Strange time of year, maybe, but I like it. (Some time back I tried a
Starbuck's Frappacino and liked it, but not the huge amount of sugar or the
$ cost.)

Good strong, fresh coffee with natural vanilla, sweetened and lightened to
taste with your choice of sweetener and creamer, over ice.

I use Splenda and 2% milk.

I'm drinking it now, and imagine I will have one more and won't see sleepy
time until dawn. Okay because I'm working. If it were slightly thickened
like the Starbucks kind, it might be better, but I don't want to add crap to
it.

On Sat 13 Dec 2008 10:19:38p, cybercat told us...

> Strange time of year, maybe, but I like it. (Some time back I tried a
> Starbuck's Frappacino and liked it, but not the huge amount of sugar or
> the $ cost.)
>
> Good strong, fresh coffee with natural vanilla, sweetened and lightened
> to taste with your choice of sweetener and creamer, over ice.
>
> I use Splenda and 2% milk.
>
> I'm drinking it now, and imagine I will have one more and won't see
> sleepy time until dawn. Okay because I'm working. If it were slightly
> thickened like the Starbucks kind, it might be better, but I don't want
> to add crap to it.

I don't generally drink hot coffee, no matter the season, but always iced.
Except for a bit of mocha syrup added, I don't like any other flavors added
to iteither, and I don't like it the least bit sweetened. What I end up
with is strong coffee, lots of ice, and a healthy (or unhealthy) glug of
half and half cream.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Saturday, 12(XII)/13(XIII)/08(MMVIII)
************************************************** **********************
Countdown till Christmas Day
1wks 4dys 1hrs 30mins
************************************************** **********************
Christmas comes, but once a year is enough.
************************************************** **********************

"Wayne Boatwright" > wrote in message
5.247...
> On Sat 13 Dec 2008 10:19:38p, cybercat told us...
>
>> Strange time of year, maybe, but I like it. (Some time back I tried a
>> Starbuck's Frappacino and liked it, but not the huge amount of sugar or
>> the $ cost.)
>>
>> Good strong, fresh coffee with natural vanilla, sweetened and lightened
>> to taste with your choice of sweetener and creamer, over ice.
>>
>> I use Splenda and 2% milk.
>>
>> I'm drinking it now, and imagine I will have one more and won't see
>> sleepy time until dawn. Okay because I'm working. If it were slightly
>> thickened like the Starbucks kind, it might be better, but I don't want
>> to add crap to it.
>
> I don't generally drink hot coffee, no matter the season, but always iced.
> Except for a bit of mocha syrup added, I don't like any other flavors
> added
> to iteither, and I don't like it the least bit sweetened. What I end up
> with is strong coffee, lots of ice, and a healthy (or unhealthy) glug of
> half and half cream.
>
> --
> Wayne Boatwright
> (correct the spelling of "geemail" to reply)


I put my version of iced coffee on my blog, and got several emails from
people who said it would keep them up for days! lol. It's never effected me
that way, thankfully. It's 5 shots of espresso, a little vanilla or cinnamon
syrup, and a shot of half & half...and lots of ice. I shake the espresso
with ice before adding the half & half. It cracked me up when Starbucks came
out with the Double Shot drinks because it was essentially what I'd been
making for years...but the good thing is they charged much less for it than
they did the majority of their iced drinks, so if I was out and about, I
wouldn't feel bad about getting one.

kimberly
--
http://eating-sandiego.blogspot.com

On Sun, 14 Dec 2008 06:20:25 -0800, Nexis wrote:


>
> I put my version of iced coffee on my blog.......

.....and your blog is??

nb

notbob > wrote in news:14vistbzi9y00.zpoxccluwjh7.dlg@
40tude.net:

> On Sun, 14 Dec 2008 06:20:25 -0800, Nexis wrote:
>
>
>>
>> I put my version of iced coffee on my blog.......
>
> ....and your blog is??
>



Over there---------------------------->



--
Peter Lucas
Brisbane
Australia

"People are more violently opposed to fur than leather because it is safer
to harrass rich women than motorcycle gangs."

