How to Give a Boxed Cake Mix an Upgrade for Valentine's Day

Nothing says Thanksgiving like delicious pumpkin bread, but have you ever tried the brown butter recipe? It adds "a nutty, caramelized flavor" that'll make it hard for you to eat only one slice.

Don't want to deal with any leftovers? This crispy pumpkin-spice toffee is one of our favorite Thanksgiving desserts that aren't pie because it's easy for people to take home in bags. Give some to your friends, your family, and your neighbors!

These aren't your average cookies. Not only are they packed with pumpkin flavor, but they're fluffy like cake instead of dense like other chocolate chip cookie recipes. One thing you'll want to note is that this recipe is specified for Einkorn flour (which hasn't been hybridized, meaning it's full of health benefits and flavor), so if you use another kind, you'll want to follow Kaetlyn's instructions on ratios.

Boxed brownie mix (which is already a good Thanksgiving dessert) gets a gooey upgrade when layered with pumpkin, cream cheese, and warming spices.

This is like pumpkin pie, only so much better. The rich gingersnap crust pairs so nicely with the dark chocolate ganache and sweet pumpkin filling.

Reason 8,453 why Nutella makes everything better: these plump and pillowy pumpkin beignets. Your guests will love the look of these fun Thanksgiving desserts, but they'll really freak out when they take a bite from the gooey center.

This Turkish pumpkin dessert only requires two ingredients (seriously, what could be better than that?), is budget-friendly, and oh-so comforting!

Pumpkin Cinnamon Roll

Nothing beats a good old cinnamon roll, and this one is only elevated by the addition of pumpkin!

When churros and hot fudge are involved, there will always be room for dessert. (via Cooking Classy)

Easy Apple Dessert Ideas

Turn your favorite charcuterie-board combo into dessert with a rich and sweet goat cheese filling, sliced apples, and honey-cinnamon syrup that is definitely a Thanksgiving dessert to impress.

Not only does this dessert taste amazing, but it looks amazing too! It's perfect to make for a Thanksgiving get-together, as everyone will be ooh-ing and aah-ing over it.

Sparkling apple cider, butter, and brown sugar form a sticky sauce when baked with soft apple dumplings. If you listen closely, you can practically hear the dumplings begging to be heaped with ice cream. (via Sweet Cayenne)

A unique twist on a classic caramel apple, these nachos are the ultimate treat. (via The Girl on Bloor)

Here's a five-ingredient dessert that won't let you down — and it even has fresh fruit to boot.

(Cheese)cakes Make Awesome Thanksgiving Dessert

If you want the taste of a cake without committing to a huge slice, opt for cupcakes instead! They're delicious, they're bite-sized, and they make the perfect Thanksgiving dessert.

When there's a crowd, you can't go wrong with a sheet cake.

Why buy a dozen donuts when you can make a giant one? This unique cake is made with oat flour, buttermilk, and nutmeg.

It's only logical to end an extremely large meal with an extremely rich dessert.

Few things are better than a moist and boozy bundt with a buttery sauce.

If you want an elegant Thanksgiving dessert that doubles as dessert and a centerpiece, go with this pumpkin roll, which looks complex but is beginner-friendly.

Gingersnap crust, caramel drizzle, can't lose.

The veggie action doesn't have to stop after dinner. Load pumpkin with more carrot!

Cookies, Bars and Other Dessert Recipes for Thanksgiving

These healthy-ish churro chips are an easy Thanksgiving dessert recipe, and they pair oh-so-well with your end-of-feast espresso. Serve them with multiple dipping sauces for a shareable treat.

It's not Thanksgiving without cranberries! This bar is buttery and masterfully combines tart cranberries with sweet caramel.

Casseroles and sweet potatoes are already turkey day staples — together they make one of the best Thanksgiving dessert recipes!

Gingerbread and pecans come together seamlessly in this festive, unique Thanksgiving dessert. Our stomachs are already grumbling.

