Then she heated the spoon and put the bottom on the pad of butter. then swirled that around in her coffee. She explained this was one way to resurrect coffee that was too thin or not of the best quality, by introducing fats, ‘that’s why people use cream and milk”. She explained how / why having a lipid (the most straightforward being butter) worked – and worked especially as she only liked gasp black coffee, and a bit of sugar.
Over many moons since then, and slowly I find myself on the flip side of this argument. Occasionally, I will foofoo my coffee, with whipped cream or heavy cream or dolce-du-Leche or buttermilk, but by and large I’ve long since found myself having black coffee with a little honey and maybe a whiff of cinnamon or ginger or something.
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