Introduction:As temperatures drop, toffee hazelnut-flavored beverages have once again become a hot topic. Luckin Coffee’s upcoming “Toffee Hazelnut Milk Tea” has drawn attention from both employees and consumers. Online rumors suggest it uses long-overstocked ingredients in a mixed formula, and that the classic Toffee Hazelnut Latte recipe has also been altered. This article delves into the potential issues with the new product’s formulation, market reactions, and the taste discrepancy consumers may face, helping you make a more informed choice.

As the weather turns cooler, many coffee enthusiasts are once again longing for that warm drink with a rich toffee flavor. This year, brands such as Starbucks and Peet’s have already announced the return of the classic Toffee Hazelnut Latte, and Luckin is rumored to be launching a similar-flavored new product next week, including one named “Toffee Hazelnut Milk Tea.”

However, this newly launched milk tea has raised concerns among Luckin’s internal staff. It is understood that the “Toffee Hazelnut Milk Tea” is made with Assam black tea as the base, combined with Toffee Hazelnut Velvet Flavored Milk, brown sugar syrup, Siritto dairy-flavored beverage, and Milk Skin Velvet Flavored Milk.Although this combination may sound rich, some store employees have questioned whether it is intended to clear out long-accumulated inventory ingredients.

Some employees pointed out that the Siritto and Milk Skin Velvet ingredients, when mixed, can easily form a texture similar to the controversial “tofu pudding”-like milk jelly found in the previous “Milk Skin Latte.” This texture was not well-received by consumers when it was launched last time, resulting in poor sales and continued inventory buildup.

In fact, the brand had previously attempted to clear out Milk Skin Velvet by launching mixed products such as the “Xilingol Salty Milk Tea,” but with limited success and low consumer repurchase intent. As a result, the reuse of these two ingredients in the “Toffee Hazelnut Milk Tea” has led many employees to call it a “clearance combo,” even jokingly referring to the new product as a “mixed tea,” and they are not optimistic about its market performance.

Not only is the new product’s formulation being questioned, but this year’s return of the “Toffee Hazelnut Latte” is also reported to differ significantly from last year’s version. According to employees familiar with the internal adjustments, in previous years, the drink used toffee syrup, and regardless of whether it was served hot or cold, a thick layer of cream was added on top, creating a rich and creamy texture.

However, this year’s version replaces the original syrup with toffee thick milk andhas removed the topping of cream,a change that may disappoint consumers expecting last year’s flavor. A veteran employee admitted that while the new formula retains the toffee theme, the overall taste and visual presentation are different, and it may be difficult to replicate last year’s success.

Overall, Luckin’s adjustments to its winter new products this year—including the possible use of inventory ingredients and changes to the formulation—have sparked considerable discussion. For consumers, understanding these behind-the-scenes details can help guide your purchasing decisions and better assess whether the products meet your taste expectations.

The above content is compiled by CoffeeHunters, a coffee news website.