Is Starbucks' new Fruitcake Frappuccino the gift you never knew you wanted?

What our staff really thought of the chain's new drink — one that pairs whipped cream, dried fruit, caramel, matcha and, yes, coffee.

By Katie Underwood

December 15, 2016

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Credit, Starbucks.

For a few glorious days, Starbucks patrons will be able to get their fruitcake fix in liquid form. Yes, like the holiday gift you never knew you wanted, the chain's new Fruitcake Frappuccino — a "Hazelnut Crème Frappuccino blended with dried fruit and spiced with cinnamon, topped with whipped cream and an ornate topping of caramel dots, along with a sprinkle of matcha" — will be available at participating Canadian locations through Dec. 18. And because Chatelaine staffers are known for their baked-good expertise, we asked a few of them to sip and spill their thoughts — even the ones who'd rather use fruitcake as a doorstop than eat it. Here's what they said.

"Definitely not just for older ladies. I like and make fruitcake, and the spices and chunky fruit in the frap are right on. I predict that the PSL will be watching its back." — Carolyn Chua, Senior Associate Food Editor "The taste is actually better than the taste of a real fruitcake (the ones I’ve had, anyways. Sorry, Yiayia). But the texture, after a while, isn’t the best." — Christina Vardanis, Executive Editor "It tastes okay, but nothing like a fruitcake — it’s like a cinnamon-raisin protein shake or a smoothie from Booster Juice. Is there even coffee in this? Also, why matcha? Is this a frozen coffee-cake-tea crossover now? One thing at a time, please." — Diana Duong, Assistant Editor

"If you’re going to Fruitcake Frap-it, I recommend doing so right away so it doesn’t melt into a weird mush of dried fruit water. But, I will say, the flavours are better than any fruitcake I’ve ever tried throwing in a blender with ice." — Sarah Boesveld, Senior Writer

“I’m not sure if I’m eating or drinking this.” — Alexandra Gater, Editorial Coordinator

"I literally just licked the whipped cream off the top. I couldn't do it." — Katie Underwood, Associate Editor

And there you have it.