Here's What's In Starbucks' New Cold Brew Treat

Just in time for the warmer weather, Starbucks has released a new iced coffee drink with a tropical twist — and I'm already obsessed. What's in Starbucks Toasted Coconut Cold Brew that makes it so delicious? The drink gives off major summer vibes and has me itching for my next tropical vacation. In fact, the inspiration behind the Toasted Coconut Cold Brew was a chewy coconut and honey candy from the Dominican Republic that is unique to the Dominican cuisine called jalao, according to a press release. If that doesn't say "warm weather treat," I don't know what does.

With jalao in mind, Sbux took the refreshing flavor and introduced the Toasted Coconut creation to their already-tasty line of cold brew beverages. Starting today, April 4, you can get yours at Starbucks locations all across the United States and Canada — and don't wait, because it's available for a limited time only and while supplies last.

As usual, Starbucks paid attention to every minute detail of their latest creation, resulting in the perfect blend of flavors that will make your tastebuds do cartwheels. Even though people in some parts of the country are still braving frigid temperatures and even several inches of snow, the Toasted Coconut Cold Brew will help you fast forward to Spring Break at a warmer destination. Here's how they do it.


Nariño 70 Cold Brew

Starbucks makes their Nariño 70 Cold Brew by steeping the beans in cool water for 20 hours! Because the beans never touch any hot water, the coffee that results is smooth, rich, and inherently sweet, with a chocolaty taste. Starbucks put a great deal of time and energy into crafting the Nariño 70 Cold Brew. In fact, in went through 65 different iterations before they found the winning combination and launched it to the public in 2015.

Fun fact: They named it "Nariño 70 Cold Brew" because 70 percent of the beans are from Nariño in Columbia.


Toasted Coconut Syrup

A dash of toasted coconut syrup beautiful complements the natural sweetness of the Nariño 70 Cold Brew. Hint: This syrup also likely makes a stupendous addition to any number of Sbux drinks, like the iced mocha Frappuccino. Just throwing that out there.



The Toasted Coconut Cold Brew is finished off with a splash of "coconutmilk" — one word (apparently that's the industry standard approach for nondairy milk alternatives) — making it even more creamy and delicious. Coconutmilk was introduced by Starbucks back in 2015 as yet another milk alternative customers can use to build their beverages. Coconut is the answer to all of your problems.

Who's ready for summer? Because it seems that it's already here — in our coffee, at least!