Starbucks’ crowd-favourite Smoked Butterscotch Latte returns along with new drinks

Kickstart your 2022 with Starbucks’ new line of sweet treats!

From Jan 5 onwards, seasonal poached pear drinks will be added to the Starbucks’ menu. These drinks include the all-new Poached Pear Pure Matcha Latte and Poached Pear Oolong.

Crowd-favourite Smoked Butterscotch Latte also makes a return and will be available hot, iced or as a frappuccino.

If you’d rather stick to your usual orders, you can still spice them up with Starbucks’ new plant-based options.

As Starbucks shifts to become more wellness-centred, they have begun to include healthier alternatives to satisfy your guilt-free indulgence!

Drinks with plant-based milks and plant-based whipped cream include the Oatmilk Green Tea Cream Frappuccino, Almondmilk Mocha Frappuccino and Soymilk Java Chip Frappuccino.

In addition to customising the plant-based milk options of your favourite beverages, you can also customize the sweetness levels of your drinks by choosing Regular, Less Sweet or Not Sweet. This option only extends to beverage flavours Vanilla, Caramel and Hazelnut.

Starbucks has introduced new desserts: Less Sweet Soy Green Tea Cheesecake, Pineapple & Yuzu Cheesecake and Pink Guava & Peach Cheesecake.

The cakes are also available for you to mix-and-match to make your very own Starbucks Dessert Box, perfect as a gift or for small gatherings.

To power up your mornings, two new breakfast sets have also been released.

Starbucks-goers can choose between the sweet and savoury Chicken & Cheese Bolo Bun Sandwich and the fluffy Scrambled Egg & Cheese Brioche Sandwich.

Breakfast sets are served with a tall-size freshly brewed coffee till 11.30 am daily, starting from $7.90.

For coffee lovers, there are also two new seasonal blends available – the Single-Origin Nicaragua and the Guatemala Casi Cielo.

For more exciting blends, you can check out the Sun-Dried Ethiopia Yirgacheffe Chelelektu, Nicaragua Maracaturra, and Kenya Thirirka from the Starbucks Reserve range.