Pumpkin spice pairs deliciously with cinnamon-heavy snickerdoodles.

Hot chocolate is one of our favorite winter treats, and we'd eat doughnuts every day of the year if given the opportunity. The logical next step? Combining the two.

Vegan Butter Board 

This Thanksgiving dessert can also double as an appetizer, making it double the fun! Since it's vegan, you don't have to worry about your guests with allergies feeling left out. Plus it's a hands-on snack which is great for kids.

This Keto drink might not technically be a dessert, but it's sweet and delicious so we couldn't pass up the opportunity to include it. It's also the perfect segway from Thanksgiving to the rest of the holiday season.

Love apple crisp but don't love doing dishes? These squares pack plenty of apple, butter, and cinnamon and make great finger food.

Iced Pumpkin Oatmeal Cookies

Pass a plate of this Thanksgiving baking idea around, and they'll disappear faster than the turkey.

If kids are on dessert duty, they'll love dipping Nutter Butters into chocolate and customizing them with sprinkles — no oven necessary. These cookies are festive, cute, and a great dessert to make for Thanksgiving!

Tips For Cooking With Your Partner

Share in the planning and prep

The holidays can be kind of stressful (and sometimes we look forward with both excitement and dread!). Having another person share in the planning and prepping can de-stress the activity and even make it fun! Plus, you can create fun memories around new dishes you try (like, remember Alex, when we made that amazing apple galette with bourbon salted caramel for Thanksgiving?).

Focus on individual tasks (over a glass of wine?)

We each have our own skills and preferences. Alex is really good at things like making bread or searing meat, so he takes the lead in those sort of recipes. I tend toward prepping soups, salads, quick breads, desserts, and overall meal planning / strategizing. But often we'll change things up depending on the recipe! It's really a kitchen dance.

Put the relationship first

We often argue over the final seasoning and how much salt to add at the end of a recipe! I generally add too much to trying to get the flavor "pop" so Alex has to hold me back. Or we spar over how to style things on a plate (that's more of a food photography argument, but it translates to meals too!).

We've learned to really listen to each other and back down if we find the other person is very passionate about something. Of course, that could end in an "I told you so" moment later, but we've found that we try to remember that relationship and the experience is more important than one person being "right".

Don’t forget the herbs!

Our favorite cooking hack: Using fresh herbs! Every recipe is a little better with a few chopped herbs. We have an herb garden and some favorites are dill, basil, thyme, mint, and tarragon, and our rosemary and sage even hang through late fall to winter. If you don't have a garden, buying fresh herbs is absolutely worth the few extra dollars for the difference in flavor.

Recipes Excerpted From A Couple Cooks

Harvest Caesar Bowl

Here’s a bowl that’s endlessly customizable—a riff on a dinner we started eating on repeat around the birth of our daughter and still do today! What began as a pregnancy craving for Caesar salad turned into a weeknight main dish with a rotating topping of veggies, chicken, or shrimp. (We’ll always remember devouring a takeout version in the hospital room while awaiting the baby’s arrival!) This satisfying combination of roasted sweet potatoes, seasoned chickpeas, and shaved Parmesan cheese is topped with an irresistibly creamy, Greek yogurt–based spin on Caesar (though feel free to use store-bought dressing if you’re pressed for time). Customize the bowl by adding cooked chicken or a grain like rice or quinoa, making it a filling meal that never gets old.

SERVES 4

• 2 lb [910 g] sweet potatoes (about 2 medium), skin on, scrubbed and cut into ¾ in [2 cm] dice
• 3 Tbsp olive oil
• 1 tsp garlic powder
• 1 tsp chili powder
• ½ tsp Old Bay seasoning (see Tips)
• ¾ tsp kosher salt
• 15 oz [430 g] can chickpeas, drained and rinsed, or 1½ cups [240 g] cooked chickpeas
• ⅛ tsp cumin
• Freshly ground black pepper
• 1 bunch (about 8 oz [230 g]) Tuscan kale, washed, torn into bite-size pieces, and massaged
• 2 romaine hearts (about 8 oz [230 g]), chopped
• 2 cups [120 g] chopped red cabbage
• ¼ cup [18 g] Parmesan cheese shavings
• ¼ cup [35 g] roasted pepitas (see Tips)
• 1 recipe Creamy Parmesan Dressing (see page 189) or 1 cup [240 g] store-bought Caesar dressing

1. Preheat the oven to 450°F [230°C].
2. In a large bowl, mix the sweet potatoes with 2 tablespoons of the olive oil, the garlic powder, chili powder, Old Bay, and ¼ teaspoon of the kosher salt. Line a baking sheet with parchment paper and arrange the sweet potatoes on it in an even layer. Bake, without flipping, until the cubes are tender and browned, 25 to 27 minutes.
3. In a medium bowl, mix the chickpeas with the remaining 1 tablespoon of olive oil, the cumin, the remaining ½ teaspoon of kosher salt, and several grinds of black pepper.
4. To serve, divide the kale and romaine among four shallow bowls or plates. Top with the sweet potatoes, chickpeas, cabbage, Parmesan cheese, and pepitas. Drizzle generously with the dressing and serve.

Creamy Parmesan Dressing

• ¼ cup [60 g] mayonnaise
• ½ cup [120 g] Greek yogurt
• ¼ cup [8 g] finely grated
• Parmesan cheese
• 1 Tbsp red or white wine vinegar
• ½ Tbsp Dijon mustard
• ¼ tsp garlic powder
• ¼ tsp dry mustard powder (optional)
• ½ tsp kosher salt
• Freshly ground black pepper

To make the dressing, in a medium bowl, whisk together the mayonnaise, Greek yogurt, Parmesan cheese, red wine vinegar, Dijon mustard, garlic powder, mustard powder, kosher salt, and black pepper until a creamy dressing forms. If necessary, stir in 1 tablespoon of water to bring the dressing to a pourable consistency (this varies based on the yogurt brand).

Tips

Don’t have Old Bay? Substitute ½ teaspoon smoked paprika plus an additional ⅛ teaspoon kosher salt. If all you can find is raw pepitas, you can toast them yourself in a skillet over medium heat until they start to pop and become golden brown, 3 to 5 minutes.

Cooking Together

While one of you gets the sweet potatoes in the oven and chops the fresh vegetables for the bowl, the other can mix up the chickpeas and the dressing.

For Vegan

Use Lemon Tahini Sauce and omit the Parmesan shavings.

Storage

Leftovers will keep, refrigerated, for up to 3 days.

Diet Vegetarian, gluten-free, vegan option

Excerpted from A Couple Cooks: 100 Recipes to Cook Together by Sonja Overhiser and Alex Overhiser, © 2024. Published by Chronicle Books. Photographs © Shelly Westerhausen Worcel.

Spiced Latte Loaf

The moist slices of this fun and funky quick bread are reminiscent of a chai latte, with notes of milky vanilla, cinnamon, cardamom, and ginger. The best part is when you cut the first slice to show the beautiful spiced swirl decoration inside. There are a few components to assemble, so it’s nice to have a partner to help with this baking project. One day we had the crazy idea of slicing up leftovers into strips and baking it to make biscotti, and it’s surprisingly effective. The crunchy strips pair well with morning coffee or an afternoon snack.