On Sun, 14 Dec 2008 08:28:04 -0700, notbob > wrote:

>On Sun, 14 Dec 2008 06:20:25 -0800, Nexis wrote:
>
>
>>
>> I put my version of iced coffee on my blog.......
>
>....and your blog is??
>

She's our modest blogger. http://eating-sandiego.blogspot.com/


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

"notbob" > wrote in message
...
> On Sun, 14 Dec 2008 06:20:25 -0800, Nexis wrote:
>
>
>>
>> I put my version of iced coffee on my blog.......
>
> ....and your blog is??
>
> nb

Sorry! d'oh!
http://eating-sandiego.blogspot.com

the signature thing-y didn't work for some reason...there's new cookie
recipes though...will that make up for it?

Happy Holidays!
kimberly
--
http://eating-sandiego.blogspot.com
New appetizer and cookie recipes and photos!

On Sun 14 Dec 2008 07:20:25a, Nexis told us...

>
> "Wayne Boatwright" > wrote in message
> 5.247...
>> On Sat 13 Dec 2008 10:19:38p, cybercat told us...
>>
>>> Strange time of year, maybe, but I like it. (Some time back I tried a
>>> Starbuck's Frappacino and liked it, but not the huge amount of sugar
>>> or the $ cost.)
>>>
>>> Good strong, fresh coffee with natural vanilla, sweetened and
>>> lightened to taste with your choice of sweetener and creamer, over
>>> ice.
>>>
>>> I use Splenda and 2% milk.
>>>
>>> I'm drinking it now, and imagine I will have one more and won't see
>>> sleepy time until dawn. Okay because I'm working. If it were slightly
>>> thickened like the Starbucks kind, it might be better, but I don't
>>> want to add crap to it.
>>
>> I don't generally drink hot coffee, no matter the season, but always
>> iced. Except for a bit of mocha syrup added, I don't like any other
>> flavors added
>> to iteither, and I don't like it the least bit sweetened. What I end
>> up with is strong coffee, lots of ice, and a healthy (or unhealthy)
>> glug of half and half cream.
>>
>> --
>> Wayne Boatwright
>> (correct the spelling of "geemail" to reply)
>
>
> I put my version of iced coffee on my blog, and got several emails from
> people who said it would keep them up for days! lol. It's never effected
> me that way, thankfully. It's 5 shots of espresso, a little vanilla or
> cinnamon syrup, and a shot of half & half...and lots of ice. I shake the
> espresso with ice before adding the half & half. It cracked me up when
> Starbucks came out with the Double Shot drinks because it was
> essentially what I'd been making for years...but the good thing is they
> charged much less for it than they did the majority of their iced
> drinks, so if I was out and about, I wouldn't feel bad about getting
> one.
>
> kimberly
> --
> http://eating-sandiego.blogspot.com
>
>

I don't like *any* flavorings in my coffee, with the occasional exception
of mocha. Vanilla, hazelnut, raspberry, etc., literry turn my stomach when
I smell them.

OTOH, years ago when I did drink hot coffee, we frequented a restaurant
whose signature coffee had chicory and cinnamon stick added to the brew
basket. I really did like that, at the time.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Sunday, 12(XII)/14(XIV)/08(MMVIII)
************************************************** **********************
Today is: Third Sunday of Advent
Countdown till Christmas Day
1wks 3dys 5hrs 20mins
************************************************** **********************
No favor can win gratitude from a cat.
************************************************** **********************

I always make a double pot of coffee and refrigerate the leftover for iced
coffee. My little customizing tip is to add a dash of vanilla flavoring. I
happen to have some genuine Mexican vanilla flavoring so my iced java tastes
like a luxury product.


--
http://cashcuddler.com

"Thrift is sexy."

"Macuser" > wrote in
:

> I always make a double pot of coffee and refrigerate the leftover for
> iced coffee. My little customizing tip is to add a dash of vanilla
> flavoring. I happen to have some genuine Mexican vanilla flavoring so
> my iced java tastes like a luxury product.
>
>



What's "genuine Mexican vanilla flavoring"???



--
Peter Lucas
Brisbane
Australia

"People are more violently opposed to fur than leather because it is safer
to harrass rich women than motorcycle gangs."

Stuff I got in Tijuana that's made from vanilla bean. The kind you find in
US supermarkets is artificial flavoring.


--
http://cashcuddler.com

"Thrift is sexy."


"PeterL" > wrote in message
. 25...

> What's "genuine Mexican vanilla flavoring"???
>

Macuser wrote:
>
> Stuff I got in Tijuana that's made from vanilla bean. The kind you find in
> US supermarkets is artificial flavoring.

There are a number of kinds of vanilla found in US supermarkets,
including artificial and multiple varieties of real vanilla.

