Starting Tuesday, May 6, Starbucks Reserve locations are rolling out new summer menu items that blend innovation with indulgence. But these sweet new treats are only available at Reserve Roasteries, which means you'll have to be in Chicago, NYC or Seattle to enjoy. And the headlining new drink might be worth making a trip if you're not there.
Making its summer debut is the Ube Espresso Martini—a bold, boozy spin on the fan-favorite Iced Ube Coconut Latte. This vibrant cocktail mixes Starbucks Reserve Espresso, Kalak Vodka, cream and white mocha, all crowned with ube coconut cold foam. It's a luxe, velvety drink that feels as perfect for a summer rooftop as it does for a late-night lounge.
Also new is the Masala Chai Latte, a bold, spiced black tea blend from Assam, India. Notes of ginger, cardamom and black pepper bring heat and depth—perfect hot or iced.
On the food front, the new Crispy Hashbrown Egg Cup has arrived, with a savory combo of Parmigiano Reggiano, spinach and fresh herbs baked into a crispy hashbrown shell with a jammy egg center. Add sliced prosciutto on top and you’ve got a small plate that works for breakfast, brunch or a mid-afternoon bite.
Still on the menu are floral-inspired favorites like the Lavender Matcha Malt, Butterfly Tea Spritz and Rose Pistachio Twice-Baked Cornetto, along with the returning Iced Ube Coconut Latte—a drink that clearly continues to inspire.
Starbucks Reserve locations are also debuting new whole bean coffee—Rwanda Sholi Kundwa and Honey Process Ecuador Loja, and the customer-favorite Indonesia West Java blend will return—as well as new merch designed by artist Melissa Koby.