But if it's so strong that when you stir it, you pull back a stump of a spoon handle, think twice before pouring it into your stomach.
I've had coffee, once only, that when poured out caused pavement to bubble, but this was the way CN workers preferred it. Personally, they can keep it.
Coffee for me. Full milk and sugar. Don't touch tea. Chocolate milkshakes. Various juices. The palate of a rotund child, basically.
I like both, but I drink coffee far more frequently. Iced coffee, hot coffee, frappuccinos, pumpkin spiced coffee...I don't care, I'll drink it all. For tea, I usually stick with some kind of chai latte or peppermint.
Is that what the kids are calling it these days? Coffee seems like an odd metaphor for that. Regardless, I'm flattered.
de-caf green tea every am with breakfast... in my old life, i'd sometimes have coffee after a meal in a good restaurant... espresso or cappuccino, that is... only rarely would i have partaken of an ordinary cup o' joe...
I do enjoy sipping on a good Scotch. Middle of the road stuff, hate the bottom shelf brands. I'm not rich enough to enjoy the true top of the line, but I do have standards. Wait a second... What thread did I just post in?
I'll be the first to say that I can't stand coffee or tea. But since I have yet to taste a form of coffee as appallingly disgusting as chai tea, I think I hate bean brew a little bit less.
Hmm, I usually just take milk and put chocolate powder (Quik usually). But Swiss Miss is good too, when you don't have milk.
Oh my god, amazing hot chocolate from Millie's Cookies at Brighton station today... It's the perfect drink for waiting for a train. It takes off the edge - all the edges. The world becomes a big fluffy pink marshmallow just like the ones floating in the foam at the top of the drink... Stuff coffee and tea. Today cocoa is my friend! *Sugar high*
There is some really good hot chocolate from Mexico. It comes as little wedges of actual chocolate, with some cinnamon and perhaps other seasonings added. You slowly warm up milk and put in the actual pieces of chocolate and let them melt. As they get close to melting I usually transfer the whole mixture to a blender to make a hot, frothy, chocolate drink that is perfect on a cold day.
I've had some like that - they looked like chocolate buttons, and you melted them in milk. Never occured to me to blend them - might be an idea. I always ended up with little globs of chocolate at the bottom. Obviously being in the UK, we don't get Mexican chocolate () but we do get Swiss and Belgian chocolate and other continental ones, which are also quite amazing and worth the extra money if you feel like treating yourself instead of just buying a jar of instant hot chocolate.
Yeah, European chocolate is great. As a kid, I lived in Holland for a while, and the quality of chocolate there was considerably different than what you could readily get in the U.S. Now I can get European chocolate pretty easy here (or things that were hard to find before, like Maya chocolate), but I still have a hard time getting Dutch or German black licorice, which is what you HAVE to have if you're going to eat black licorice.
Mmm, liquorish... *realises we've gone off topic* I once had a milkshake from Shakeaway with liqourish blended into it. And sherbert. And lemon curd. It was the biggest mouth explosion I ever had, and I kept it in the fridge and took 2 weeks to drink it since it was so intense.
