Starbucks Drops Colourful Spring Drinks Including New Ube Coconut Drink
As winter slowly loosens its grip, coffee lovers have something fresh to look forward to. Starbucks has announced a bright new spring menu that brings bold colours, floral notes, and coconut flavours to cafés across Canada starting March 3.
The seasonal lineup introduces a brand-new drink alongside returning favourites that many customers already love. Together, they aim to add a lighter, more playful feel to daily coffee routines as spring approaches.
New Purple Drink Takes Centre Stage
The standout addition this season is the Iced Ube Coconut Macchiato. The drink features the deep purple colour of ube, a sweet yam popular in desserts. Starbucks describes the beverage as having “creamy layers and bold flavour.”
The drink includes ube-flavoured cold foam layered over iced coffee and coconut notes. While Starbucks previously tested ube drinks in select cafés last year, this marks the first time the flavour rolls out nationwide for spring.
Coconut Flavours Expand the Menu
Coconut also plays a major role in the new offerings. Two new drinks join the menu in March: the Toasted Coconut Cream Cold Brew and the Toasted Coconut Latte. Both feature toasted coconut syrup and a light topping of coconut flakes for added texture.
Starbucks plans to keep the toasted coconut syrup available all year, allowing customers to add the flavour to other drinks beyond the spring season.
Lavender Drinks Return for Another Year
Lavender makes its third spring appearance at Starbucks. Fans can once again order the Iced Lavender Cream Matcha, Iced Lavender Latte, and Lavender Crème Frappuccino.
This year also brings a new addition: the Iced Lavender Cream Chai. The drink highlights an updated chai recipe that gives customers more control over sweetness and spice levels.
Chai Recipe Gets a Refresh
After updating its matcha recipe last year, Starbucks now shifts focus to chai. The refreshed chai still features black tea and warm spices, but customers can adjust flavour intensity to better suit personal taste.
The company has not yet shared details on how the new customization works behind the counter, but the change aims to give customers more choice with every order.
New Snack Joins the Lineup
Spring also brings a playful new treat. The Frog Cake Pop arrives as a seasonal snack made with vanilla cake and buttercream. Green icing and simple details give it the look of a smiling frog.
For customers who prefer packaged snacks, a protein popcorn option already landed in cafés earlier this year, offering a quick bite to pair with spring drinks.
What’s on the Spring Menu
New items arriving March 3:
- Iced Ube Coconut Macchiato
- Toasted Coconut Cream Cold Brew
- Toasted Coconut Latte
- Lavender Cream Chai
- Frog Cake Pop
Returning favourites:
- Iced Lavender Cream Matcha
- Iced Lavender Latte
- Lavender Crème Frappuccino
