On January 3, Starbucks unveiled an updated 2025 winter menu, which features a slew of new, revamped, and returning food and beverage items that reflect recent shifts in consumer priorities and preferences.
Here’s a breakdown of its most noteworthy additions.
A Sip of Spanish Culture
Starbucks is infusing its espresso lineup with the bold flavors of Spain, incorporating two styles of the Cortado into its permanent menu – an addition that caters to the growing interest in global flavors among U.S. consumers.
The most traditional version, the Starbucks Cortado, is made with steamed milk and three ristretto shots of Starbucks Blonde Espresso via a method that uses the same amount of coffee grounds as a standard espresso shot but requires less water, resulting in a sweeter, richer flavor despite its shorter extraction time.
“Cortado has long been a request from customers in South Florida and Chicago, so we tested the beverage in select Starbucks stores last year in those areas to gather feedback from both our baristas and customers,” said Ricky Gonzalez, a beverage developer for the coffee giant.
Gonzalez added that the drink was met with an “enthusiastic response from the community, who appreciated the authentic take on the beloved beverage.”
For customers looking for a dairy-free option, the Brown Sugar Oatmilk Cortado pairs the same method and style of espresso with steamed dairy-free milk, brown sugar syrup, and a sprinkle of cinnamon.
Both styles will come in 8-oz. portions, with iced customizations completely off the table, according to a company representative who told Food & Wine that Starbucks intends to remain true to the classic flavor profile and rich cultural heritage of the Cortado.
A Pocketful of Plant-Based Flavor
In addition to its Brown Sugar Oatmilk Cortado, Starbucks is also expanding its vegan food offerings, adding a new Spicy Falafel Pocket as another permanent menu fixture inspired by international flavors.
The certified vegan item is a mashup of smashed falafel, creamy hummus, pickled onions, roasted red bell peppers, and a spicy herb sauce that’s served in a toasted slice of lavash flatbread – a staple ingredient in Western Asian nations like Turkey.
Including more plant-based options on its menu may be a smart move for Starbucks, given the growing population of consumers who feel ambivalent about eating meat.
In a recent study by the International Food Information Council, 83% of survey respondents said they’re concerned about factory farming, with another 50% wary of the health impacts associated with the overconsumption of meat.
Mixing up the Matcha Latte
On top of introducing several new items, Starbucks is also revamping the formulation of its matcha beverages, as well as its preparation method.
Previously, the chain used a pre-sweetened powder in its green tea lattes, which meant its level of sweetness was also pre-determined.
However, Starbucks has pivoted to sweetening the drinks with its classic syrup and using an unsweetened matcha powder, enabling patrons to customize both the sweetness level and sugar content of their lattes.
The company is also instructing its baristas to make the lattes with a specialized new part for its blenders that ensures a smoother, more consistent blend that’s free of clumps of matcha powder.
The Food Institute Podcast
Is it possible to balance a legacy brand and innovative ideas for a food company? Bibie Wu, chief communications and technical development officer with Del Monte, shares how her company respects its past while looking to the future, and how her dual roles in marketing and product development inform each other and improve the company.
