#FOOD: STARBUCKS ANNOUNCES SPRING 2026 MENU ITEMS

Starbucks is manifesting spring’s early return by releasing a fresh assortment of new and returning spring menu items, available in stores across Canada beginning March 3, 2026!

With its vibrant hues and delicate tasting notes, the spring menu arrives with new chai, ube and coconut drinks plus the return of lavender favourites.

Going coco-nuts for ube: Starbucks is excited to welcome Ube Coconut as the newest flavour in-store, and with it comes a variety of new beverage options.

The new Iced Ube Coconut Macchiato layers toasted coconut and creamy milk with shots of espresso, served over ice and topped with vibrant ube coconut cream cold foam.

The new Canadian-exclusive Ube Coconut Latte combines rich espresso with steamed milk infused with toasted coconut syrup and ube, creating a naturally purple, velvety smooth beverage that’s the perfect balance of sweet and nutty.

Starbucks new Toasted Coconut Cream Cold Brew pairs cold brew with toasted coconut cream cold foam, for a flavourful finish.

Available hot or iced, the new Toasted Coconut Latte combines Starbucks signature espresso with toasted coconut-flavoured syrup and milk.

Iced Cherry Chai is back: The Canadian-exclusive Iced Cherry Chai returns to Starbucks for a limited time, offering customers the chance to enjoy the creamy cold foam with notes of cherry on the iconic Chai Latte, made with a new, premium chai recipe.

Lavender is blooming: The customer-favourite flavour returns to Starbucks for a limited time, offering the opportunity to enjoy some subtly floral sips of spring.

The new Iced Lavender Cream Chai joins Starbucks premium chai with milk, served over ice and topped with lavender cream cold foam for a refreshing flavour combination.

Available hot or iced, the Lavender Latte includes Starbucks® Blonde Espresso Roast, steamed milk and floral notes of lavender.

The Lavender Crème Frappuccino® Blended Beverage features subtle notes of lavender combined with vanilla syrup, milk and ice, topped with whipped cream.

For a matcha twist, the Iced Lavender Cream Matcha combines smooth matcha with classic syrup, milk and lavender cold foam, served over ice.

Springtime ushers in a season of new beginnings, including what’s fresh in the bakery case.
Introducing Mini Dill & Rye Bagels: three savoury rye pumpernickel bagel rounds filled with dill cream cheese with a hint of lemon zest and topped with white sesame seeds. Available year-round starting March 3.

The Lemon Cake Pop is returning alongside the new Frog Cake Pop. Both cake pops are available for a limited time.

A new season means new drinkware. Starbucks new seasonal merchandise leans into both the vibrant green hues of popular matcha beverages, as well as the elegant florals of cherry blossom season.

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