The coffee looked lovely once prepared, decorated with cocoa sprinkles in wavy lines, a nice touch.
Now, an interesting fact about me: I don’t put sugar in coffee. I do enjoy flavoured syrups when I’m at a coffee shop, though. I’ve got a bit of a sweet tooth and love caramel, hazelnut, most of them, really. But 99% of the coffee I drink isn’t sweetened, and I never add regular sugar.
Taking my first sip, I noticed the coffee’s sweetness and a slightly creamier texture than usual. The first half of the drink was alright, a sweet, creamy coffee. However, it was a bit nondescript. I’d been hoping for a custard or vanilla-like flavour, but that might have been wishful thinking.
As I drank more, the sweetness became overwhelming. Despite my sweet tooth, it felt cloying, like someone had added cream and sugar to my coffee, not how I typically drink it. Looking back, I realise the syrup had likely settled at the bottom of the cup, and stirring it might have made the flavour more consistent. Still, this isn’t a drink I’d order again.
If you like cream and sugar in your coffee, it’s probably the perfect indulgence. Personally, I’d rather stick to hazelnut syrup any day.
1 comment:
Even as someone who does enjoy sugar in my brews, I'm not sure I like the idea of a goopy mass of sweetness at the bottom!
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