Starbucks unveils Spring 2026 menu with lavender, toasted coconut, ube, and matcha

Starbucks rolls out its Spring 2026 menu across U.S. stores on March 3, 2026, putting ube and toasted coconut center stage while reworking its chai for easier customization. Corporate materials say the lineup will include new and returning lavender items, matcha-themed merch, a Frog Cake Pop, and tests of in-store updates referenced in early reporting without further detail.

The ube offerings arrive on multiple fronts and under several names in coverage: Allrecipes and Delish call the drink the Iced Ube Coconut Macchiato, Good Housekeeping labels it the Iced Ube Coconut Cream Macchiato, and USA TODAY describes a Starbucks Reserve Iced Ube Coconut Latte made with espresso and coconut milk poured over ice and topped with ube coconut cold foam and coconut flakes. Good Housekeeping notes the drink is “layered with toasted coconut syrup, espresso and milk, it’s topped with ube coconut cream cold foam and toasted coconut shavings,” and concludes in its headline, “I Tried Starbucks’ New Spring Drinks—And This Purple One Is the Clear Winner.”

Toasted coconut appears as two signature beverages: Toasted Coconut Cream Cold Brew and Toasted Coconut Latte. About Starbucks says, “Starting in March, customers can enjoy the new Toasted Coconut Cream Cold Brew and Toasted Coconut Latte, with toasted coconut syrup soon to be available year‑round.” Not all reviewers agree on balance: an Allrecipes taste writer reports that “Starbucks' cold brew definitely overpowers the coconut flavor in the cold foam,” even as Delish and Good Housekeeping position the toasted coconut cold brew as the more approachable, coffee-forward pick.

Chai gets a structural change this spring. About Starbucks describes the base as “crafted with a premium blend of black tea and warming spices like cinnamon, clove, cardamom and ginger” and says, “The new chai recipe is crafted for customization, allowing for the ability to adjust the level of sweetness, spice and overall flavor.” Allrecipes flags a specific new item, the Iced Lavender Cream Chai, and notes it’s “made with a newly reformulated chai base.” Returning lavender favorites listed by Starbucks include the Iced Lavender Cream Matcha, Iced Lavender Latte and Lavender Crème Frappuccino® Blended Beverage.

Food and merch for the season include the Frog Cake Pop, depicted by USA TODAY as “made with vanilla cake and buttercream icing, dipping in green chocolate icing,” and a slate of matcha- and cherry blossom‑inspired merchandise. Allrecipes lists the Frog Cake Pop alongside ube and lavender items as menu additions that “will be available on Starbucks' menu for a limited time.” Corporate preview also signals a later rollout: “Coming later this spring is new Energy Refreshers, offering customizable energy.”

Coverage and corporate materials do not resolve every detail. Reporting contains multiple official and outlet-specific names for the ube drinks and a Reserve variant; About Starbucks confirms toasted coconut syrup’s intended year‑round status but does not explicitly label other items permanent. The original reporting references tests of redesigned stores or “Back to Starbucks” updates, but offers no locations or timelines for those pilots.

Expect the new items to be visible in stores nationwide now, with toasted coconut poised to stick around longer and Energy Refreshers appearing later this spring as Starbucks expands its seasonal playbook into permanent flavor territory.