Starbucks' newest holiday drink introduces its first-ever vegan holiday drink and the Iced Sugar Cookie Almondmilk Latte was inspired by the flavors of German spritzen cookies. German sugar cookies inspired this new beverage, which can be ordered iced or hot, made with sugar cookie-flavored syrup, a base of Starbucks Blonde Espresso, almond milk, and a sprinkling of red and green pieces on top.
Starbucks' Sara Bennett says, "The almond flavor from the almondmilk makes for a natural pairing with the nutty notes in Starbucks Blonde Espresso. We also wanted to harness the buttery and vanilla notes of the cookie, which you can pick up in the aroma from that first sip from the sugar cookie flavored syrup and sprinkles." This nostalgic drink promises to be a treat for all Starbucks fans, vegan or not.
What's Driving This Trend
- Vegan Holiday Drinks
- The rise of veganism and environmentally conscious consumers creates opportunities for businesses to develop more plant-based alternatives and tap into a growing market.
- Flavored Syrups
- The popularity of flavored syrups used in seasonal beverages allows companies to experiment with different taste profiles, potentially leading to new creative flavor combinations and product offerings.
- Blonde Espresso
- The use of blonde espresso as a base instead of traditional espresso could spark a trend in using lighter roasts for coffee-based drinks.
Who This Affects Most
- Food and Beverage
- The holiday season brings an increase in demand for seasonal drinks and menu items, with businesses focusing on creating unique and festive offerings.
- Plant-based Products
- As more consumers choose vegan and plant-based options, the food industry has a growing market for plant-based alternatives, requiring businesses to adapt their product offerings.
- Coffee Industry
- The innovation within the coffee industry has created new opportunities for experimentation with roasting profiles,increase usage of syrups and exploring unique flavor combination to cater the diverse customer demographic.
