Ah, spring is here! And a new season means new Starbucks drinks and food. For the 2016 vernal equinox, the coffee giant has introduced dynamic offerings such as the caramelized honey latte.

The new beverage can be made hot, cold or into a Frappuccino. The caramelized honey latte is made with slow-cooked caramel honey sauce that is combined with espresso and topped with steamed milk, according to Starbucks. If it sounds appetizing, get it while it’s here. The caramelized honey latte is available for a limited time only.

“One of the things we’re most excited about with caramelized honey latte is how well it works both hot and iced,” Christal Canzler, a member of the Starbucks beverage development team, said in a press release. “It’s perfect for spring weather.”

This latte isn’t the only new item for spring. Starbucks also introduced the cherry blossom Frappuccino for a limited time, March 15-20. Inspired by the Japanese sakura tradition, the treat consists of strawberries and cream with white chocolate sauce and matcha drizzle. Although the cherry blossom Frappuccino was available at American Starbucks outlets for the first time in 2016, it has been sold at Japanese Starbucks stores since 2010. (If U.S. stores still have the matcha drizzle in stock, they may be able to recreate the drink for customers now.)


Starbucks isn’t just about drinks, so it also has new food items to offer in celebration of the spring season. Its Southwest-style steak wrap, with grilled fajita steak, chimichurri sauce, fire roasted corn, peppers, jicama, lettuce and a black bean spread, will be available in stores Tuesday. The wrap is served with blue tortilla chips and creamy chipotle sauce.

Keeping in mind the consumer who might have a sweet tooth, Starbucks is introducing apple fritters, chocolate chunk muffins, chocolate marble loaf cake and cinnamon raisin bagels.


The beginning of spring also marks the return of Teavana shaken mango black tea lemonade.

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