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Starbucks is welcoming warmer weather with floral drinks and bright citrus flavors, but its new spring menu delivers mixed results. The Lavender Chai and Yuzu Citrus Blossom emerged as standouts, while other seasonal additions proved less memorable.

Lavender Chai — 4.25/5

The Lavender Chai Latte pairs a familiar chai drink with lavender cold foam. The chai’s bitterness balances the foam’s subtle sweetness, creating a pleasant blend with floral undertones.

Brown sugar or strawberry syrup can add another layer of flavor for anyone looking to customize the drink.

Ube Coconut Caramel Macchiato — 2.5/5

The Ube Coconut Caramel Macchiato was not unpleasant, but its featured flavors failed to make much of an impression. Neither the ube nor coconut came through clearly, leaving it tasting much like an ordinary macchiato: acceptable, but unexceptional.

Yuzu Citrus Blossom — 4.25/5

The Yuzu Citrus Blossom was one of the strongest items on the menu. The cruffin-style pastry, combining elements of a croissant and muffin, struck a satisfying balance between flaky and soft.

Its yuzu jam supplied a lively burst of tangy citrus, although the filling leaned slightly too sweet.

Frog Cake Pop — 3.25/5

The Frog Cake Pop fits the spring theme with an especially cute design, but its flavor and texture were less successful. The cake was overly moist and much too sweet.

It may be worth buying for cheerful spring photos, but those primarily interested in taste may want to choose another treat.

Overall, the spring menu is a solid seasonal release, though it does not reach the heights of the fall and Christmas selections. Fans of floral flavors should consider trying the lavender offerings before the summer menu arrives.