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I reach for coffee most in colder months, but spring is when I start wanting lighter, brighter flavours.
That is usually when heavier, syrupy drinks stop appealing as much, so I look for coffees that still feel interesting without tasting wintery.
If that sounds familiar, these spring coffee drinks are the ones I would start with.
10 Spring coffee drinks (Best options for this season)
1. Lavender Latte
Spring is when I start craving floral flavours, which is why the Lavender Latte feels so seasonal. It has that soft, blooming aroma that fits the season without turning the drink into perfume.
This one is made just like you would any latte (hot coffee and steamed milk) but includes lavender simple syrup as well!
A little dried lavender on top helps the drink feel finished, and it makes the flavour seem a bit more intentional.
I like this one most with oat milk because it softens the lavender without flattening it. The calories will change with the milk and syrup you use.
2. Cold Brew Bloody Mary
This is the sort of drink I would put out for a spring brunch because it leans savoury and bright without feeling heavy. It gives you some of the Bloody Mary character, just without the alcohol.
It’s made like your traditional Bloody Mary (tomato juice, lemon juice, tabasco, Worcestershire sauce, etc.), but replace the vodka with cold brew coffee and a bit of sugar syrup if you’d like.
The calorie count depends on the recipe, especially if you add extras.
3. Café con Miel
Con miel simply means coffee with honey, so the flavour starts with coffee and finishes with a gentle sweetness.
Add in a bit of milk, vanilla, cinnamon, and nutmeg, and it’s perfect for sipping out on the balcony while listening to the birds chirp.
That honey note keeps it closer to an everyday coffee than a dessert drink.
I like the milk in this one to feel thick and frothy, because that texture suits the richer style of the drink. Whole milk is what I come back to most, but other milks work too.
4. Iced Americano
An iced Americano is one of the spring drinks I fall back on when I want something clean and easy to drink.
Usually under 10 calories a serving, it consists of 1-2 shots of espresso and water over ice.
I usually add a splash of milk or a little simple syrup, and sometimes blueberry extract if I want a different finish. An extra shot can also help the espresso flavour stand out.
It is the kind of drink I order when I want coffee without much else getting in the way.
5. Hazelnut Mocha
If you already like mochas, the hazelnut twist is an easy one to try because the nutty note changes the drink without making it feel unfamiliar.
This coffee-based drink includes not only semisweet chocolate along with hazelnut syrup.
Some cafés finish it with whipped cream, which makes it heavier. I prefer it when the chocolate and coffee do most of the talking, because then it still reads as a coffee drink first.
The first sip reminds me a bit of coffee mixed with Nutella, but it stops short of becoming cloying.
At Starbucks, it is made with hazelnut syrup, coconut milk, espresso, and a drizzle of mocha sauce, and I think it works hot or iced.
6. Iced Mandarin Orange Coffee
Citrus and coffee sound odd on paper, but once I tasted them together, the bright tang and smooth bitterness made more sense than I expected.
That sharper fruit note feels especially good in spring, when I want something less sweet than the usual coffee shop drinks.
The Iced Mandarin Orange Coffee combines cocoa powder, coffee, mandarin orange, cinnamon, and nutmeg over ice and cream.
With fresh mandarin syrup, the coffee stays in the background while the citrus adds enough lift to keep each sip moving. I have had it stirred and left in layers, and the mouthfeel changes more than the flavour does.
7. Vietnamese Iced Coffee
It is one of the drinks I reach for when the weather warms up because it feels lighter than many sweeter coffee drinks. The citrus gives it a clear point of difference.
All that’s in it is coffee, either sweetened condensed milk, regular milk, or evaporated milk, sugar, and ice!
Give it a good mix if you do not want the coffee and cream to separate.
The exact calorie count depends on the milk and how much condensed milk you use.
8. Sea Salt Cream Iced Coffee
The sweet-salty combination is what keeps me coming back to it. It feels more balanced than sugary.
This iced coffee (alternatively, you can make it with cold brew) features whipping cream, sea salt, and a bit of sugar to balance out the saltiness.
The whipped cream and coffee make it noticeably thicker, and the pinch of salt keeps the creaminess from going flat. That contrast is what makes the drink easy to keep sipping.
9. Rose Cappuccino
This one is a modern take on a cappuccino rather than a standard café order.
The rose cappuccino stays firmly in floral territory, and the scent is the first thing I notice. If the rose water is measured well, it smells elegant rather than perfumed.
The rose water is the part that matters most.
Mixing rose water with milk and light espresso, with perhaps a bit of simple syrup or white chocolate flakes, is an incredible treat you’ll want to drink all season long.
Used lightly, the rose water adds just enough floral detail to give the cappuccino some complexity.
10. Irish Iced Coffee
If I want something after dinner, the Irish Iced Coffee is an easy one to put on the list.
This one is made by shaking up some intense coffee with simple syrup, whiskey, and heavy cream.
Shake it well, because the alcohol, coffee, and cream will separate if it sits too long. I also like it with cold brew, or even coffee ice cubes, when I want the coffee flavour to stay sharper.
A dollop of whipped cream on top makes it feel a little more indulgent if you are serving it to guests.
Easter spring coffee recipes (Fun ways to make one)
Around Easter, a lot of spring coffees lean sweeter and a bit more playful. Think Easter Bunny Latte, Dark Chocolate Caramel Latte, and other seasonal-style drinks.
One I keep coming back to is the Minty Cold Brew.
You only need ground coffee, mint leaves, water, ice, and whichever milk or sweetener you like.
Mint can taste a bit one-note if you rush it, so I would make this a few days ahead and let the flavour settle. It works best once the mint has had time to infuse.
- 1Take some quality ground coffee and water for the cold brew.
- 2Add them to a large pitcher, pouring water over the top. Stir the mixture for a few seconds, then let sit in the refrigerator for 12 to 24 hours. Alternatively, you can make it in a French Press if you’d like!
- 3Once the 12 to 24 hours have passed (12 hours is preferable for less-strong coffee, and 24 hours if you like it stronger), pour it through a fine-mesh strainer into a clean pitcher.
- 4Let sit in the fridge for 2-3 days.
- 5After, take a couple of mint leaves and toss them into a tall glass. Use a muddler or the end of a straw to muddle the leaves a bit to release the flavors.
- 6Leave the muddled leaves in the glass, filling it with ice.
- 7Pour the cold brew up to ¾ of the glass over the ice and leaves.
- 8Add a bit of milk of your choice, creamer, and simple syrup to taste.
FAQs
Do cafes serve spring drinks in other seasons?
The exact spring menu depends on the café, but seasonal drinks often lean floral, iced, and lightly sweetened, with ingredients like honey.
What are the spring drinks at Starbucks?
The Spring 2023 drinks at Starbucks are the new Cinnamon Carmel Cold Brew and the Iced Strawberry Oat Matcha Tea Latte.
How do you order spring coffee drinks at Starbucks?
When I order a spring drink at Starbucks, I usually go size first, then the drink name, then the milk if I want something other than the default, and then any changes.
Step into spring with one of these drinks!
Now that you have a few spring coffee ideas to try, which one would you make first?
I would start with whichever one sounds closest to the flavours I already like, then branch out from there. Thanks for reading, and enjoy your spring coffee experiments!
