sweet floral note that balances smoothly with the warm spice of the chai underneath. It might also be because Starbucks is reimagining its classic chai latte this spring, tweaking the recipe a bit and allowing more customization and flavor additions.
That said, when the bold flavors blend, the subtlety of the lavender allows this drink to embrace its creamy and decadent side, reminding me almost of an Earl Grey ice cream in drink form.
I could see this lavender cold foam working well on an iced matcha too — also an option on the spring menu. The grassy notes of the matcha would complement the floral tones in a really unique way.
Verdict: A surprising standout that I had nearly ruled out before giving it a fair chance. If you’re lavender-curious but don’t want to commit to the Lavender Crème Frappuccino, start here. It may take a bit of getting used to, but this drink truly makes it feel like spring has sprung.
Toasted Coconut Cream Cold Brew
As a toasted coconut fan, my hopes and expectations were high for this drink. Were they met? Not entirely.
Upon first sip, it mostly tasted like a classic sweet cream cold brew. The acidity of the cold brew easily cuts through the cold foam, making it hard to pick up on that toasted coconut flavor. And while I believe there’s also a toasted coconut syrup in the drink (soon to be available year-round), I honestly didn’t taste it much.
However, I don’t think the cold foam is the problem — I think it’s the pairing. When I sampled the cold foam on its own, it had a great, authentically-sweet flavor. I’d love to try that same coconut cold foam on a shaken espresso, a regular iced coffee, or the brand new toasted coconut latte, where it can shine without competing with the boldness of cold brew, which, let’s be honest, will win every time. This flavor deserves its solo moment in the sun!
A detail I did love, though, was the toasted coconut flakes sprinkled on top (which also appear on other seasonal drinks). They added a fun texture and a subtle crunch that make the drink feel a little more special.
Verdict: Fun idea, but the coconut is easily overpowered. I’d customize this menu addition with a less acidic base.
Iced Ube Coconut Macchiato
Starbucks really said, “We might not be bringing back the 2016 Unicorn Frappuccino, but accept this neon purple cold foam instead.” And if you’re walking around with this colorful drink, you really have to commit to the bit — which personally, I’m here for.
A variation of this drink was released in Starbucks’ spring menu last year at Reserve locations, but I wasn’t sure what to expect. Ube, a type of purple yam, is known for having a slightly nutty profile with notes of vanilla and coconut, and its subtle flavor is exactly why it works so well in this drink. The cold foam blends seamlessly with the coconut flavor to the point where the two are nearly indistinguishable, but contrary to the toasted coconut cream cold brew, the coconut flavor comes out on top here.
Unlike a latte, which has espresso on the bottom and milk on top, a macchiato has milk on the bottom and espresso layered on top. What makes this drink even more special is that it’s made with coconut milk, which results in a super creamy and tropical blend. If you’re someone who prefers sweeter coffee drinks (like me), this will absolutely be your vibe.
Verdict: The epitome of a sweet treat, this drink might not be a morning go-to, but is a great way to try new flavors or types of coffee drinks. I would get it again.
Final Ranking
If you’re heading to Starbucks this spring, here’s my ranking:
- Iced Lavender Cream Chai: Creamy and unexpectedly top-tier.
- Iced Ube Coconut Macchiato: Sweet, unique, and fun.
- Toasted Coconut Cream Cold Brew: Good in theory, but can be enhanced with customizations.
Overall, this spring menu tries something new and hits the right notes. With creamy and coconut-heavy flavors, these sweet drinks will warm even the most frozen hearts. But these aren’t the only new additions coming soon. Starting April 7, new Energy Refreshers, Iced Mango Cream Matcha, and Iced Mango Cream Chai will join the year-round menu, in addition to an Iced Ube Coconut Cream Shaken Espresso available for a limited time.