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What's on Starbucks' new holiday menu: Cran-Merry Orange Refreshers and more
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What's on Starbucks' new holiday menu: Cran-Merry Orange Refreshers and more

The festive red Christmas cups have been revealed and Starbucks is ready to fill them with new and returning seasonal drinks.

The coffee chain announced its official 2024 holiday menu this week, which includes an array of inventive sips and bites.

Four hot holiday drinks will be available at Starbucks on November 7th.

Starbucks

Scroll down to find out more.

New Starbucks Christmas Drinks: Cran-Merry Orange Refresher, Salted Pecan Crunch Cold Brew, Christmas Cold Foams

With the new Cran-Merry Orange Refresher, Starbucks is launching holiday refreshers for the first time and transforming bright red cranberries – a long-standing hallmark of the season – into a star menu item.

The new Cran-Merry Orange Refresher with lemonade.

Starbucks

Customers can also order the drink as a Cran-Merry Orange Lemonade Refresher or have it made into a Cran-Merry drink with the addition of coconut milk.

“These drinks were heavily inspired by the idea of ​​a celebratory punch as a sensory experience – the look, the aroma, the taste,” said Billy Altieri, senior beverage developer at Starbucks, in an announcement for the new menu items.

A series of three new holiday refreshers at Starbucks.

Starbucks

Altieri said the drink combines sweet oranges and warm spices to complement the crisp cranberry flavor.

All three new iced drinks can be customized to order with seasonal cold foam for the holidays.

New cold foam flavors, which are made dairy-free and can be added individually to drinks for a fee, include Gingerbread Cream and Salted Pecan Cream.

Returning cold foam flavors include Peppermint Chocolate Cream, Sugar Cookie Cream, Chestnut Praline Cream and Caramel Brulée Cream Cold Foam, the latter being the only option not available in a dairy-free format.

Another new drink this season that takes advantage of the sweet foam component is the Salted Pecan Crunch Cold Brew. This sweet and savory drink is made with Starbucks Cold Brew and sweetened with a hint of vanilla, topped with salted pecan cream cold foam and a crunchy pecan flavored sugar.

Seasonal Starbucks drinks are returning to coffee shop menus

The Seattle-based coffee chain is also bringing back some popular handcrafted espresso drinks, including the Peppermint Mocha, Caramel Brulée Latte, Chestnut Praline Latte and Iced Sugar Cookie Almond Milk Latte.

Tea fans should check out the Iced Gingerbread Oatmilk Chai.

New seasonal Christmas cookies at Starbucks

A new holiday-inspired savory turkey, sage and béchamel pastry at Starbucks.

Starbucks

The new Turkey Sage Danish is a savory puff pastry filled with turkey sausage and a creamy bechamel sauce.

New sweet treats include personal-sized dark toffee bundt cakes, easy iced penguin shortbread cookies, and snowman cake pops made with vanilla cake and buttercream dipped in white chocolate frosting.

In addition to the returning Sugar Plum Danish and Cranberry Bliss Bar, four new holiday menu items will be added to the pastry case.

Starbucks

The Sugar Plum Cheese Danishes and Cranberry Bliss Bars both return to the pastry case this season.

Starbucks will also offer three seasonal whole bean coffee blends in stores throughout November and December, including Starbucks Thanksgiving Blend, Starbucks Christmas Blend, in its 40th year, and Starbucks Holiday Blend.

Starbucks Reserve is adding three new holiday drinks

At US Starbucks Reserve Roasteries and stores in Seattle, Chicago and New York City, customers can try three exclusive new drinks with an iconic holiday flavor – eggnog.

The Reserve locations offer Iced Caramel Brulée Eggnog Lattes, Eggnog Espresso Martinis and Fog Nog Tea Lattes.

Treats can be ordered from Starbucks holiday drinks

The new holiday menu will be available at Starbucks locations nationwide for a limited time starting November 7th.

An earlier version of this story was originally published on November 6, 2024 and announced the new holiday menu.

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