I worried about the chicory that’s listed as an ingredient because my grandfather hates it… I figure I must therefore have a genetic predisposition toward hating it too, right? That’s how my mind works, anyway. Back during World War II, the coffee rations given to the U.S. soldiers were extended by adding lots and lots of chicory. That’s one of the very few war remembrances he’s ever shared. My grandfather doesn’t complain about much, but the man has a chicory vendetta.

Familial prejudices aside, this was such a pleasant surprise. It makes a great coffee substitute for me since I won’t touch the stuff. The aroma is dark, smoky chocolate. It’s not much on the sip, but the aftertaste that remains in the mouth is so satisfying. I have mine with a generous splash of milk and two level teaspoons of sugar. I think I’m going to brew another cup right now…

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I won’t lie – I like my tea sweet. I’m the girl dumping two packets of sugar into my jasmine tea at the sushi place, stirring it with my chopstick. Earl Grey, predictably, makes me cringe. Black teas get the milk and sugar treatment; my greens are sweetened with agave. I’ll drink loose tea, but I prefer bagged teas for convenience. I know I have a, shall we say, “unrefined” palette when it comes to these things, but I know enough to not boil the hell out of my green tea.


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