"Macuser" > wrote in message
...
> Stuff I got in Tijuana that's made from vanilla bean.

I really liked the last stuff I got from Tijuana too.

On Sun, 14 Dec 2008 15:25:01 +0000 (UTC), PeterL >
wrote:

>"Macuser" > wrote in
:
>
>> I always make a double pot of coffee and refrigerate the leftover for
>> iced coffee. My little customizing tip is to add a dash of vanilla
>> flavoring. I happen to have some genuine Mexican vanilla flavoring so
>> my iced java tastes like a luxury product.
>>
>>
>
>
>
>What's "genuine Mexican vanilla flavoring"???

PeterL, just be very careful when you buy "genuine Mexican vanilla
flavoring"
Some of it is made from the toxic bean coumarin. It's used to make a
flavoring just like vanilla and is a know carcinogen.

Make sure your Mexican vanilla is labeled coumarin free.

koko
There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 12/11

koko > wrote in
:

> On Sun, 14 Dec 2008 15:25:01 +0000 (UTC), PeterL >
> wrote:
>
>>"Macuser" > wrote in
:
>>
>>> I always make a double pot of coffee and refrigerate the leftover
for
>>> iced coffee. My little customizing tip is to add a dash of vanilla
>>> flavoring. I happen to have some genuine Mexican vanilla flavoring
so
>>> my iced java tastes like a luxury product.
>>>
>>>
>>
>>
>>
>>What's "genuine Mexican vanilla flavoring"???
>
> PeterL, just be very careful when you buy "genuine Mexican vanilla
> flavoring"
> Some of it is made from the toxic bean coumarin. It's used to make a
> flavoring just like vanilla and is a know carcinogen.
>
> Make sure your Mexican vanilla is labeled coumarin free.
>


No worries there....... I get my vanilla beans from Madagasca.... or
used to anyway. Seems they've got some sort of bug that is killing off
their vanilla bean plants at the moment.



--
Peter Lucas
Brisbane
Australia

"People are more violently opposed to fur than leather because it is
safer to harrass rich women than motorcycle gangs."

koko wrote:

> PeterL, just be very careful when you buy "genuine Mexican vanilla
> flavoring"
> Some of it is made from the toxic bean coumarin. It's used to make a
> flavoring just like vanilla and is a know carcinogen.
>
> Make sure your Mexican vanilla is labeled coumarin free.

Ummm... That's very close, but not quite right. The beans are called tonka
beans, and coumarin is the compound in the beans which make them toxic if
too much is consumed. Also, when consumed, coumarin is a liver/kidney toxin
more than it is a carcinogen -- though if inhaled, it can cause lung cancer.

http://en.wikipedia.org/wiki/Tonka_bean
http://en.wikipedia.org/wiki/Coumarin

Bob

PeterL wrote:
> "Macuser" > wrote in
> :
>
>> I always make a double pot of coffee and refrigerate the leftover for
>> iced coffee. My little customizing tip is to add a dash of vanilla
>> flavoring. I happen to have some genuine Mexican vanilla flavoring so
>> my iced java tastes like a luxury product.
>>
>>
>
>
>
> What's "genuine Mexican vanilla flavoring"???
>
>
>

I hope for the poster's sake that it's NOT Mexican vanilla AKA coumarin.

gloria p

Gloria P > wrote in news:6qldvpFd8bm4U2
@mid.individual.net:

> PeterL wrote:
>> "Macuser" > wrote in
>> :
>>
>>> I always make a double pot of coffee and refrigerate the leftover
for
>>> iced coffee. My little customizing tip is to add a dash of vanilla
>>> flavoring. I happen to have some genuine Mexican vanilla flavoring
so
>>> my iced java tastes like a luxury product.
>>>
>>>
>>
>>
>>
>> What's "genuine Mexican vanilla flavoring"???
>>
>>
>>
>
> I hope for the poster's sake that it's NOT Mexican vanilla AKA
coumarin.
>
> gloria p
>


Hmmmmmmmmm, that's about the 3rd time I've heard of that. Time to hit
Google and see what it is.



--
Peter Lucas
Brisbane
Australia

"People are more violently opposed to fur than leather because it is
safer to harrass rich women than motorcycle gangs."

