But the lower butterfat is the most important thing: absent the overpowering fat, the flavors of ingredients really shine through, especially with fruits and nuts.

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Problem was, it was also swimming in lactose, butterfat and cholesterol.

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He said it tasted great, but when it shipped across the country the altitude caused the butterfat in the blend to clump, and Starbucks nixed it.

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But the higher butterfat really lends itself to decadence in the more dessert-like flavors, especially anything chocolate-based, and leaves a fatty finish on the tongue, very indulgent.

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