Latinos Tried Starbucks' Horchata Frappuccino for the ULTIMATE Taste Test

Who doesn't love horchata?!

This sweet, and decadent treat is sinfully good. It has long been a staple in Latino households, making an appearance at holidays or as the go-to summer drink. Recipes of this beloved beverage are passed down from generations to generations, like treasured family heirlooms. No matter how secret they're kept, though, horchata usually consists of the same basic ingredients: a blend of almonds, rice, and cinnamon. But can anyone make it? Starbucks recently put their skills to the test, releasing an horchata chata frappuccino on TuesdayQue?!  Did they create the next frosty obsession for trendy food lovers? Latinos at Buzzfeed's Pero Like channel decided to find out for themselves, and spill the horchata, er, tea  on this spinoff.

MORE: Starbucks Launches Two New Coffee Drinks and We're Mad as Hell About It 

At first, most of the participants seemed reluctant about trying the latest Starbucks drink. And it makes sense, usually remixes just can't beat the classic. “I’m Mexican, I love horchata but I do not expect Starbucks to make good horchata,” said editor Norberto Briceño

The final result? Let's just say, the participants weren't too far off from the predictions.  “It’s someone’s idea of what horchata is, so they tried to reproduce it chemically,” Briceño decided. One participant added "I am getting hints of horchata, but if you're gonna call it an horchata frappuccino, shouldn't it be like horchata  to the max?"

If you're a newcomer to the world of horchata lovers, another contributor wants you to know that "the people who want to experience horchata should have an authentic experience, and this isn't it." 

RELATED: This Horchata Will Get You High

We're looking forward to channeling our inner-Starbucks fanatic and trying this one out for ourselves, too. Was Starbucks' spin on this classic drink genius? Or did it fail? We'll let you decide. Watch these Latinos taste test the new Starbucks horachata frappuccino below: