REVIEW: Starbucks Toffee Almondmilk Hot Cocoa

Starbucks Toffee Almondmilk Hot Cocoa

It’s been Christmas season for me since Starbucks released their holiday drinks and cups on November 1st. Yes, I’ve been blasting Christmas music for a solid month now.

So, I was pleasantly surprised to get another holiday surprise when Starbucks released a new festive hot chocolate – Toffee Almondmilk Hot Cocoa. It joins Peppermint, Snickerdoodle, and Salted Caramel on the seasonal hot cocoa menu this season.

While they all sound fantastic, Toffee Almondmilk Hot Cocoa (steamed almondmilk with mocha sauce and toffee nut syrup, finished with whipped cream and Caramel Brulée topping) is the star in this lineup because it’s the first Holiday drink that prominently features almond milk. This means it can be vegan and non-dairy when ordered without the whipped cream — no substitutions are needed like with other Holiday drinks.

But that’s not all when you order now (said in my best infomercial voice), you don’t have to pay extra for the almond milk! It’s usually 60 cents more to substitute drinks with almond milk at Starbucks, but this drink costs the same as all the others! Winning!

In full disclosure, I’m not vegan or lactose intolerant. I eat all meats and drink whole milk, but I do have vegetarian days. I believe the term du jour is “flexitarian.” Oui oui!

Now on to the good good.

When I first received my drink, it looked like a whipped cream wonderland speckled with brown sugar crystals (the Caramel Brulée topping). Naturally, I plucked one off and tried it. It was just sugary and feels like the candy that gets stuck in your teeth – nowhere near as bad as say a Butterfinger though. Its flavor was fine on its own.

I particularly enjoyed my first sip because of the temperature contrast with the cool whipped cream and warm drink. I immediately tasted the chocolate from the mocha sauce, but didn’t really pick up on the distinct toffee nut. I could tell there was a subtle “je ne sais quoi” but I took a blind taste test, I wouldn’t be able to say that it was toffee nut. But as I continued drinking, I almost forgot it was an almond milk hot chocolate. I was amazed and surprised by its richness.

Starbucks Toffee Almondmilk Hot Cocoa 2

But, I didn’t love the topping with the drink. When I did get some of the topping in my sip, I didn’t enjoy that it was large enough to require chewing. It also threw the sweetness balance off because the drink itself wasn’t overly sweet or artificial tasting despite the four pumps of sauce and syrup. But the topping pushed it over the sugar edge. I actually liked it better without it.

As whole milk’s #1 fan, I’m overall very impressed by Starbucks’ execution with almond milk (except for their decision to make almondmilk one word). I also love that Starbucks is being extra inclusive this holiday season; this new release is great for vegans and non-vegans alike. It’s officially been added to my Starbucks holiday drink rotation!

(Nutrition Facts – Grande – 280 calories, 14 grams of fat, 6 grams of saturated fat, 0 grams of trans fat, 20 milligrams of cholesterol, 240 milligrams of sodium, 34 grams of carbohydrates, 28 grams of total sugars, 4 grams of protein, and 15 mg of caffeine.)

Purchased Price: $3.75
Size: Grande
Rating: 8 out of 10
Pros: It’s vegan and non-dairy when ordered without whipped cream. No additional cost for almond milk = winning! Surprisingly rich for almond milk.
Cons: Toffee nut, who? Caramel Brulée topping is gratuitous.

One thought to “REVIEW: Starbucks Toffee Almondmilk Hot Cocoa”

  1. $3.75 for a Grande? That’s surprisingly VERY affordable for Starbucks! As much as I can’t stand their “almondmilk” I might have to try this now… I’ve always been addicted to their salted caramel hot chocolate because of the combination of mocha sauce with their toffee nut syrup, so this seems like essentially the same thing minus the caramel drizzle and sea salt (which was replaced with a brulee topping instead). I wonder how similar this drink would taste compared to their salted caramel hot chocolate with almond milk? Hm…

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