Starbucks first offered soy milk in U.S. stores in 1997.
Soy milk was Starbucks’ first widely available non-dairy alternative, arriving long before the company’s later lineup of plant-based choices. Its introduction helped customers customize drinks such as lattes and Frappuccinos without using cow’s milk.
The timeline is easy to mix up because Starbucks added other alternatives much later: coconut milk arrived in 2015, almondmilk in 2016, and oatmilk became a U.S. option in 2021. Those newer choices are now more prominent, but they did not precede soy milk.
Soy milk also became part of Starbucks’ broader customization culture. Customers could request it in many espresso drinks, although recipes, availability, and pricing have varied by market and over time.