Trader Joe's Gingerbread Latte Naturally Flavored Drink Mix

We've never had a stellar gingerbread product from Trader Joe's, at least flavor-wise, but we've never had a terrible one either. I mean, the flavor of cookie butter isn't such a far cry from gingerbread, but it's oh so much better than gingerbread, as most of you already know. It's almost a curse more than a blessing, because I kind of want everything labeled "gingerbread" to taste somewhat like cookie butter. I know, I know, they're two different flavors. Speculoos isn't exactly gingerbread. But that begs the question: why didn't TJ's just give us a cookie butter latte mix instead of a gingerbread one? Who knows?

You'll rarely hear me complain about the texture of a beverage, but I'm afraid I'm going to have to here. There was a strange filminess to the liquid, for lack of a better term. I found it to have this unusual consistency regardless of whether we made it with almond milk or water. Strangely, I liked the mix slightly better with water than with any kind of milk. The milk almost made it too thick. Water yielded a concoction a bit more like a latte than a milkshake—and I guess that's a good thing, since they were apparently going for "latte" in the first place.

The taste is like a bizarre, milky, liquefied gingerbread man. You can taste cinnamoniness and nutmegginess, but there's also some other unidentifiable flavors mixed in there. The whole thing gives way to an unpleasant aftertaste and makes you want to drink something else to cleanse your palate. It's almost like drinking a slightly watered-down, gingerbread-flavored creamer—an additive intended to be consumed as a secondary ingredient in a normal black coffee or tea.

It's not the worst thing I've ever tried, but it's mostly an unpleasant experience in my humble opinion. 2.5 stars from me. Same from Sonia. She says it needs more espresso or coffee flavor—and it's very rare for her to crave more sugar, but she thinks this mix might be a little better if it were sweeter, too. I'm not so sure that's the problem, but I can't really put my finger on what is.

Dare I ask...what did you think of it? Are we being too harsh? Are we being grinches? Did you discover any preparation methods or additional ingredients to make it more palatable?

Bottom line: 5 out of 10.