raw honey + crew =beautiful cup of love
I have no qualms with drinking only black coffee, but I am attached to the process of concocting my own creamy coffee cup— sort of an art form and that completes my morning.
My typical morning sequence is waking up, kissing my sleeping hubby and take out the heavy cream off the fridge… I do that, day in and out and even during the weekend.
Before moving here in the U.S.,I packed three bags of a local Philippine coffee called Kapeng Barako in my luggage because I know I will be depending on it everyday.
Kapeng Barako is dark roasted, less acidic and packs a real punch, theres nothing like it in my palate.
I live for that and took pride in creating my own special type of brew, I abhor the green ubiquitous mermaid lady that made coffee an overpriced commodity; as much as I can. Apart from exploitation of coffee farmers, methinks they are incredibly overrated, heavily sprayed with pesticides as well as they just don’t really taste good.
Going back to my long love affair with that dark cup—
For years, the partner of my kapeng barako in the Philippines is powdered milk, but since powdered milk here in California is just the crappy one from nestle, liquid milk with has a ton of sugar, I said no thanks.
I now subsist on the 4.99 pack Grinded Dark Roast from Trader Joe’s, which has a nice earthy taste to it provided I brew 5 spoonfuls to a cup of water, not near as delicious as kapeng barako but almost the same.
I forgot how I discovered about on using whipped cream, to my cup, but an alarming 12 grams per tablespoon of condensed milk made me think that perhaps it also contributed to my weight gain.
For now, temporarily, I fantasize on loading up on my organic, pasture-raised Trader Joe’s heavy whipping cream swirling in my dark cup as I make it first thing in the morning. However, I am rethinking my raw honey this time around.