Spring is officially arriving at Starbucks on March 3.
The coffee giant is rolling out its 2026 spring menu with a lineup that leans into three flavor profiles: floral lavender, tropical coconut, and the increasingly trendy ube. Add in a completely reformulated chai base and a brand-new limited-time snack, and this is shaping up to be one of the more substantial seasonal refreshes in recent memory.
Here’s everything hitting stores — and what’s worth knowing before you order.
The New Drinks Debuting on March 3
Iced Ube Coconut Macchiato
The headliner of the spring launch, the Iced Ube Coconut Macchiato brings one of food’s biggest current trends — ube, the vibrant purple Filipino yam — to Starbucks’ full coffeehouse lineup for the first time.
Starbucks previously tested ube at its Reserve locations, where it quickly developed a following. The spring menu marks its expansion to all participating stores. Expect creamy layers, a bold purple hue from the ube foam, and a tropical coconut pairing that plays well against the earthy sweetness of the ube.
This one is limited-time only, so it won’t be around forever.
Toasted Coconut Cream Cold Brew
Starbucks’ Cold Brew gets a spring upgrade with toasted coconut cream-flavored cold foam layered on top. The result is a smooth, creamy finish with coconut notes that complement the coffee’s natural richness.
Unlike the Iced Ube Coconut Macchiato, the Toasted Coconut Syrup and Toasted Coconut Cream Cold Foam used in this drink are joining the permanent menu — meaning you’ll be able to customize with them year-round even after the seasonal items disappear.
Toasted Coconut Latte
Starbucks’ signature espresso combined with toasted coconut-flavored syrup and milk. It can be ordered hot or iced, giving it some flexibility depending on whether spring actually feels like spring where you live.
Iced Lavender Cream Chai
The new addition to Starbucks’ lavender lineup combines the floral flavor with a spiced chai base — but this isn’t the same chai you’ve been ordering for years.
The Reformulated Chai: A Bigger Deal Than It Sounds
Starbucks is overhauling its chai recipe this spring, and it’s a meaningful change.
The new base is crafted with a premium blend of black tea and warming spices — cinnamon, clove, cardamom, and ginger — but the bigger shift is in how it’s designed to be customized. The new recipe allows customers to adjust sweetness, spice level, and overall flavor intensity, giving chai orders a level of personalization that wasn’t previously possible.
It’s a similar move to what Starbucks did with matcha in early 2025, when it reformulated that base in response to customer requests. The chai update appears to be driven by the same philosophy: give regulars more control over how their drink tastes.
The Iced Lavender Cream Chai is built on this new base, making it the first drink to showcase the reformulated recipe.
Lavender Returns — Controversy and All
Love it or hate it, lavender is back at Starbucks.
The floral flavor generated genuine debate last spring, with strong opinions on both sides. Fans of the Iced Lavender Cream Matcha and Iced Lavender Latte pushed for its return. Others were firmly in the “lavender belongs in soap, not coffee” camp.
Starbucks clearly came down on the side of the lavender enthusiasts.
Returning to the menu alongside the new Iced Lavender Cream Chai are the Iced Lavender Cream Matcha, Iced Lavender Latte, and Lavender Crème Frappuccino Blended Beverage. All are seasonal and available for a limited time.
What’s Coming in the Second Spring Drop (April 7)
The spring menu isn’t launching all at once.
A second wave of items hits participating locations on April 7, including:
- Iced Ube Coconut Cream Shaken Espresso — espresso with coconut notes and ube sweetness
- Iced Mango Cream Matcha — available year-round
- Iced Mango Cream Chai — available year-round
- Energy Refreshers lineup: Mango Strawberry, Mango Strawberry Lemonade, Pink Drink, and Mango Dream varieties
The Energy Refreshers are worth noting for customers who want to customize — Starbucks confirmed that any Refresher can be ordered as an Energy Refresher or without the added caffeine as a standard Refresher.
The New Snack: Frog Cake Pop
Starbucks is also adding a seasonal food item to go with the spring drinks.
The Frog Cake Pop features a vanilla cake base dipped in buttercream and rolled in green chocolatey icing, decorated to resemble a frog. It’s a limited-time item that leans into the seasonal aesthetic — and will likely become a social media staple from the moment it hits shelves.
What’s Worth Ordering
With this many new items, it helps to know where to focus.
The Iced Ube Coconut Macchiato is the item with the most buzz and the shortest window — limited-time offerings like this one tend to disappear faster than expected, especially when they generate strong early interest. If you’re curious about ube and haven’t tried it yet, this is the most accessible entry point.
For everyday regulars, the toasted coconut additions are the most practical wins. The syrup and cold foam going permanent means you can build coconut into your custom order long after the seasonal items are gone.
And if you’re a chai drinker, the reformulated base is worth a try on its own terms — the increased customization options genuinely change what you can do with a chai order.
The Bottom Line
Starbucks’ 2026 spring menu launches March 3 with the new Iced Ube Coconut Macchiato, Toasted Coconut Cream Cold Brew, Toasted Coconut Latte, and Iced Lavender Cream Chai — all built on or alongside a reformulated chai base that gives regulars more ways to customize their order. A second spring drop follows on April 7 with mango, more ube, and a new Energy Refresher lineup.
The lavender debate continues. The ube era is just getting started.
