Starting May 12, the summer menu arrives in coffeehouses with a new Refresher featuring tropical flavors like passionfruit and guava alongside returning horchata-inspired espresso beverages.

Newly uplifted Starbucks coffeehouses across Chicago and other markets in the U.S. feel warmer, more welcoming and rooted in their communities, turning quick stops into places to gather, work and linger.

A new mango twist for matcha and chai also joins the menu, plus the new Iced Ube Coconut Cream Shaken Espresso.

Let’s take a sweet spin through Starbucks cake pop history – from the Birthday Cake that started it all in 2011 to the newest treat to hop onto the Starbucks menu.

For nearly three decades, the Starbucks Hot Java Cool Jazz benefit concert has showcased talented young musicians in the Seattle area while raising more than $1.4 million for high school music programs.

From cake pops to cold foam, some of Starbucks most enduring menu innovations have not only stood the test of time but also evolved to stay fresh, finding new life and new fans.

Step inside the Chicago Roastery, a 35,000-square-foot cathedral of coffee that offers an immersive coffee experience.

Inspired by the vibrancy of spring, from bold citrus to bright matcha and purple ube, the menu showcases layered flavors, seasonal ingredients and thoughtful artistry in every cup and plate.

For more than 25 years, Starbucks Chai Latte has delighted customers with its creamy comfort and warming spices.

Starting March 3, Starbucks welcomes spring with a refreshed menu.