A mixture of consumer insight, operators interviews and category research highlighted the patterns operators need to keep an eye on, according to Monin’s new Autumn/Winter 2026 Drinks Trends Report.
Comfort, experimentation and experience-led flavour were the key areas identified by the report, pinpointing four trends expected to shape hospitality menus later in 2026.
These were:
1. Worldwide influence
Taking inspiration from ingredients such as purple yam ube, Japanese seasoning savoury-sweet miso and tropical fruits, balancing sweetness with depth and complexity, these flavours offer a sense of adventure while remaining accessible, according to Monin.
The report stated ube was valued at $445m ( about £333m) in 2025 and is expected to reach $943 (approximately £705m) by 2035.
Lumina Intelligence insights lead Flora Zwolinski said: “The evolution of the matcha trend - we’re already seeing it extend into things like ube and hojicha and I think we’ll also see a return to classic coffee but reimagined with added health credentials.
“Some of the most exciting drink concepts are coming directly from the kitchen.”
2. Nostalgia nod
Maple pecan and toasted marshmallow were two examples Monin gave of flavours consumers are looking for, which help create the feeling of slow moments and simple pleasures.
This trend shows consumers are tapping into emotional memories of home baking and seasonal rituals.
Furthermore, the report stated white chocolate has the strongest appeal to the 16 to 24-year-old age group.
3. Contrast demand
From unexpected flavour combinations to surprise textures and temperatures, the experiences consumers are looking for is extending into the drinks they are quaffing.
More than six in 10 (65%) of consumers were ‘likely/very likely’ to opt for a frozen or slushie drink.
At the same time, functionality is seeing becoming more important on cocktail and café menus.
Bidfood research and insights lead Rhia Harry identified ingredients that have a clear functional benefit as a trend to watch.
She added: “Whether it’s collagen, CBD, mushroom, our consumer research really backs this up - people want their drinks to do something for them, not just taste good.”
4. Fruit focus
Modern twists combined with fruit-led serves including ingredients such as cherry, banana and flavoured matcha are increasingly appearing in drinks including coffees, iced drinks and cocktails, which the the report said was blurring the lines between café and bar culture.
The popularity of this trend online has helped it gain momentum with fruit-forward drinks regularly featuring on TikTok and Instagram.
Monin UK & Ireland senior marketing manager Jamie Carey said: “We always love getting ahead of the curve and with autumn and winter still a few months away, now is exactly the right time for venues to start thinking about what their customers will be reaching for.
“This year, we’ve identified four trends we’re really excited about and we think they paint a really interesting picture of where drinks are heading
“From branded chains to independents, we’ve been all across the UK spotting the UK coffee, cocktail and soft drinks of tomorrow and we hope our report gives hospitality businesses a genuinely useful tool for connecting with their customers and creating drinks people actually want to talk about.”
Elsewhere in the report, it identified key consumer trends and found eight in 10 (83%) preferred to speak to a real person rather than a chatbot or automated system.
Furthermore, almost half (49%) of Gen Alpha (those born between 2010 and 2024) trust influencers as much as their own family and friends when it comes to product recommendations.
The experience demand continues but 58% of consumers want them to be tailored to their tastes.
