Adding stuff to coffee.

I'm back, with brown sugar and cinnamon!

Had 2 cups with each. Next I'll mix the too. I use a 450ml mug and I need 2 sweeteners for a normal coffee and needed 2 teaspoons of brown sugar. Was nice but I don't have a comparison to white sugar :o

Cinnamon coffee was nice too but wasn't really sure how much to use so I just kept adding until the taste was coming through, and that took way more cinnamon I would have expected.
 
I like a pint of hazel nut and cinnamon oil, followed by brown sugar, a liberal sprinkling of liquidised raw meat chunks (beef or pork) and a sprig or two of fern.

Na, just milk and sugar. Can't be doing with all the airy fairy stuff.
 
Depends, usually just standard coffee but.... if it's available I like to put a shot of those caramel/hazelnut syrups in (Even better if it's a mocha coffee) :)
 
A sprig of fern is just ridiculous! It's an alkali and will react with the acidic coffee oils, and will just create a salt. To enrich it you obviously want something more aromatic, like leaded petrol, or if you cant find that, dodo. Try stirring the coffee with a dodo feather, or if your local museum won't let you borrow one, a terapin swimming (anti-clockwise) in the coffee for 2 1/2 minutes adds just the right amount of piquancy (and terapin poo).

But actually answering the original question, I've found double cream tends to go a bit weird, and seperate into little noodles/worms of cream, unless there is a bit of sugar in it, but I don't have sugar in coffee any more. I just add milk, particularly if the coffee isn't so great. But better/good coffee I can drink without milk, although I do prefer coffee with milk even then.
 
Butter coffee is an interesting experience. Pretentious people will tell you that it'll keep you alive an extra 20 years, but that ******** aside, it really does taste a lot better than it sounds.

I prefer Kahlua though.
 
Adding egg shells to cheap coffee does a good job of taking the acidity away but of course that problem can be easily negated by not buying cheap coffee.

Other than that I do occasionally add coconut oil to mine, works surprisingly well!
 
Armageus said:
Also thinking of trying cinnamon. I assume a sprinkle of ground would be fine, but also seen sticks left in the coffee cup. Anyone tried either?
Click to expand...

Cinnamon is like Xmas in a cup - love it when added to Chai Tea Lattes and Mulled Wines.

Gingerbread Latte - latte with a couple of shots of gingerbread syrup, topped with whipped cream and nutmeg.
 
You must log in or register to reply here.
Back
Top Bottom