MAKES ONE 9 X 5 IN [23 X 13 CM] LOAF

• 1½ Tbsp ground cinnamon
• 2 tsp ground ginger
• 1 tsp ground cardamom
• ¼ tsp ground cloves
• ¼ cup [52 g] packed light brown sugar
• 2 ¼ cups [315 g] all-purpose flour
• 2 Tbsp unsalted butter, melted
• 1 cup [200 g] granulated sugar
• 1 Tbsp baking powder
• ½ tsp kosher salt
• 1 egg
• 1 cup [240 ml] milk of choice
• ¼ cup [60 ml] neutral oil
• ¼ cup [60 ml] unsweetened applesauce
• 2 tsp vanilla extract

1. Preheat the oven to 350°F [180°C]. Butter a 9 x 5 in [23 x 13 cm] metal loaf pan.
2. In a small bowl, stir together the spice mix: cinnamon, ginger, cardamom, and cloves.
3. In a medium bowl, make the streusel topping: Add the brown sugar, ¼ cup [35 g] of the flour, and 1 teaspoon of the spice mix to the bowl and mix lightly with a fork. Continue mixing while pouring in the melted butter until a crumbly mixture forms. Set aside.
4. In a separate medium bowl, whisk together the remaining 2 cups [280 g] of flour and the granulated sugar, baking powder, and kosher salt.
5. In a large bowl, whisk together the egg, milk, oil, applesauce, and vanilla extract until completely smooth. Gradually add the flour mixture to the wet ingredients, stirring with a spatula until a smooth batter forms. Pour ¾ cup [180 g] of the batter into a liquid measuring cup and stir the remaining spice mix into the measuring cup to create a darker spiced batter.
6. Pour about half the vanilla batter into the prepared loaf pan and smooth it into an even layer with a spatula. Pour the spiced batter on top and smooth it, then pour on the remaining vanilla batter and smooth it. To swirl the batters together, insert a butter knife in the top corner of the pan so it just touches the bottom. Draw about 3 large S shapes through the entire pan, then repeat in a slightly different position. Rotate the pan 90 degrees and make 2 large S shapes in the other direction. Sprinkle the top of the batter with the streusel.
7. Bake the loaf for 50 to 55 minutes, until the top springs back when touched and a toothpick inserted in the center comes out clean. Cool the bread in the pan for 30 minutes. Run a knife around the edge and invert the loaf onto a cooling rack. Let cool fully to room temperature (30 minutes to 1 hour) before cutting into slices.

Tip

Turn leftovers into biscotti! Cut ¾ in [2 cm] thick slices into 1 in [2.5 cm] wide strips, then bake at 300°F [149°C] for 45 to 55 minutes, until golden brown and mostly crisp (they will firm up as they cool). Let cool for 30 minutes. Store in a sealed container with a paper towel. Serve with coffee or tea.

Cooking Together

Have one person start with the streusel topping while the other makes the batter. Then assemble the loaf together.

Storage

The loaf will keep, wrapped in aluminum foil, at room temperature for 4 days, or refrigerated for 10 days (bring to room temperature before enjoying). To store frozen for up to 3 months, slice the loaf, wrap it in plastic wrap, and place in a freezer-safe container.

Diet Vegetarian

Excerpted from A Couple Cooks: 100 Recipes to Cook Together by Sonja Overhiser and Alex Overhiser, © 2024. Published by Chronicle Books. Photographs © Shelly Westerhausen Worcel.

Apple Galette with Bourbon Caramel

This rustic French tart lets you skip fiddling with pie dough to make free-form folded layers of golden pastry. Piling the crust full of cinnamon-spiced apples is a fun fall treat, but of course you can indulge any time of the year. There are endless variations on this type of fruit tart. Serve with melty vanilla ice cream, or even better, drizzle with gooey Bourbon Salted Caramel. The mad scientist in you will love how easy it is to make a caramel sauce out of a few basic ingredients.