Gloria P > wrote in news:6qldvpFd8bm4U2
@mid.individual.net:


>> What's "genuine Mexican vanilla flavoring"???
>>
>>
>>
>
> I hope for the poster's sake that it's NOT Mexican vanilla AKA
coumarin.
>


Phytochemical:
Coumarin

Synonyms: 1,2-Benzopyrone, 2H-1-Benzopyran-2-one

Properties: Coumarin has blood-thinning, anti-fungicidal and anti-tumor
activities. Coumarin should not be taken while using anticoagulants.
Coumarin increases the blood flow in the veins and decreases capillary
permeability. Coumarin can be toxic when used at high doses for a long
period

Facts about Coumarin: Coumarin seems to work as a pesticide in the
plants that produce it. Coumarin is responsible for the sweet smell of
new mown hay.

Description: Coumarin is a phytochemical with a vanilla like
flavour. Coumarin is a oxygen heterocycle. Coumarin can occur either
free or combined with the sugar glucose (coumarin glycoside).

Distribution: Coumarin is found in several plants, including tonka
beans, lavender, licorice, strawberries, apricots, cherries, cinnamon,
and sweet clover.




--
Peter Lucas
Brisbane
Australia

"People are more violently opposed to fur than leather because it is
safer to harrass rich women than motorcycle gangs."

"Macuser" > wrote in message
...
>I always make a double pot of coffee and refrigerate the leftover for iced
>coffee. My little customizing tip is to add a dash of vanilla flavoring. I
>happen to have some genuine Mexican vanilla flavoring so my iced java
>tastes like a luxury product.

That vanilla does the trick, doesn't it? I figured it out one day after
paying a stiff price for somebody's Iced Vanilla Latte or whatever.
Caramel flavoring works well, too.

Felice

"Felice" > wrote in
:

>
> "Macuser" > wrote in message
> ...
>>I always make a double pot of coffee and refrigerate the leftover for
>>iced coffee. My little customizing tip is to add a dash of vanilla
>>flavoring. I happen to have some genuine Mexican vanilla flavoring so
>>my iced java tastes like a luxury product.
>
> That vanilla does the trick, doesn't it? I figured it out one day
> after paying a stiff price for somebody's Iced Vanilla Latte or
> whatever. Caramel flavoring works well, too.
>



Hazelnut syrup is quite good in coffee too.


--
Peter Lucas
Brisbane
Australia

"People are more violently opposed to fur than leather because it is safer
to harrass rich women than motorcycle gangs."

On Sun, 14 Dec 2008 15:43:24 +0000 (UTC), PeterL >
wrote:

>"Felice" > wrote in
:
>
>>
>> "Macuser" > wrote in message
>> ...
>>>I always make a double pot of coffee and refrigerate the leftover for
>>>iced coffee. My little customizing tip is to add a dash of vanilla
>>>flavoring. I happen to have some genuine Mexican vanilla flavoring so
>>>my iced java tastes like a luxury product.
>>
>> That vanilla does the trick, doesn't it? I figured it out one day
>> after paying a stiff price for somebody's Iced Vanilla Latte or
>> whatever. Caramel flavoring works well, too.
>>
>
>Hazelnut syrup is quite good in coffee too.

As is Kahlua, but I'm getting into after dinner drink territory now.

For recipes of all types go he http://www.torani.com/recipes
My favorite (nonalcoholic) combo on a cold day is simply steamed milk
flavored with vanilla Torani syrup.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

"Felice" > wrote in message
...
>
> "Macuser" > wrote in message
> ...
>>I always make a double pot of coffee and refrigerate the leftover for iced
>>coffee. My little customizing tip is to add a dash of vanilla flavoring. I
>>happen to have some genuine Mexican vanilla flavoring so my iced java
>>tastes like a luxury product.
>
> That vanilla does the trick, doesn't it? I figured it out one day after
> paying a stiff price for somebody's Iced Vanilla Latte or whatever.
> Caramel flavoring works well, too.
>

That sounds fabulous. Smuckers now makes a Splenda caramel, so I could even
have it sugar free.

Macuser wrote on Sun, 14 Dec 2008 15:20:01 GMT:

> I always make a double pot of coffee and refrigerate the
> leftover for iced coffee. My little customizing tip is to add a dash
> of vanilla flavoring. I happen to have some genuine
> Mexican vanilla flavoring so my iced java tastes like a luxury
> product.

Strangely enough I guess, I don't much like hot tea but I quite like
iced tea and I like good caffeinated coffee but dislike iced.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

Wayne Boatwright wrote:
> On Sat 13 Dec 2008 10:19:38p, cybercat told us...
>
>> Strange time of year, maybe, but I like it. (Some time back I tried a
>> Starbuck's Frappacino and liked it, but not the huge amount of sugar or
>> the $ cost.)
>>
>> Good strong, fresh coffee with natural vanilla, sweetened and lightened
>> to taste with your choice of sweetener and creamer, over ice.
>>
>> I use Splenda and 2% milk.
>>
>> I'm drinking it now, and imagine I will have one more and won't see
>> sleepy time until dawn. Okay because I'm working. If it were slightly
>> thickened like the Starbucks kind, it might be better, but I don't want
>> to add crap to it.
>
> I don't generally drink hot coffee, no matter the season, but always iced.
> Except for a bit of mocha syrup added, I don't like any other flavors added
> to iteither, and I don't like it the least bit sweetened. What I end up
> with is strong coffee, lots of ice, and a healthy (or unhealthy) glug of
> half and half cream.
>

I drink iced coffee year round too. I like it flavored with chocolate on
occasion and I also like Starbuck's Peppermint mocha every once in a while.

What I usually do is brew a pot and leave it in the fridge. If I want a
mocha iced I add some hershey's syrup to it along with half and half.

When I drink it hot it is never flavored - just light/no sugar.

-Tracy

"Tracy" > wrote

> I drink iced coffee year round too. I like it flavored with chocolate on
> occasion and I also like Starbuck's Peppermint mocha every once in a
> while.
>
> What I usually do is brew a pot and leave it in the fridge. If I want a
> mocha iced I add some hershey's syrup to it along with half and half.
>
> When I drink it hot it is never flavored - just light/no sugar.
>

For me it's because the cold with milk is reminiscent of a milk shake but
with my favorite drug! (When I say "like a milk shake" I mean from the point
of view of someone who gave them up years ago as one of those way too
fattening foods.)

cybercat wrote:
>
> Strange time of year, maybe, but I like it. (Some time back I tried a
> Starbuck's Frappacino and liked it, but not the huge amount of sugar or the
> $ cost.)
>
> Good strong, fresh coffee with natural vanilla, sweetened and lightened to
> taste with your choice of sweetener and creamer, over ice.
>
> I use Splenda and 2% milk.
>
> I'm drinking it now, and imagine I will have one more and won't see sleepy
> time until dawn. Okay because I'm working. If it were slightly thickened
> like the Starbucks kind, it might be better, but I don't want to add crap to
> it.

It's been interesting watching the beverage migration of iced coffee
from the northeast (or perhaps both coasts) in to the middle of the US
and the parallel migration of sweet tea from the south out to the
coasts. As little as 5 years ago many folks in the south had no idea
what iced coffee was and the same was true for sweet tea in the
northeast.

"Pete C." > wrote in message
ster.com...
>
> cybercat wrote:
>>
>> Strange time of year, maybe, but I like it. (Some time back I tried a
>> Starbuck's Frappacino and liked it, but not the huge amount of sugar or
>> the
>> $ cost.)
>>
>> Good strong, fresh coffee with natural vanilla, sweetened and lightened
>> to
>> taste with your choice of sweetener and creamer, over ice.
>>
>> I use Splenda and 2% milk.
>>
>> I'm drinking it now, and imagine I will have one more and won't see
>> sleepy
>> time until dawn. Okay because I'm working. If it were slightly thickened
>> like the Starbucks kind, it might be better, but I don't want to add crap
>> to
>> it.
>
> It's been interesting watching the beverage migration of iced coffee
> from the northeast (or perhaps both coasts) in to the middle of the US
> and the parallel migration of sweet tea from the south out to the
> coasts. As little as 5 years ago many folks in the south had no idea
> what iced coffee was and the same was true for sweet tea in the
> northeast.

