Starbucks Asia has introduced seven new springtime flavors that have us dying to break out the shorts and sandals — even if it’s only February. The company announced Feb. 21 the addition of this year’s springtime seasonal beverages at its stores in Asia; let’s hope they make their way to the west!
Are you ready for these options? They’ll make you want to book a flight immediately.
The Coconut Water Espresso Shakerato is made with espresso shaken with ice and poured over chilled coconut water, sweetened with coconut syrup and topped with espresso foam and a slice of fresh lime.
The Valencia Orange Cocoa Cappuccino is made with sweet, citrusy Valencia orange mocha sauce topped with steamed milk, espresso and foam, then sprinkled with dried orange and cocoa powder sprinkles, available hot, iced or blended.
Steamed milk is infused with caramel sweet Tahitian vanilla syrup, topped with espresso and finished with specks of vanilla bean and vanilla drizzle for the new Tahitian Vanilla Macchiato. Hot, iced or blended.
Returning from last year, the Matcha & Espresso Fusion is made with fine matcha (green tea) powder layered with espresso and milk, available hot or iced.
Available in Japan, Starbucks’ Sakura Blossom — cherry blossom, long a symbol of spring’s renewal — beverages, the Sakura Blossom Cream Latte and Sakura Blossom Cream Frappuccino, feature a Sakura sauce made with cherry petals, condensed milk and white bean paste, finished with pink shaved chocolate (inspired by cherry petals) and bright pink rice crackers atop a swirl of maple whipped cream.
Starbucks South Korea will see the release of the Choux Cream Latte — rich espresso and steamed milk are topped with custard-flavored whipped cream for a hot or iced drink inspired by French cream puffs, or choux à la crème.
Also in South Korea, Starbucks’ Chamomile Apple Tea, a blend of caffeine-free Teavana chamomile tea, sweet apple and agave, refreshing hot or iced.
Did you see those Sakura Blossoms? Yum!