Starbucks, well-known for innovating drinks that become internet sensations, announced a new coffee beverage Tuesday that uses powdered egg whites to create a “fluffy cloud foam” topping.
The Seattle-based chain’s new Cloud Macchiato—available hot or iced, in caramel and cinnamon flavors—features whipped cold milk foam enhanced with “cloud powder” to create a topping that has a “light, fluffy and silky-smooth texture,” the company said in a statement.
The drink is inspired by a meringue-milk beverage popular in Spanish cafes.
“The original Spanish beverage combines cinnamon and lemon zest with a frothy texture, which inspired us to reinvent the beverage as a macchiato,” said Erin Marinan, who works on Starbucks research and development team, in a statement. “The texture of the Cloud Macchiato is luxurious, and by adding espresso and our Starbucks signature caramel cross-hatch, we’re making it ours and opening up even more ways we can bring new beverage experiences to our customers.”
For much of its history, Starbucks has relied on beverage innovation to drive traffic. The chain’s Pumpkin Spice Latte, introduced in 2003, is now available in nearly 50 countries and has been purchased more than 350 million times. Starbucks’ color-changing Unicorn Frappuccino became a social media star when it was introduced in 2017.