SERVES 8

Galette Dough

• 1½ cups [210 g] all-purpose flour
• 1 Tbsp granulated sugar
• ¾ tsp kosher salt
• ¼ tsp baking powder
• 10 Tbsp [150 g] cold unsalted butter or vegan butter
• 5 to 6 Tbsp [80 to 90 ml] cold water
• 1 egg, for the egg wash
• 1 Tbsp Demerara or turbinado sugar, for sprinkling

Filling

• 1 lb [455 g] crisp, tart apples like Granny Smith, Pink Lady, or Honeycrisp (about 2 large), unpeeled, thinly cut into ⅛ in [3 mm] slices (3½ cups sliced)
• 2 Tbsp light brown sugar
• 2 Tbsp granulated sugar
• 1½ tsp cinnamon
• ½ tsp allspice
• ⅛ tsp nutmeg
• ½ tsp cornstarch
• 1 Tbsp unsalted butter, cut into very small pieces Bourbon Salted Caramel (recipe follows)

1. To make the galette dough, in a medium bowl, mix the flour, granulated sugar, kosher salt, and baking powder. Cut the butter into small pieces, then use a pastry blender or fork to cut it into the flour mixture until mostly incorporated and a pebbly texture forms, with pea-size or smaller pieces.
2. Sprinkle 5 tablespoons [80 ml] of the cold water over the flour, mixing gradually with a fork until the flour is mostly incorporated. Knead with your fingers until the dough comes together, adding the additional 1 tablespoon water. (If the mixture is still too floury, add ½ tablespoon more water.) Form the dough into a ball, then flatten it into a thick disk. Chill the crust in a covered container in the refrigerator for 1 hour (see Tips).
3. Preheat the oven to 375°F [190°C] and line a rimmed baking sheet with a sheet of parchment paper. Flour a work surface.
4. To make the filling, in a medium bowl, stir the apple slices with the brown sugar, granulated sugar, cinnamon, allspice, nutmeg, and cornstarch until fully coated.
5. On the floured surface, roll out the dough into an even 12 in [30 cm] circle (if necessary, move the dough around and add a bit more flour underneath to keep it from sticking). Carefully transfer the dough to the parchment paper.
6. Fan out small handfuls of apple slices and layer them on the crust, reserving the juices at the bottom of the bowl. Leave at least 2 inches of dough uncovered around the outside edge. Fold the outside edges of the dough over the filling, overlapping the folds to form a partial top crust. Pour the reserved juice over the exposed apple slices in the center.
7. Dot the apple slices evenly with the small pieces of butter. Whisk the egg and use a pastry brush to brush it over the crust. Sprinkle the crust and filling with Demerara or turbinado sugar (or more granulated sugar).
8. Bake until the crust is golden brown, 38 to 40 minutes. Transfer the galette on the parchment paper to a baking rack and let cool to room temperature (about 30 minutes) before cutting into pieces and serving. Drizzle with Bourbon Salted Caramel (recipe follows) before serving, or top with ice cream.

Bourbon Salted Caramel

MAKES ⅔ CUP [160 ML]

• ½ cup [100 g] granulated sugar
• ¼ cup [60 ml] water
• ½ tsp kosher salt
• ⅓ cup [80 ml] heavy cream
• ½ Tbsp bourbon (see Tips)
• ¼ tsp vanilla extract

1. In a medium saucepan over medium heat, stir together the sugar, water, and kosher salt. Cook, stirring constantly with a spatula, until the sugar and salt are dissolved and it starts to boil, about 2 minutes.
2. Reduce the heat slightly to a simmer and cook, constantly bubbling, until the sugar turns deep amber, 8 to 11 minutes. Occasionally give a gentle stir with a spatula to ensure even cooking. Watch closely toward the end of the cooking time, as the color darkens quickly.
3. Once the sugar turns deep amber, immediately reduce the heat to low. Add the cream, which will cause the mixture to bubble vigorously; stir constantly with a spatula, until it is a rich caramel color, about 90 seconds. Stir in the bourbon and vanilla extract and cook for 20 seconds more.
4. Transfer the caramel to a small bowl to cool, leaving any hardened bits of sugar in the pan. Let cool and thicken for 10 minutes before serving. It will keep thickening the longer it sits; if it becomes too thick, reheat gently before serving (see Tips).

