The Crazy but Real Starbucks Menu Items From Around the World
Starbucks operates tens of thousands of stores across more than 70 countries, and its international menus are hardly similar to what appears in the United States. Outside this country, the company regularly adjusts food and drink items to reflect local eating habits, ingredient preferences, and cultural expectations. Many of those items never cross borders and exist only briefly, tied to specific regions or seasons. This approach has produced many surprisingly kooky food and drink choices, some of which are discussed below.
Avocado Yogurt Frappuccino, South Korea
Avocado hardly signals dessert to American drinkers, yet this blended option embraces balance. The drink includes yogurt and avocado for both tang and texture. It reflects South Korea’s comfort with savory-leaning dairy blends and shows how health cues can reshape a Frappuccino without killing demand.
Sakura Blossom Creamy Latte, Japan
Image via Facebook/Japan foodie
This seasonal drink existed to match a cultural moment. Released during cherry blossom season, it combined floral notes with white bean paste and a soft milk base. The visual was just as important as the flavor, and the short lifespan added urgency.
Pizza, Peru
Coffee shops rarely touch hot pizza, yet Starbucks stores in Peru once offered slices alongside drinks. It worked because local cafés already blur that line. The move was aimed at aligning with daily eating habits, especially for customers who grab a quick, filling option rather than a pastry.
Pão de Queijo, Brazil
Image via Reddit/sadfa1ry
Cheese bread is everywhere in Brazil. Using cassava starch and cheese, these bites fit local expectations while still feeling snackable inside a Starbucks case. This was a case where the brand did not reinvent anything, but simply borrowed a staple and gave it familiar packaging.
Tinto, Colombia
Colombian coffee culture already had its own shorthand. Tinto refers to small, black coffee served quickly and cheaply, and Starbucks sold its version in short cups to signal respect for local norms. It was not fancy, and that was the point. Sometimes blending in matters more than standing out.
Green Tea Desserts, China
Image via Facebook/Starbucks Malaysia
Starbucks’s Chinese locations added green tea to tiramisu, éclairs, and cheesecake, often pairing it with red bean. These combinations felt natural locally, even if they surprised outsiders. Tea led the menu, and coffee followed.
Origami Pour-Over Packs, Japan
Image via Facebook/Starbucks Singapore
These single-serve folded filters allowed customers to brew fresh coffee with hot water anywhere. Japan’s influence on pour-over culture runs deep, and Starbucks adapted by emphasizing precision over convenience. It appealed to drinkers who cared about process without owning equipment.
Mulled Fruit Drinks, United Kingdom
Starbucks embraced warm spiced juice inspired by mulled wine traditions. Served without alcohol, these drinks matched winter expectations and attracted non-coffee drinkers. This showed how seasonal comfort matters as much as caffeine.
Curry Chicken Cannoli, Taiwan
Cannoli usually belong in the dessert case, but in Taiwan, the shell went savory. Starbucks filled it with curry chicken. The result felt unexpected but sensible, a reminder that the brand is willing to borrow from other cuisines when it fits local tastes.