Starbucks’ Pumpkin Spice Latte may be the most popular seasonal menu item ever. As such, its annual return is inevitable; instead, fans choose to opine over when the fall beverage will arrive… leaving Starbucks with the unenviable job of attempting to keep the cat in the bag across about 15,000 U.S. locations. Last year, the coffee chain gave everyone a 24-hour heads up on the drink’s official return date (which was August 27). But this year, Starbucks is hitting the ground running with its earliest PSL launch yet… today, August 25.
“The one-and-only Pumpkin Spice Latte (PSL) is back for its 17th year! The handcrafted beverage combines our signature espresso and steamed milk with the celebrated flavor combination of pumpkin, cinnamon, nutmeg and clove. Enjoy it hot, iced, or blended—topped with whipped cream and real pumpkin pie spices,” a Starbucks spokesperson told us, reiterating everything the world already knows. Additionally, another Starbucks creation is returning for the second straight year: the Pumpkin Cream Cold Brew—aka “Starbucks Cold Brew sweetened with vanilla syrup, topped with a pumpkin cream cold foam and a dusting of pumpkin spice topping.” (You can find our review from last year here.)
Meanwhile, Starbucks tossed a couple other announcements in its fall grab bag of returning menu items: Also coming back is the Salted Caramel Mocha (which can be blended into a Salted Caramel Mocha Frappuccino, too) as well as two bakery items: the Pumpkin Cream Cheese Muffin and the Pumpkin Scone.
Finally, the Bux slipped in one other important tidbit: Last month, the chain announced it would finally allow Starbucks Rewards members to earn Stars on credit/debit card and cash purchases (albeit half the Stars you earn from loading up your account)—but neglected to spill the beans on a start date. Today, Starbucks announced that the new policy officially kicks into gear on September 15.
Of course, if you're not ready for fall yet, you can still try Starbucks' newest summer-ready kiwi and starfruit drinks released just a week ago. Find out more here.
This story originally appeared on Food & Wine.
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