Tips

Galettes are endlessly customizable! For the filling, use 3 cups of any seasonal fruit, ⅓ to ½ cup [65 to 100 g] of granulated sugar, 1 tablespoon of cornstarch, and ½ teaspoon of cinnamon. Taste and adjust the filling as desired based on the sweetness of the fruit. Try peaches, pears, plums, blueberries, and more.

Make the crust in advance for easy prep. The dough will keep, refrigerated, for up to 3 days. Before rolling, allow the dough to sit at room temperature for 30 minutes. Or wrap it in plastic wrap or aluminum foil and freeze for up to 3 months, then defrost overnight in the refrigerator and let stand for 30 minutes at room temperature before rolling.

You can also make the caramel sauce in advance. Refrigerate the sauce, then reheat it on the stovetop or in the microwave before serving.

Omit the bourbon in the caramel sauce if desired. It’s just as tasty!

Liqueur Pairing

After the galette, enjoy a small glass of Amaro Nonino Quintessentia or Amaro Averna. These caramel-colored liqueurs have a bittersweet, smooth finish and an herbal complexity that complements the apples’ natural tartness.

Cooking Together

After the dough is chilled, have one person roll out the dough while the other person makes the filling. Then whip up the caramel sauce together while the galette bakes.

For Vegan

Use vegan butter and, instead of using the egg wash, brush the crust with nondairy milk. Omit the salted caramel.

Storage

Leftovers will keep, refrigerated, for up to 4 days; bring to room temperature before serving.

Diet

Vegetarian, vegan option

Excerpted from A Couple Cooks: 100 Recipes to Cook Together by Sonja Overhiser and Alex Overhiser, © 2024. Published by Chronicle Books. Photographs © Shelly Westerhausen Worcel.

Mini Cardamon Cinnamon Rolls

What’s a better weekend baking project than ooey, gooey cinnamon rolls? The star here is the cardamom-orange filling, inspired by a cardamom bun we had on a Sunday morning bakery run in Chicago. (We couldn’t pass up a visit to Lost Larson bakery, since it’s the name of our son, which he found wildly amusing.)

This makes a 9 x 9 pan of mini rolls, so you can eat more than one and have enough to go around! Baking is a two-day process (since who wants to wake up 3 hours beforehand?). Start the rolls the night before and refrigerate overnight, then bake them in the a.m. and enjoy the cinnamon-spiced scent wafting through your kitchen.

MAKES 16 SMALL ROLLS

Dough

• 3 cups [420 g] bread flour
• ¼ cup [50 g] granulated sugar
• 2 ¼ tsp (1 packet) [21 g] instant yeast (see Tips)
• 1 tsp kosher salt
• 4 Tbsp [55 g] unsalted butter
• 1 cup [240 ml] milk
• 1 egg, beaten

Filling

• ½ cup [100 g] packed light brown sugar
• 1 Tbsp cinnamon
• 1 tsp ground cardamom
• 1 tsp lightly packed orange zest
• 1½ Tbsp unsalted butter, melted

Frosting

• ½ cup [60 g] powdered sugar
• 1 Tbsp milk
• ⅛ tsp vanilla extract

1. To make the dough, in the bowl of a stand mixer, stir together the flour, granulated sugar, yeast, and kosher salt. In a small saucepan, melt the butter over low heat. Add the milk and heat until lukewarm (warm to the touch, but not hot, or between 105° and 115°F [40° and 45°C]).
2. Pour the butter and milk mixture into the flour mixture. Add the egg and stir with a fork until a rough dough forms. Attach a dough hook to the mixer and mix on medium-low speed for 6 minutes, until the dough is smooth and stretchy. The dough should be very sticky and will not form a ball in the mixer. (You can also knead the dough by hand; keep in mind it will be very sticky at first.)
3. Flour a work surface, scrape the dough onto it, and knead it a few times, then shape it into a rough ball. Place the dough ball in a large clean bowl. Cover the bowl with a damp towel and let it rise in a warm location until doubled in size, 1 to 1½ hours.
4. To make the filling, stir together the brown sugar, cinnamon, cardamom, and orange zest. Grease a metal 9 x 9 in [23 x 23 cm] baking dish.
5. Lightly flour a work surface and scoop the dough onto it. Gently roll out the dough into a 12 x 12 in [30 x 30 cm] square. Tug the corners a bit to make them as square as possible. Brush the dough with the melted butter, leaving a ½ in [13 mm] border unbrushed at the left and right edges.

