On Tea. With Hot Chocolate.
I still love tea, of course. I still drink about three cups a day of various kinds. And I’ve managed to run out of my favourite rooibos blend- actually emptied the tin.
But almost every day for the past month I find myself making hot chocolate, and I feel guilty! This has never happened before!
Perhaps I need to take my own advice and rediscover my favourites. I miss plain green tea- not much left in the closet at this point. Or I can make Chai, that creamy, sweet indulgence...just as indulgent as hot chocolate. I could even put whipped cream on it.
I’ve taken breaks from tea before, switching suddenly to water or juice until I go back, refreshed and ready for more. But I’ve never before turned to hot chocolate as a regular thing, and its making me wonder why I’m doing it. I like hot chocolate, you see. But I don’t adore it the way I adore tea. I don’t analyze it and think about it. I don’t debate the merits of this hot chocolate or that hot chocolate. It’s not all that healthy for me. It doesn’t leave me giddy with delight.
So what gives? If anyone has an answer, let me know in the comments!
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The first time I tried chai was in the kitchen of my parent’s house, and served by my younger sister. “You have to taste this—” she insisted, pushing a mug across the countertop to me. She refused to elaborate on its contents. The flavors, she said, would speak for themselves.
The quality of water affects the taste of your tea; this is beyond dispute. The relative quantities of mineral salts, oxygen and trace elements determine the relative "liveliness" or "flatness" of a particular cup. To that simple substance we add the basic flavor of the leaf itself or an herbal substitute.