Coffee Club’s spring drinks are fresh, fruity, and fabulous

As we move into April, the signs of spring at Princeton are here: warmer weather, cherry blossoms, and Coffee Club’s spring drink menu. This year, the menu features four new drinks, two espresso-based, one matcha, and another with iced tea. Here is my review of the 2026 Coffee Club Spring Menu.

Paradise Palmer

The first of two peach-flavored drinks, Paradise Palmer, is the only non-coffee or matcha option in the spring drink lineup. The drink is an Arnold Palmer — a lemonade-iced tea combo — with a twist: peach syrup. Since an Arnold Palmer is already so light and refreshing, I went into this drink worried that the peach wouldn’t add much to the drink, but it proved me wrong. The base Arnold Palmer is akin to the Arizona brand tea in terms of sweetness and flavor balance, but the added peach elevates the drink and adds complexity to the flavor profile of the sweet refresher. This drink made me want to lie in the sun on Cannon Green with a game of Spike Ball to my left and a picnic to my right.

PB&B Latte

This latte was already poised to be my favorite, combining peanut butter and banana to make a drink version of the PB&B sandwich. In past seasonal reviews, warm and sweet lattes have always been my pick, like this fall’s Slippery Slope, a banana bread latte. When I got the new latte, it smelled like pure peanut butter, and I was worried it would overpower the banana and coffee flavors. Instead, it was as good as I initially expected: homey, cozy, and perfect for a chilly spring day. The saltiness of the peanut butter combined well with the sweetness of the banana and the richness of the coffee. I highly recommend getting the latte hot, as the milk foam on top was the ideal final touch for this drink reminiscent of elementary school lunches.

Peachy Matcha

Fruit and matcha are a match(a) made in Heaven. Earthy, grassy matcha perfectly compliments lighter, sweeter, tangier fruit flavors. This might be my new favorite fruit and matcha combination. It reminded me of a strawberry matcha, but it was lighter and more refreshing, making it the perfect pick-me-up on one of those muggy, rainy spring days. I think this drink works best iced, highlighting the freshness of the peach.

Coconut Cloud

Sparkling coffee drinks are controversial — you either love them or hate them. The traditional sparkling coffee drink is an espresso tonic, which garners criticism for bringing out the bitterness of the coffee rather than balancing it. However, this drink uses sparkling water instead, a more neutral option, as well as coconut syrup. I really enjoyed this combo; it wasn’t too sweet, but it wasn’t overly bitter like an espresso tonic. The coconut, beachy and a little floral, gets to take center stage. I felt like I was drinking out of a coconut on the beach in Hawaii –– or maybe at the Jersey shore. Even if you usually hate sparkling coffee drinks, I recommend giving this one a chance.

As a whole, these new drinks are bright, fruity, and ready for the warmer, sunnier days ahead. In the lineup, there’s something for everyone, so whether you’re in the middle of thesis season or cruising through the end of the year, I recommend checking out these new drinks.

Lulu Pettit is a member of the Class of 2027 and a senior writer for The Prospect from the suburbs of Philadelphia. She can be reached at lp3153[at]princeton.edu or her Instagram [at]itslulupettit.

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