A comprehensive review of Starbucks’ 2026 spring menu

Elizabeth Geib and Trudy Ragsdale • March 22, 2026 • 1,808 Views

Starbucks’ 2026 spring menu consists of varied foods and drinks, ranging from lavender to coconut and yuzu citrus cream to vanilla cake. Writers Liz Geib and Trudy Ragsdale reviewed the new offerings, tasting each item and providing honest feedback on flavor, texture, and presentation. Trudy Ragsdale noted the visual-to-taste comparison: “While the majority are visually appealing, some products didn’t live up to the expectations set by their appearance.”

Displayed is an exhibition of the various bakery treats featured on Starbucks’ 2026 spring menu. The desserts include the Yuzu Citrus Blossom, the Berry Blondie, the Strawberry Matcha Loaf and the Frog Cake Pop. (Elizabeth Geib)

As Starbucks Coffee enters a new season, new and unique drinks are becoming a priority on its robust menu. Ranging from a refreshing lavender beverage to a strong ube cold brew, each new spring drink brings a fresh taste to the classic menu.

The new drinks come in various flavors, including ube and coconut, with a delicate lavender flavor. Notable beverages we tasted include the Iced Lavender Cream Matcha, Iced Lavender Cream Chai, Iced Lavender Latte, Iced Ube Coconut Macchiato and Lavender Crème Frappuccino® Blended Beverage. Alongside the latest beverages, Starbucks has also introduced several seasonal pastries and desserts that entice avid fans, including a green, chocolatey Frog Cake Pop, a warm, fluffy Yuzu Citrus Blossom, a soft, cakey Strawberry Matcha Loaf and a jam-glazed Berry Blondie.

Starbucks’ 2026 Spring Menu

Lavender Cream Matcha

The matcha topped with a lavender cold foam creates a cohesive blend of earthy and floral flavors to create the new Lavender Cream Matcha. On top of the flavors coherently combining, the juxtaposition of green and lavender hues creates a unique and striking appearance to the drink. (Trudy Ragsdale)

Our Rating: 8.5/10

The Iced Lavender Cream Matcha blends the sweet notes of lavender with a strong kick from the matcha. Though it was a beautiful drink visually, unfortunately, it seemed to be a letdown on our palettes. The matcha flavor had an overpowering kick that silenced the lavender, but then completely disappeared after the first taste, taking all previous flavors with it.

Lavender Crème Frappuccino

The Lavender Crème Frappuccino is immediately eye-catching. Its tones of light lavender immensely complemented the fluffy whipped cream topping to create a colorful drink full of soft tones. As well as the visual, the drink flavors encapsulate the spring spirit with its sweet floral flavors of cold creamy lavender and rich vanilla. The finishing touch of the whipped cream adds another fluffy layer to finish the beverage off with a sweet note. (Trudy Ragsdale)

Our Rating: 9.5/10

By far our favorite was the Lavender Crème Frappuccino Blended Beverage. The sweet notes of vanilla mixed with refreshing lavender left our taste buds completely satiated. The texture of shaved ice mixed with creamy milk was a delicious concoction that Starbucks seems never to miss. Topping the liquid lavender notes was a dollop of whipped cream that was sweet yet not overly sweet, avoiding overshadowing the beverage’s base. This drink was by far our favorite and completely exceeded our expectations.

Iced Lavender Cream Chai

The Iced Lavender Cream Chai is a refreshing drink consisting of a creamy chai latte topped with a new addition of creamy lavender cold foam. The spicy chai contrasts with the sweet but subtle floral of the cold foam, creating a nice combination full of flavors. Aside from the taste, the visual representation exhibits an aesthetically pleasing range of purples and milky browns, presenting a drink ready to be tasted. (Trudy Ragsdale)

Our Rating: 9.5/10

Following as a close second was the Iced Lavender Cream Chai. With our first sip, we were met with the familiar creamy lavender foam, followed by a rush of sweet tea. Our first impression was that it was almost overly sweet, with the original authenticity of the flavors being lost in the cloying mix. On our second and third sips, the beverage seemed to become exponentially better as we acclimated to the sugary shock. If you are looking for a sweetness overdose, this drink is definitely for you.

Lavender Latte

The Lavender Latte may appear as an ordinary blonde espresso roast, but below the surface, hints of a refreshing lavender gives a delightful twist to an ordinary drink. Out of the current featured drinks, this latte is one of the more caffeinated and refreshing options for this spring, making it a fan favorite. (Trudy Ragsdale)

Our Rating: 7/10

The Iced Lavender Latte was a drink of many layers, literally. The lavender syrup coating at the bottom of the drink was the first thing we noticed. Unfortunately, the drink itself felt unbalanced, with the syrup settling heavily at the bottom while the rest of the latte lacked the promised lavender flavor. In conclusion, the drink felt more like a mediocre latte mixed with a portion of unappealing syrup sitting at the bottom.