Hmmm, I had not thought about that. Do northerners now drink iced tea year
round as we do in the south? I remember when I first came down here, I had
to remember that "tea" meant "iced tea" and if I wanted it hot I had to
order "hot tea" and if I wanted it unsweetened I had to ask for "unsweetened
tea." I just tried the starbuck's iced coffee because it was there, cold in
the cooler by the checkout, and I was dragging tail.

cybercat wrote:
>
> "Pete C." > wrote in message
> ster.com...
> >
> > cybercat wrote:
> >>
> >> Strange time of year, maybe, but I like it. (Some time back I tried a
> >> Starbuck's Frappacino and liked it, but not the huge amount of sugar or
> >> the
> >> $ cost.)
> >>
> >> Good strong, fresh coffee with natural vanilla, sweetened and lightened
> >> to
> >> taste with your choice of sweetener and creamer, over ice.
> >>
> >> I use Splenda and 2% milk.
> >>
> >> I'm drinking it now, and imagine I will have one more and won't see
> >> sleepy
> >> time until dawn. Okay because I'm working. If it were slightly thickened
> >> like the Starbucks kind, it might be better, but I don't want to add crap
> >> to
> >> it.
> >
> > It's been interesting watching the beverage migration of iced coffee
> > from the northeast (or perhaps both coasts) in to the middle of the US
> > and the parallel migration of sweet tea from the south out to the
> > coasts. As little as 5 years ago many folks in the south had no idea
> > what iced coffee was and the same was true for sweet tea in the
> > northeast.
>
> Hmmm, I had not thought about that. Do northerners now drink iced tea year
> round as we do in the south?

Northerners always drank iced tea. It think it's still pretty warm
weather only as far as home consumption goes.

> I remember when I first came down here, I had
> to remember that "tea" meant "iced tea" and if I wanted it hot I had to
> order "hot tea" and if I wanted it unsweetened I had to ask for "unsweetened
> tea." I just tried the starbuck's iced coffee because it was there, cold in
> the cooler by the checkout, and I was dragging tail.

Until fairly recently if you asked for iced coffee in southern states
they looked at you kinda cross-eyed and had no idea what you were
talking about.

Until recently in northern states if you asked for sweet tea, you got
sweetened iced tea, which of course is not the same thing as sweet tea.

"cybercat" > wrote in message
...
> Strange time of year, maybe, but I like it. (Some time back I tried a
> Starbuck's Frappacino and liked it, but not the huge amount of sugar or
> the $ cost.)
>
> Good strong, fresh coffee with natural vanilla, sweetened and lightened to
> taste with your choice of sweetener and creamer, over ice.
>
> I use Splenda and 2% milk.
>
> I'm drinking it now, and imagine I will have one more and won't see sleepy
> time until dawn. Okay because I'm working. If it were slightly thickened
> like the Starbucks kind, it might be better, but I don't want to add crap
> to it.

I drink Starbucks coffee exclusively, made through that one cup Melitta
paper filter. Two scoops per 16 oz. of water. Kind of strong. Then
Amaretto flavored creamer and sugar. I also like the mocha flavored
Frappucinos. But they are darned expensive. I can make a palatable
substitute by brewing my coffee, adding ingredients, then putting the mug
into the fridge for an afternoon jolt.

Steve

"SteveB" <toquerville@zionvistas> wrote :

> I drink Starbucks coffee exclusively, made through that one cup Melitta
> paper filter. Two scoops per 16 oz. of water. Kind of strong.

That's how I like mine too. Any dark arabica will do for me.

>Then Amaretto flavored creamer and sugar.

It's weird, I like hot coffee with half and half only. I went through a
phase where I drank flavored coffees in my 20s, there was one Fresh Market
sold that had a brandy flavor that I loved.

>I also like the mocha flavored Frappucinos.

I didn't try this. Isn't mocha flavor just coffee flavor? So they are coffee
flavored iced coffees??

>But they are darned expensive. I can make a palatable substitute by
>brewing my coffee, adding ingredients, then putting the mug into the fridge
>for an afternoon jolt.
>

Yes, that's when I like my cold coffee too. I've always had just one cup (a
big, strong one) in the morning, but the doctor recommends more caffeine as
it is good for asthma. Who knew. I had a chiropractor a long time ago who
told me that caffeine makes stuff grow on you. *shiver*

cybercat wrote:
>
> "SteveB" <toquerville@zionvistas> wrote :
>
> > I drink Starbucks coffee exclusively, made through that one cup Melitta
> > paper filter. Two scoops per 16 oz. of water. Kind of strong.
>
> That's how I like mine too. Any dark arabica will do for me.
>
> >Then Amaretto flavored creamer and sugar.
>
> It's weird, I like hot coffee with half and half only. I went through a
> phase where I drank flavored coffees in my 20s, there was one Fresh Market
> sold that had a brandy flavor that I loved.
>
> >I also like the mocha flavored Frappucinos.
>
> I didn't try this. Isn't mocha flavor just coffee flavor? So they are coffee
> flavored iced coffees??

