Starbucks Canada has introduced a refreshed spring menu featuring new chai beverages, ube and coconut drinks, and the return of lavender favourites across Canadian coffeehouses.
The seasonal menu brings several new drink flavours alongside returning favourites, along with new food items and spring themed drinkware collections.
New Premium Chai Arrives
A new premium chai recipe forms the foundation of several drinks on the spring menu. The blend features black tea with warming spices including cinnamon, clove, cardamom and ginger along with a touch of honey.
The new chai base allows customers to adjust sweetness or spice levels while adding flavour options such as vanilla, brown sugar or cinnamon dolce syrup.
Toasted Coconut Drinks
Coconut flavours appear across several drinks this season. The Toasted Coconut Cream Cold Brew combines cold brew coffee with toasted coconut cream flavoured cold foam, creating a smooth finish with coconut notes.
The Toasted Coconut Latte blends espresso with toasted coconut syrup and milk. The beverage is available hot or iced.
Ube Coconut Beverages
Ube, a purple yam widely used in Filipino desserts, arrives in two new drinks. The Iced Ube Coconut Macchiato features layers of milk and espresso served over ice with toasted coconut syrup and ube coconut cream cold foam finished with toasted coconut flakes.
The Ube Coconut Latte pairs espresso with steamed milk infused with toasted coconut syrup and ube, creating a purple foam and a lightly sweet coconut flavour.
Customers can also customize iced beverages with ube coconut cream cold foam for a limited time.
Lavender Drinks Return
Lavender beverages return to the spring menu including the Iced Lavender Cream Chai, which combines chai spices and milk served over ice and topped with lavender cream cold foam.
Other returning drinks include the Lavender Latte, made with blonde espresso and steamed milk with lavender flavour, available hot or iced, and the Lavender Crème Frappuccino Blended Beverage, made with vanilla syrup, milk, ice and lavender notes topped with whipped cream.
Iced Cherry Chai Returns
The Iced Cherry Chai also returns to the menu in Canada. The drink features an iced chai latte topped with cherry flavoured cold foam.
Spring Matcha Drinks
Matcha drinks remain part of the seasonal lineup. The Iced Lavender Cream Matcha combines matcha, milk and classic syrup served over ice and topped with lavender cold foam.
New and Returning Food Items
The spring food menu includes the new Mini Dill and Rye Bagels, which feature three rye pumpernickel bagel rounds filled with dill cream cheese with lemon zest and topped with sesame seeds.
Two cake pops are also available for a limited time. The Lemon Cake Pop returns to the menu while the Frog Cake Pop features vanilla cake mixed with buttercream and coated in green icing.
Spring Merchandise
New drinkware collections inspired by matcha tones and cherry blossom season are arriving in stores. The merchandise lineup includes tumblers, mugs and cold cups designed around shades of green and spring florals.
Late Spring Additions
More drinks are scheduled to arrive beginning April 7. The Iced Ube Coconut Cream Shaken Espresso will combine espresso with coconut notes and the sweetness of ube.
Two drinks called the Cannon Ball Drink and Pink Cannon Ball Drink will join the permanent menu. These beverages mix lemonade or coconut beverage with Mango Dragonfruit and Strawberry Açaí Refreshers and fruit inclusions.