Nothing says the most magical time of the year like the Starbucks red cup returning. This year is extra special as Starbucks celebrates 25 years of the iconic holiday cup and the return of a full menu of seasonal handcrafted beverages and festive food.
Starting Nov. 3, holiday beverages officially return to the Starbucks menu, including the Peppermint Mocha, Caramel Brulée Latte, Chestnut Praline Latte, Toasted White Chocolate Mocha, Irish Cream Cold Brew and, returning for its second holiday season, the nondairy Iced Sugar Cookie Almondmilk Latte.
Turning 20 this year, the Peppermint Mocha has become one of the most beloved holiday beverage on the menu. The beverage, which debuted in 2002, features espresso combined with steamed milk, mocha sauce and peppermint-flavored syrup, topped with whipped cream and dark chocolate curls*.
Espresso, steamed milk and rich caramel brulée sauce are combined and topped with whipped cream and caramel brulée topping to create the Caramel Brulée Latte*.
The Chestnut Praline Latte features espresso, steamed milk and the flavors of caramelized chestnuts and spices topped with whipped cream and spiced praline crumbs*.
Festive flavors of caramelized white chocolate mocha sauce meet espresso and steamed milk to create our Toasted White Chocolate Mocha, which is then finished with whipped cream and a topping of holiday sugar sparkles and crispy white pearls*.
Back for a second season, the Iced Sugar Cookie Almondmilk Latte combines sugar cookie syrup, Starbucks® Blonde Espresso, ice, creamy almondmilk, and is topped with festive red and green sprinkles*.
The Irish Cream Cold Brew unites bold, super smooth Starbucks Cold Brew with Irish Cream syrup, which is then topped with vanilla sweet cream foam and a strike of cocoa powder.
In the bakery case, new this year is the Chocolate Pistachio Swirl, which joins the returning Reindeer Cake Pop, Sugar Plum Cheese Danish, Cranberry Bliss Bar and Snowman Cookie.
The NEW Chocolate Pistachio Swirl’s creamy chocolate filling with notes of cinnamon and coffee is swirled into buttery brioche-inspired dough with mint chocolate chips and topped with chopped pistachios**.
Vanilla cake with chocolaty icing is finished with a festive red nose and antlers to make the Reindeer Cake Pop**.
The Sugar Plum Cheese Danish features cream cheese filling surrounded by a fluffy Danish and topped with spiced sugar plum spread**.
A blondie cake with tart dried cranberries, garnished with a layer of cream-cheese icing, orange zest and a sprinkle of dried cranberries make up the beloved Cranberry Bliss Bar**. Also available for purchase by the tray.
The fan-favorite Snowman Cookie starts with a buttery shortbread snowman dressed up in white chocolatey icing**.