Tips

Instant yeast (rather than active dry yeast) is required for this recipe, which allows quick rise times. If using active dry yeast, the rise times will be about double.

To bake the cinnamon rolls the day of, proceed immediately to baking. Bake 20 minutes covered with foil, then uncovered about 10 minutes, checking whether they are cooked through using a food thermometer.

Cooking Together

This is a baking project that’s much easier with a partner! It’s often helpful to have one person read the recipe out loud while the other gets their hands into the dough. Trade off on tasks and enjoy the process.

Storage

The cinnamon rolls will keep at room temperature, covered with aluminum foil, for up to 2 days. Reheat, covered, at 350°F [180°C] until warmed through,10 to 12 minutes.

Diet

Vegetarian

Excerpted from A Couple Cooks: 100 Recipes to Cook Together by Sonja Overhiser and Alex Overhiser, © 2024. Published by Chronicle Books. Photographs © Shelly Westerhausen Worcel.

When will the Starbucks holiday drinks for 2024 come out?

According to an Instagram post from Starbucks, new holiday drinks and snacks will come out on November 7, 2024.

Will there be holiday cups?

We do anticipate that the Starbucks holiday menu will include some new holiday cup designs! Though we don't know what they'll look like just yet, previous holiday menus over the years have featured vibrant reds, greens, and pinks, plus stars, sparkles, Christmas trees, swirls, and stripes. Typically, Starbucks' holiday cups span across hot and iced drinks. Additionally, a new lineup of reusable cups and mugs should become available!

What's missing from this year's rumored Starbucks holiday menu?

Per rumors around the Starbucks holiday menu, the Eggnog Latte, Toasted White Chocolate Mocha, Irish Cream Cold Brew, and Gingerbread Loaf won't be returning to cafes for 2024. We're especially sad to see the Toasted White Chocolate Mocha not included, though the official menu lineup has yet to be released!

When is Starbucks Red Cup Day 2024?

Though there's no official word out about Red Cup Day for 2024, our best guess – based on the Red Cup Days of years past – is it'll return mid-November. In 2023, Red Cup Day fell on November 16. In 2022, the coffee chain held the event on November 17. Both dates landed on the third Thursday of November, so we predict it to hit on November 21 for 2024. Red Cup Day is when Starbucks customers can get a free reusable red cup when they order a seasonal drink off the holiday menu.

Drinks On The Starbucks Holiday Menu 2024

NEW! Cran-Merry Orange Refresher

The Starbucks holiday menu leak reported that this brand-new Refresher is packed with sweet orange, tart cranberry and warm spice. It also has cranberry inclusions and is order-able mixed with water, lemonade or coconut milk.

Iced Gingerbread Oatmilk Chai

Chai is a totally underrated holiday flavor in our opinion. This iced drink is crafted with warm chai spices and creamy oat milk, then gets topped with even more frothed oat milk infused with gingerbread-flavored syrup and a sprinkling of spice.

Peppermint Mocha

You know it, and you love it! The Peppermint Mocha has hit Starbucks menus year after year, making it a total statement sip for the holiday season. This drink (available hot or iced) combines peppermint syrup, mocha sauce, and your milk of choice with espresso for a festive feel. It's traditionally topped with whipped cream and tasty chocolate curls.

