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Toasted coconut, lavender, and a new version of a classic drink will all be served up nationwide starting Tuesday.
SEATTLE — Pistachio and dubai chocolate will give way to toasted coconut, lavender, and a changed classic drink when Starbucks switches its menu from winter to spring on Tuesday.
The international coffee company announced the new menu on Monday, which includes new food and even seasonal merchandise, but its press release largely focused on the new drinks it would be offering during spring.
The company’s most colorful drink award may go to its new Iced Ube Coconut Macchiato, which mixes the sweet flavors of the vibrant purple yam and toasted coconut with creamy milk over shots of espresso and ice. A spokesperson for the company described the drink as having nutty-vanilla notes.
Toasted coconut flakes, toasted coconut syrup, and toasted coconut cream cold foam are also coming to the company’s menu and can be added to other drinks, both hot and iced. The syrup and coal foam will be available year-round starting on Tuesday.
The company is also changing up its chai recipe and giving customers the option to tone down, or tone up, the drink’s sweetness. It’s the first change the company has made to the classic drink after it became a menu mainstay over 25 years ago.
“By de-coupling sweetness and flavor, customers can adjust each component to their own preference,” the company said in a separate press release. “The standard recipe adds that sweetness back with the addition of classic syrup, but customers can now tailor the level of sweetness to their preference by adjusting the number of pumps. Or they can adjust the flavor by swapping classic syrup for a flavored one.”
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