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Starbucks is bringing Wicked drinks and merchandise to stores across the country

Starbucks is bringing Wicked drinks and merchandise to stores across the country

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“Wicked” is set to hit theaters on November 22nd, and Starbucks is partnering with Universal Pictures to celebrate the film’s release with two new drinks and several new cups inspired by the film.

Starting Tuesday, October 22, the two new drinks, inspired by Glinda and Elphaba from the film, will be available at Starbucks locations nationwide for a limited time.

Drinks include:

  • Glinda's pink potion: Includes a Mano Dragonfruit Starbucks Refresher drink, hand-shaken with creamy coconut milk, ice and a scoop of real, freeze-dried dragonfruit. The drink is topped with dairy-free strawberry cold foam and rounded off with an “Oz Dusting of Magic,” i.e. colorful candy sprinkles.
  • Elphaba's Cold Brew: Features Starbucks Cold Brew, a custom bean blend that is steeped long and cold to create a “super smooth, cold brew coffee.” The drink is sweetened with peppermint-flavored syrup, garnished with dairy-free matcha cold foam and colorful green candy sprinkles.

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“Wicked” drinkware and Starbucks cards will also be available

“Wicked”-inspired Starbucks cards will also be available at select Starbucks locations in the U.S., Canada and select international markets starting October 22, according to the company, while drinkware will be available starting November 7.

According to Starbucks, these stores will offer a selection of cold cups, mugs, keychains and more, and the collection includes shades of “vivid pink, bold green and glittering gold.”

Additionally, Starbucks says a special gift card design won't be available until November 7th – a gold-colored card in a Grimmerie-inspired sleeve that doubles as a keychain and requires a minimum load of $50.

These items are available for a limited time only, while supplies last.

Gabe Hauari is a nationally featured news reporter at USA TODAY. You can follow him on X @GabeHauari or email him at [email protected].

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