Peppermint White Chocolate Mocha

Similar to the classic Peppermint Mocha, this bev swaps chocolate for white chocolate sauce.

Caramel Brûlée Latte

This rumored Starbucks holiday menu drink is very rich. The sweet caramel brûlée sauce totally completes the sip, along with plenty of whipped cream and crunchy lil' brûlée bits for textural variety.

Sugar Cookie Almondmilk Latte

Literally like a sugar cookie in liquid form, this super-sweet latte is handcrafted with blonde espresso (it's sweeter and lighter than Starbucks' traditional espresso shots), sugar cookie syrup, and almond milk for a little bit of a lighter effect. It's finished off with red and green sprinkles to up the seasonal vibes even more!

Chestnut Praline Latte

This nutty latte – rumored to return for 2024 – brings on notes of chestnut and praline, which is a nice, flavorful departure from the very expected peppermint you'll see everywhere come holiday time.

Salted Pecan Crunch Cold Brew

Initially introduced for fall 2024, it appears as though the Salted Pecan Crunch Cold Brew will stay on the Starbucks menu well into winter. The salted, pecan-flavored cold foam offers that classic sweet n' salty twist you'd enjoy on fall snacks like trail mix or dipped pretzels. The best part is you can now also order the cold foam in non-dairy form!

Holiday Cold Foams

Per the menu leak, Starbs will be bringing back four beloved holiday-flavored cold foamsand two new options for 2024. They're the perfect drink customization to add to your iced coffees and cold brews if you don't want to order an all-out holiday drink. See all the predicted flavors below:

• NEW! Gingerbread
• NEW! Salted Pecan
• Peppermint Chocolate
• Sugar Cookie
• Chestnut Praline
• Caramel Brûlée

Snacks On The Starbucks Holiday Menu 2024

NEW! Dark Toffee Bundt

Per the menu leak, this sweet toffee-flavored bundt will be topped with holly- and berry-shaped sprinkles. How perfect for the holiday season!

NEW! Turkey Sage Danish

This savory snack reportedly includes "turkey sausage with creamy béchamel sauce in a pastry." It sounds like Thanksgiving in a single treat, and we can't wait to try it!

NEW! Penguin Cookie

This cutie sugar cookie is decorated like a lil' penguin bundled up for the cold.

Snowman Cake Pop

Starbucks' classic vanilla cake pop gets a wintry twist with an adorable snowman face – this sweet really makes us crave the holiday season!

Sugar Plum Cheese Danish

This cream cheese-filled danish is topped with a slightly-spiced sugar plum jam. It's been one of our go-to's over the past few holiday seasons at Starbucks!

Cranberry Bliss Bar

The Cranberry Bliss Bar has become an absolute staple on the Starbucks holiday menu, and for good reason! This blondie treat is smothered in a delicious cream cheese frosting and sprinkled with orange zest and dried cranberries for added seasonal enjoyment.

What People Are Saying About The Leaked Starbucks Holiday Menu

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A post shared by Markie_devo (@markie_devo)

Though most commenters on @markie_devo's Starbucks holiday menu leak post seemed to be excited for the upcoming rumored menu items, some Starbs fans noticed a few things missing from the leaked lineup.

"Still missing eggnog 😢," someone noted.

"Where is the toasted white chocolate mocha 😢😢😢😢," another questioned.

"ALLLLLL these cold foams, and not the one people want: Irish Cream," one more commenter said.

"Ugh still no gingerbread loaf 😭," a disappointed user wrote. "Everything else looks bomb though!"

Despite the Eggnog Latte, Toasted White Chocolate Mocha, Irish Cream Cold Brew, and Gingerbread loaf not being part of this year's menu predictions, the holiday season is our favorite time of year at Starbucks. Many more users shared the same sentiment:

"So excited for all chestnut praline shaken espressos & cranberry bliss bars 🎄🎄🎄🎄," someone wrote.

"Oh hell yess all the chestnut praline offerings," another rejoiced.