Coffee Project is Launching a New Rose Cream Latte for Spring 2026
Katherine Pendrill — March 31, 2026 — Lifestyle
References: instagram & qsrmagazine
The New York-based café and coffee roaster Coffee Project is launching a trio of floral-forward drinks this spring, including the highly anticipated Rose Cream Latte.
Available now for a limited time, Coffee Project's new spring drinks are inspired by the smells and flavors of fresh spring florals. The first of the new drinks is the Rose Cream Latte, which is a caffeine-free drink that starts with the brand's house-made rose hibiscus iced tea, blended with rose syrup and milk, and topped with a semi-whipped rose cream. Customers can also enjoy the brand's Rose Hibiscus Iced Tea on its own, which is a sweet iced tea with notes of rose and hibiscus. Finally, there's the Pandan Foam Latte, which is a returning, caffeinated drink option that pairs espresso with house-made pandan syrup and a salted coconut foam topper.
Image Credit: Coffee Project
Available now for a limited time, Coffee Project's new spring drinks are inspired by the smells and flavors of fresh spring florals. The first of the new drinks is the Rose Cream Latte, which is a caffeine-free drink that starts with the brand's house-made rose hibiscus iced tea, blended with rose syrup and milk, and topped with a semi-whipped rose cream. Customers can also enjoy the brand's Rose Hibiscus Iced Tea on its own, which is a sweet iced tea with notes of rose and hibiscus. Finally, there's the Pandan Foam Latte, which is a returning, caffeinated drink option that pairs espresso with house-made pandan syrup and a salted coconut foam topper.
Image Credit: Coffee Project
Trend Themes
-
Floral-infused Beverages — A growing consumer appetite for botanically flavored drinks could enable novel extraction and stabilization techniques that preserve delicate floral aromas in ready-to-drink formats.
-
Seasonal Limited-time Menus — Brands testing limited seasonal releases are creating demand cycles that support modular production lines and rapid small-batch product engineering for timely rollouts.
-
Non-caffeinated Specialty Drinks — The rise of crafted caffeine-free options points to opportunities for alternative functional bases and shelf-stable formulations that mimic coffeehouse premiumity without stimulants.
Industry Implications
-
Coffee and Cafés — Independent and chain cafés may benefit from in-house ingredient innovation and bespoke micro-menu engineering that differentiate customer experience through unique seasonal offerings.
-
Beverage Manufacturing — Co-packers and beverage producers can explore advanced infusion, emulsification, and packaging methods to scale delicate floral and foam-forward beverages with consistent quality.
-
Hospitality and Foodservice — Restaurants and hotels could leverage limited-time botanical beverage programs to drive repeat visits and justify investments in specialized equipment and staff training for premium presentations.
8.6
Score
Popularity
Activity
Freshness
