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Today’s version: bag in, half-and-half, a dash of turbinado sugar.
I actually think I prefer the cream-only version. Overall, I have raised my rating because as I learn more about the tea itself I’m becoming more and more fond of it.
Now, of course, I’m wondering, “But what if I used a bit of honey instead of sugar?” But that will have to wait for later.
That isn’t Angus; nor is it Merle, Finn, or Dulcie. It’s a very focused Scottish wildcat.
More later.
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