Iced Ube Coconut Macchiato

The Iced Ube Coconut Macchiato was a new and unique addition to the Starbucks spring menu. The purple color and coconut shavings capture the essence of the drink’s unique tang. The ube adds a sweet, nutty tone to the drink while simultaneously highlighting the vibrant flavor of coconut, which simultaneously highlights the subtle sweet undertones.

Our Rating: 5.5/10

An immediate observation about the Iced Ube Coconut Macchiato was that it was delicately prepared. The beverage was visually appetizing, with various purple hues seeping into a creamy coconut froth. However, the taste was not quite as appealing, as the ube and coconut did not blend into a cohesive flavor. After being hit by the extreme bitterness of the espresso-based drink, we agreed that it was not as refreshing as we had thought. The purple ube and coconut looked delectable, but was completely overshadowed by the coffee’s strength. Although an innovative and interesting concept, the macchiato was unfortunately not quite up to the standard of the other beverages that are offered.

Yuzu Citrus Blossom

Starbucks’ Yuzu Citrus Blossom was a popular addition among the baked treats. The crisp doughy edges enveloped the lemon jam, creating a delicious contrast of savory crunch and yuzu citrus cream. (Elizabeth Geib)

Our Rating: 7.5/10

The Yuzu Citrus Blossom pastry was a visual masterpiece. The golden jam cascaded down the center in contrast to the crispy edges of the pastry. Overall, the appearance was warm and inviting. Excitement was built up to the first bite. However, it was highly debatable whether the delicacy’s taste lived up to its visual appeal. The Blossom’s flakiness looked delectable and crisp, but the actual consumption was a letdown. The seemingly crisp dessert was overly doughy, with the sense of crunch immediately being lost post-first bite. But after a seemingly tasteless first bite, a pop of the citrusy jam finally kicked in, saving the pastry.

Strawberry Matcha Loaf

The Strawberry Matcha Loaf was a sweet sight to see. Matching its visual characteristics was its strawberry-icing glaze. The aesthetically pleasing slice consists of carried flavors of matcha and strawberry, swirling together to make a coherent flavor. (Elizabeth Geib)

Our Rating: 8.5/10

We were definitely looking forward to trying the Strawberry Matcha loaf. The loaf appeared fluffy and airy, the pink and green streaks depicted the flavors of the refreshing matcha and strawberry, topped with a light pink frosting. The strawberry frosting was a delicious, sweet topping to the loaf, and it was surprisingly a refreshing touch. However, the actual loaf itself lacked the strong flavor of matcha and strawberry. It didn’t give enough besides the strawberry frosting that pulled through.

Berry Blondie

The Berry Blondie was a treat that was definitely made for the pastry lovers. Gooey blue and raspberry jam seeped into the thick Blondie dough, which was glazed upon. Another element of the Blondie was its crisp edges, encasing the warm preserves. Overall, a delicious addition to the Spring 2026 menu and an edible favorite. (Elizabeth Geib)

Our Rating: 7/10

The Berry Blondie was definitely our favorite food item on the menu. Even looking at the delectable treat, our hopes were high. The dark berry jam was dipped and tucked between the grooves of the blondie, creating a unique, eye-catching pattern. What initially stood out was the small nutty crunch in the seemingly doughy blondie. With an unexpected twist, the Berry Blondie turned it into a unique experience with hints of vanilla and almond. The prominent flavor of the jam tasted like a berry medley and blended well with the simplicity of the white chocolate. As for the cakey blondie part, the dough was immensely moist, similar to various other items on the menu.

Frog Cake Pop

Starbucks’ Frog Cake Pop is one of the most beloved additions to the 2026 spring menu. The thick coat of sage buttercream frosting mantled the inner moist vanilla cake. Apart from the taste, a noteworthy observation was the culinary art that lay on top of the icing coat. (Elizabeth Geib)

Our Rating: 4/10

The Frog Cake Pop was a short experience full of moist sweetness. Visually, the baked treat is shaped and molded to depict an endearing frog with a green body and a chocolatey smile. Something we noticed immediately was the batter’s density. Though an appealing sage-green buttercream surrounded the dough, the internal flavor was not distinct from that of any other non-featured cake pop. Despite the lack of precision in the spring theme, the vanilla cake beneath the culinary art was an enjoyable, familiar palate of the well-known Starbucks treat.

Overall Rating: 6/10

Starbucks’ spring menu delivers a mix of creative seasonal flavors, with a few standout drinks and desserts that make the lineup worth trying.

The coffee company’s next batch of featured drinks has not yet been disclosed; however, drink enthusiasts speculate it will be within the next couple of weeks.

What do you think?

About the Contributors

Elizabeth Geib, Writer

Class of ‘28 | First year journalist who loves cinnamon rolls, cats and rainy days.

Trudy Ragsdale, Writer

Class of ‘28 | First year writer and iced chai lover

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D

Deborah Casnoff • Mar 25, 2026 at 6:15 am

Skip lavender and pistachio
Please
Let food be food


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