Starbucks Spring Menu: New Drinks Food and Returning Favorites

The spring lineup has five flavor families: chai, toasted coconut and ube, lavender, matcha, and mango fruit drinks. Some of it stays on the board all year, and some of it leaves when summer arrives.

The Starbucks spring menu by drink, temperature, flavor and status, based on what Starbucks announced.

Availability is the part to treat with care. Starbucks sets the status of each item, and licensed stores such as those inside grocery stores or airports may carry a smaller list.

The biggest change among Starbucks spring drinks is the chai. Starbucks reworked its recipe and now sells a premium chai that you can tune for sweetness and spice, hot or iced.

The base is still black tea blended with cinnamon, clove, cardamom and ginger, a combination Starbucks says it has offered for more than 25 years. The new part is honey. Starbucks lists just 2 grams of sugar in the chai itself, which comes from the honey. Everything beyond that depends on how you order.

You control the cup in three ways. Add or remove pumps of classic syrup to change sweetness. Add or remove pumps of chai to change how spicy it tastes. Or swap the classic syrup for sugar-free vanilla or sugar-free caramel, or skip sweetener altogether.

The Iced Lavender Cream Chai is the spring twist. It is the premium chai with milk and ice, topped with lavender cream cold foam. The foam brings a floral sweetness and a purple color, and the tea underneath keeps the warm spice. Stir it lightly if you want the flavors blended from the first sip.

Later in spring, an Iced Mango Cream Chai joins the list, so fruit and spice get their own pairing. Chai made with black tea carries caffeine, though less than a coffee drink of the same size. For the classic version and its history, read the chai latte guide.

Coconut and ube are the new flavor pair of the season. Ube is a purple yam, usually described as mildly sweet and nutty, and it gives drinks a soft purple tint.

The Toasted Coconut Cream Cold Brew pairs cold brew with toasted coconut cold foam. The Toasted Coconut Latte is espresso, toasted coconut syrup and milk, served hot or iced. Both are now part of the regular menu, which makes them the safest picks if you want to try the flavor and still find it next season.

The Iced Ube Coconut Macchiato is the limited-time headliner. Espresso shots go over ice with toasted coconut and milk, and the drink is finished with ube coconut cream cold foam. Like any macchiato, it is built in layers, so the color and the flavor shift as you drink it.

Early in April, the Iced Ube Coconut Cream Shaken Espresso adds a second ube option. It is also limited time, and it follows the shaken espresso style, where the shots are chilled and mixed with ice before the rest goes in.

Starbucks Toasted Coconut Syrup in Lattes and Cold Brew

The toasted coconut syrup is the ingredient behind the Toasted Coconut Latte, and Starbucks has made it a permanent part of the syrup list. That matters because you can use it in drinks the menu never mentions.

Ask for it in place of vanilla in an iced latte, an iced Americano or a hot latte. Start with fewer pumps than the standard count, because coconut syrup tastes sweet and a little rich, and you can always add a pump on your next visit. It tends to work best with milk drinks, where the coconut has something creamy to sit in.

Swaps can change the total, so check the app before you confirm. The syrup guide shows how pump counts change by cup size.

Starbucks Coconut Cold Foam on Cold Brew and Macchiatos

Toasted coconut cream cold foam is now permanent, and ube coconut cream cold foam is the limited-time version. Both are light, airy toppings that sit on top of the drink instead of mixing in, the way sweet cream does.

The foam is easy to move around. Order it on a plain cold brew, an iced latte or an iced macchiato and the drink takes on a coconut finish. Add-on foams can raise the price, though Starbucks sets the charge by store and drink, so the app is the place to check.

If you are comparing toppings, the cold foam options page explains how foam differs from sweet cream and which flavors exist.

Lavender is the returning favorite, and this season it shows up in four drinks. Each uses the flower flavor a little differently, so the right one depends on how floral you want the cup.

The Lavender Latte is Blonde Espresso with steamed milk and lavender, and you can order it hot or iced. Blonde Espresso is the lighter, smoother roast, which lets the floral note come through without a heavy coffee bite.

The Lavender Crème Frappuccino is blended with ice and milk, then topped with whipped cream. A Crème Frappuccino has no coffee, so this is the pick for a floral treat with no caffeine from coffee. See the Frappuccino guide for how the blended drinks are built.

The Iced Lavender Cream Matcha mixes matcha, syrup and milk, then adds lavender cold foam on top. The Iced Lavender Cream Chai, covered above, brings the flower together with warm spice. Of the four, the matcha is the earthiest and the Frappuccino is the sweetest.

Few things on the Starbucks spring menu change the mood of a cup as much as lavender does, and it is easy to try because every version is a regular drink with a floral twist.