Mocha is coffee and chocolate.

>
> >But they are darned expensive. I can make a palatable substitute by
> >brewing my coffee, adding ingredients, then putting the mug into the fridge
> >for an afternoon jolt.
> >
>
> Yes, that's when I like my cold coffee too. I've always had just one cup (a
> big, strong one) in the morning, but the doctor recommends more caffeine as
> it is good for asthma. Who knew. I had a chiropractor a long time ago who
> told me that caffeine makes stuff grow on you. *shiver*

Chiropractors are quacks.

"Pete C." > wrote in message
ster.com...
>

>
> Mocha is coffee and chocolate.

Ahh, I see.
>

>
> Chiropractors are quacks.

Right. Ass.

cybercat wrote:
>
> > Chiropractors are quacks.
>
> Right. Ass.

Fact. You only have to look at the areas where they are found to see it.
Chiropractors are virtually non existent in states that are known for a
well educated population, and in those states chiropractors are only
found in the low income lower educated areas.

On Sun, 14 Dec 2008 12:19:16 -0600, "Pete C." >
wrote:

>Chiropractors are quacks.

Not all ... just not not all physicians are quacks. Many
chiropractors are extremely helpful.

My two cents,
Carol

"Damsel in dis Dress" > wrote in message
...
> On Sun, 14 Dec 2008 12:19:16 -0600, "Pete C." >
> wrote:
>
>>Chiropractors are quacks.
>
> Not all ... just not not all physicians are quacks. Many
> chiropractors are extremely helpful.
>


They make pain go away. Quack that.

On Sun, 14 Dec 2008 12:59:54 -0500, "cybercat" >
wrote:

>I didn't try this. Isn't mocha flavor just coffee flavor? So they are coffee
>flavored iced coffees??

Mocha is coffee with chocolate in it. They can be addictive. The one
I kept going back for was made with Hershey's syrup. I gave up hot
mochas for the same reason you gave up milkshakes.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

sf wrote:
> On Sun, 14 Dec 2008 12:59:54 -0500, "cybercat" >
> wrote:
>
>> I didn't try this. Isn't mocha flavor just coffee flavor? So they are coffee
>> flavored iced coffees??
>
> Mocha is coffee with chocolate in it. They can be addictive. The one
> I kept going back for was made with Hershey's syrup. I gave up hot
> mochas for the same reason you gave up milkshakes.
>
>

I love iced coffee with hershey's syrup and half and half as a treat.
Normally I drink it without any sugar.

As for mocha - I recently learned that there is a type of bean called mocha.

-Tracy

On Sun, 14 Dec 2008 14:29:50 -0500, Tracy > wrote:

>As for mocha - I recently learned that there is a type of bean called mocha.

Are you talking about the coffee bean?
http://www.ringsurf.com/online/2106-mocha.html


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

In article >,
"SteveB" <toquerville@zionvistas> wrote:


> I drink Starbucks coffee exclusively, made through that one cup Melitta
> paper filter. Two scoops per 16 oz. of water. Kind of strong. Then
> Amaretto flavored creamer and sugar. I also like the mocha flavored
> Frappucinos. But they are darned expensive. I can make a palatable
> substitute by brewing my coffee, adding ingredients, then putting the mug
> into the fridge for an afternoon jolt.

Believe it or not, a "cup" of coffee is made with 5 oz of water! Since
some water never makes it through, the final "cup" is even smaller.
When I was a little kid, older people drank coffee in "teacups" with
saucers. They were small, had very thin walls and didn't hold much
coffee. I hardly see anybody drink coffee now in anything other than a
mug (well, yeah, lotsa paper cups, too, and espresso sometimes is in
really tiny cups). The dinnerware we requested for our wedding had
larger cups with saucers. I think we put the saucers out in the garage.
We seldom used the cups, they were too small. We just bought new
dinnerware. There were no saucers. The mugs are substantial. I just
measured one. It holds 10 oz, with about an inch to spare to avoid
spillage. I put it in the sink and filled it up, for 13 oz.

Melitta still makes one cup filters, with no selection. However, they
don't sell filter holders for them. The standard single serving filter
cone takes a #2 filter, which is two "cups". Here's an example:

https://shop.melitta.com/itemdy00.asp?T1=64+0209&Cat=

[all measurements in US ounces]

--
Dan Abel
Petaluma, California USA