As the air turns crisp and leaves begin to change, Starbucks enthusiasts know it’s time for the much-anticipated return of the Pumpkin Spice Latte (PSL). However, this year, there’s a new drink on the fall menu that’s capturing the attention of those who prefer to skip dairy: the Iced Apple Crisp Nondairy Cream Chai.
Starbucks
While the flavor profile is not exactly the same as the PSL—which contains dairy that cannot be omitted—the warming chai spices combined with oat milk and crisp apple feature beloved autumnal flavors.
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The new Iced Apple Crisp Nondairy Cream Chai
The Iced Apple Crisp Nondairy Cream Chai is Starbucks’ latest foray into catering to the growing demand for plant-based beverages.
This drink represents a unique combination of flavors that Starbucks customers have increasingly sought out, while at the same time showcasing new menu innovations.
“In 2023, we saw that the Chai Tea Latte was the top beverage to be customized with the apple brown sugar syrup,” a spokesperson for Starbucks tells VegNews.
“Inspired by this popular customer customization, the new Iced Apple Crisp Nondairy Cream Chai features warming spice flavors of chai combined with creamy oat milk and topped with non-dairy apple crisp cold foam, for a sip reminiscent of homemade apple pie often enjoyed at fall gatherings,” the spokesperson says.
This summer, Starbucks launched non-dairy vanilla sweet cream and vanilla sweet cream cold foam, made with oat and soy milk. Both items were featured in five drinks and made available to order on any item.
The new Iced Apple Crisp Nondairy Cream Chai is the first time Starbucks has featured flavored non-dairy cold foam on a seasonal beverage.
Expanding the non-dairy fall menu
The Iced Apple Crisp Nondairy Cream Chai joins a lineup of other non-dairy fall offerings that aim to provide more inclusive options.
Starbucks
The returning Apple Crisp Oatmilk Macchiato, for instance, layers the flavors of apple, cinnamon, and brown sugar with Starbucks’ signature espresso, all served over oat milk. Another returning beverage is the Iced Apple Crisp Oatmilk Shaken Espresso.
Exclusive to the Starbucks app, customers will also find the Iced Caramel Apple Cream Latte (which can be customized with plant-based milk) and the Iced Honey Apple Almondmilk Flat White (topped with non-dairy apple crisp cold foam made vegan by omitting honey).
This year’s fall lineup solidifies a lean into more non-dairy items at Starbucks, with the new Iced Apple Crisp Nondairy Chai tapping into customer-favorite customizations.
“Combining the fall flavors of pumpkin and apple with chai continues to increase in popularity amongst Starbucks customers,” the spokesperson says. “The new Iced Apple Crisp Nondairy Chai is the first beverage that brings together apple and chai in a seasonal menu item.”
The PSL evolves but not in the US
While a lineup of non-dairy apple beverages is a welcome addition to the seasonal fall menu, the PSL—first added to the coffee chain’s menu in 2003—is an iconic Starbucks creation that some customers cannot enjoy.
Starbucks
Despite its popularity, the PSL is made with a pumpkin spice sauce that contains dairy, making it off-limits for those seeking a fully vegan option in the United States. Even though non-dairy milk substitutions are available, they do not fully address the needs of those avoiding all animal products.
Outside of the US, some regions of Starbucks, including the United Kingdom, do offer a vegan version of the PSL made using dairy-free pumpkin spice syrup. However, the US recipe continues to use the dairy ingredient.
“Over the years, we’ve continued to evolve our fall menu, both in the US and internationally, to meet our customers where they are and deliver on new and exciting flavor experiences,” the spokesperson says.
This year, the persistence of dairy in the PSL is particularly exclusionary, as Starbucks has expanded its fall offerings with an array of pumpkin spice-inspired beverages and experiences.
In addition to the PSL, Starbucks will offer a Pumpkin Cream Cold Brew and an Iced Pumpkin Cream Chai. At its Reserve locations in Seattle, Chicago, and New York City, Starbucks will introduce both new and returning pumpkin spice creations, such as the Pumpkin Spice Affogato, the Starbucks Reserve Pumpkin Spice Whiskey Barrel-Aged Cold Brew, and the Pumpkin Spice Espresso Martini, among others.
The coffee chain is also introducing a selection of fall-inspired food items, none of which are plant-based.
Dairy-free at Starbucks
Starbucks’ journey towards offering more plant-based options has been gradual, and at times, slow to meet the evolving needs of its customers. The introduction of soy milk in 2004 was a significant milestone, marking the company’s first foray into plant-based milks.
Starbucks
However, it wasn’t until a decade later that Starbucks expanded its offerings to include coconut milk in 2015 and almond milk in 2016. Oat milk, which has become a favorite due to its creamy texture and neutral taste, didn’t make it onto the menu until 2020.
Starbucks has also expanded its menu throughout the years to include beverages centered around its plant-based milk offerings.
“A growing percentage of the population are non-dairy consumers—and we meet these customers with products like our new non-dairy cold foams, non-dairy cold brews, and the iced shaken espresso platform, which is oat milk-based and has grown significantly,” the spokesperson says.
These additions have been welcomed by customers who avoid dairy, but the continued practice of charging extra for these alternatives has remained a sticking point. This upcharge is seen by many as a barrier to making plant-based choices more accessible to all customers, regardless of dietary restrictions or ethical preferences.
Starbucks
As a company that often touts its commitment to sustainability and inclusivity, this policy stands at odds with the progressive image Starbucks aims to project. Over the years, many customers—including celebrities such as Sir Paul McCartney, Alicia Silverstone, and James Cromwell—have protested the upcharge, which Starbucks has dropped in recent years in a number of other countries.
In addition to its summer launch of non-dairy cold foam, Starbucks also planned to release a non-dairy whipped cream (an option it offers outside of the US) and its first vegan as-is Frappuccino, but the launch has been delayed.
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Anna Starostinetskaya is the Senior News Editor at VegNews and is always keeping an eye on all things vegan in her home city of San Francisco, CA and everywhere else.