The Starbucks spring menu gets its fruit and its extra caffeine in early April, when Energy Refreshers arrive nationwide. They are a year-round addition, not a spring-only item.

An Energy Refresher is a regular Refresher with added caffeine from green coffee extract and a source of B vitamins. Starbucks says a grande has up to 125 mg of caffeine, which is more than a single espresso shot at about 75 mg. You can build one on water, lemonade or coconutmilk.

Customizing is the key idea. You can ask for more or fewer pumps of the green coffee extract, and every Refresher can now be ordered with no caffeine at all. The full Refreshers guide goes deeper on flavors, bases and sugar.

Starbucks New Refreshers and Mango Cold Foam Drinks

The new refreshers are built around mango and strawberry. The lineup includes a Mango Strawberry Refresher, a Mango Strawberry Lemonade Refresher and the Mango Dream, which uses coconutmilk, plus energy versions of each.

Real strawberry pieces go in the cup, and they are freeze-dried in the energy versions. Mango cold foam is a new year-round topping, so you can add it to other drinks. Two other mango drinks join in the same wave, the Iced Mango Cream Matcha and the Iced Mango Cream Chai.

Because Mango Dream uses coconutmilk instead of water, it is a natural place to start if you avoid dairy. Check the toppings, since foams can contain milk.

The food headline is the Frog Cake Pop, a limited-time treat made of vanilla cake and buttercream dipped in green chocolate icing. It is a seasonal cousin of the regular cake pops, so it works as a small sweet add-on to any spring drink. The cake pops page lists the permanent flavors.

Starbucks also added two lighter snacks in the same wave. MUSH Overnight Oats is listed with 15 grams of protein and 7 grams of fiber, and the SkinnyDipped Dark Chocolate Coconut Almond Bites are listed with 3 grams of sugar. Both are packaged items, so they are easy to grab on the way out.

For drinks in a can or bottle, Starbucks added Poppi sodas in Shirley Temple and Grape flavors. For coffee at home, the season also brought Sun-Dried Ethiopia Highlands, a single-origin medium roast from the Sidama region with notes of blackberry jam and wild mint. Food and snack items change quickly and vary by store, so treat this list as what Starbucks announced, not a guarantee.

The best first pick on the Starbucks spring menu depends on your taste, your caffeine limit and whether you want hot or iced. Use this table to start from one drink and adjust.

If you are new to ube, order the macchiato, because the coconut and milk soften the flavor. If you already love chai, try the new recipe plain first to taste the honey before you add syrup. And if you want the spring flavor without leaving your usual order, ask for toasted coconut syrup in it.

Spring arrives in two waves. Starbucks launched the latest lineup in early March, with the chai, coconut, ube, lavender and matcha drinks, then added Energy Refreshers, mango drinks and the second ube drink in early April.

Limited-time items stay while supplies last and leave when the next season takes over, which is why dates are not fixed. In practice, the spring drinks rotate out as the summer lineup arrives, and permanent items such as toasted coconut syrup and Energy Refreshers stay. The fall favorites follow the same pattern a few months later.

A simple rule works: if the app shows a drink, you can order it. Licensed stores, such as those inside grocery stores, airports or campuses, often carry a shorter list than a standalone cafe, so a missing drink there does not mean it has ended everywhere.

What a Starbucks New Spring Menu Means for Your Usual Order

A seasonal refresh does not take your regular drink away. Permanent drinks such as lattes, cold brews and Frappuccinos stay on the board, and the new menu mostly adds toppings, syrups and a few specialty builds.

That gives you easy swaps. Add toasted coconut syrup to your usual latte, put lavender cold foam on an iced matcha, or ask for mango cold foam on a Refresher you already like. When the limited items leave, the permanent pieces stay, so the change you like most may still be there next season. See the new items on the Starbucks menu page for what else has been added lately.

Anything on the Starbucks spring menu can be adjusted, and the app shows each option on the customize screen. A few changes matter most.

• Sweetness: change the pumps of classic or flavored syrup, or pick a sugar-free syrup where a store offers one.
• Milk: swap in oat, almond, soy or coconut milk in most drinks.
• Temperature: drinks listed as both can be hot or iced, though some limited builds are iced only.
• Caffeine: add or remove green coffee extract in a Refresher, or order it caffeine free.
• Foam: ask for a different cold foam on a drink you already like.

A short order reads well at the counter and in the app: "grande iced chai, half the usual syrup, lavender cold foam." Name the size, the base, the change and the topping, in that order.

Mobile order is the easiest way to see what is in stock, because unavailable items usually do not appear. Add-ons and foam swaps can raise the total, so confirm the price on the final screen.