We’ve all heard jokes about how expensive Starbucks’ beverages can be, and some media outlets have recently been wondering just how expensive the drinks can get. It looks like the answer is around $45.
This February, Jaimie Mackey of Tasting Table sought out to find the most expensive Starbucks drink in her area (Denver, Colo.). She ended up creating a beverage that cost more than $46 before taxes, but decided not to order the overloaded concoction.
Mackey chose the Venti Matcha Latte ($5.65), even though it was not the priciest base drink, because it gave the most customization options.
For example, while Venti Pistachio Latte costs $6.75, it didn’t offer as many add-ons as the matcha latte.
To bring up the cost, Mackey added 20 flavors of dairy and non-dairy cold foams, caramel and mocha drizzle, 12 shots of espresso, apple and peach juices, chocolate malt, cinnamon and vanilla bean powders, Refresher bases and sauces.
“I tried removing items that didn't have a charge, but there seems to be magic in this terrible excess. You need to include everything to maximize the charge, even if some things appear to be free,” Mackey added. She noted that inflation has caused prices at Starbucks to shoot up since 2020, with the price of a Grande brewed coffee up 49% over the past five years.
Another report published this week by The Takeout also delved into making a super-expensive Starbucks drink in St. Louis, Mo., though it didn’t come out quite as expensive as Mackey’s. It started with a $6.25 Venti Matcha Crème Frappuccino as its base and added the following; 12 espresso shots for $15, 12 affogato-style shots for $15, mocha and dark caramel sauces for $1.60, caramel drizzle for 60 cents, frappuccino chips and chai for $1.60, caramel crunch topping for 50 cents, four scoops each of vanilla bean and chocolate malt powder for $1 and free whipped cream. That came out to $44.97 with tax.
While Starbucks has become a go-to destination for coffee lovers and fans of specialty drinks such as the Pumpkin Spice Latte since the first shop opened in Seattle during the 1970s, a press release covering second quarter highlights from this year showed that global comparable sales were down 1% for the business. Late last year, new CEO Brian Niccol announced the “Back to Starbucks” plan that called for a reduction in drink modifications.
“Menus can feel overwhelming, product is inconsistent, the wait too long or the handoff too hectic,” he said last October. That month, the company also announced an end to its extra charge for customizing beverages with non-dairy milk with the rollout of its holiday menu. This January, Audacy reported that Starbucks planned to bring back its condiment bars (these were removed during the COVID-19 pandemic) and free refills on certain beverages.
With the second quarter results release last month, Niccol said he believes the “Back to Starbucks” has the business on the right track.
“My optimism has turned into confidence that our 'Back to Starbucks' plan is the right strategy to turn the business around and to unlock opportunities ahead,” he said. “Improving transaction comp in a tough consumer environment at our scale is a testament to the power of our brand and partners getting ‘Back to Starbucks.’ We are on track and if anything, I see more opportunity than I imagined.”