Starbucks has unveiled a novel selection of protein-infused beverages, featuring both cold foam and lattes. This article presents an initial assessment from the editorial team at EatingWell, detailing their experiences and suggesting which new items are most noteworthy. The cold brew paired with unflavored protein cold foam garnered significant acclaim, appreciated for its delightful taste and absence of extra sugar. In contrast, other additions, such as the banana cream protein matcha, were met with a more reserved reception.
Starbucks has expanded its menu to include a range of protein-rich drinks, utilizing whey protein in its cold foams and a unique blend of 2% milk and whey protein in its lattes. These innovations aim to provide consumers with enhanced nutritional options. For instance, certain new matcha beverages now boast up to 36 grams of protein in a 16-ounce serving, while a standard portion of protein cold foam can add roughly 15 grams of protein to any iced drink. Notably, the plain and sugar-free vanilla variations of this cold foam contain no additional sugars, catering to health-conscious patrons.
Ahead of the official launch, two editors from EatingWell, including Abby Abesamis Demarest, were granted an exclusive opportunity to sample these new offerings. They evaluated three distinct beverages: the cold brew with plain protein cold foam, an iced banana cream protein matcha (customized without classic syrup for a lower sugar content), and an iced sugar-free vanilla protein latte. Their tasting session revealed a clear favorite among the trio.
The editors' joint assessment firmly established the Starbucks cold brew with unsweetened cold foam as the standout beverage. This combination was lauded for its exceptional taste and is highly recommended. Demarest particularly praised the cold foam's subtle sweetness, which perfectly complemented the cold brew, noting that the drink improved with every sip. The appeal of this option is further amplified by its lack of added sugar, making it a more wholesome choice for regular consumption.
However, the experience with the new drinks wasn't uniformly positive. While one editor found no chalkiness, Demarest experienced a noticeable chalky texture in her first sips of both protein cold foam drinks. This discrepancy suggests that the consistency and flavor profile might vary depending on the preparation and location. The iced sugar-free vanilla protein latte secured the second spot in their preference, mirroring the taste of a traditional iced vanilla latte but with the added benefit of being sugar-free and protein-enriched. The iced banana cream protein matcha, unfortunately, did not resonate as strongly with the reviewers.
Both editors agreed that the banana cream protein matcha had a slightly artificial flavor, despite its subtlety. While Demarest found it more palatable once the foam had integrated into the matcha, her counterpart struggled to finish the drink due to its perceived excessive sweetness (even without the classic syrup) and an imbalance in the banana and matcha flavors. This particular drink, containing added sugar, is advised for moderate enjoyment by those who appreciate its unique flavor combination.
In summary, the introduction of Starbucks' new protein-enhanced beverages offers intriguing options for customers seeking both flavor and nutritional benefits. The cold brew with unsweetened protein cold foam is a highly recommended choice, celebrated for its taste and health-conscious profile. While some variations, like the sugar-free vanilla protein latte, also garnered positive feedback, others, such as the banana cream protein matcha, proved less universally appealing. These new offerings signal Starbucks' commitment to diversifying its menu with functional beverages, allowing for customization across both hot and cold drink categories.
