I started drinking coffee at such a young age. Its taste has always been delicious to me despite the kick of bitterness that shouldn’t have been appreciated by a 7-year-old child. I did put a lot of milk in my coffee back then, but I never did appreciate sweet coffee. Coffee is naturally bitter, why mask its taste with the sweetness of artificial sugar?
I never did see the appeal. For someone who’s probably bleeding coffee right now because of the amount of coffee she consumed all her life, I should get tired of it, except that I really don’t. There are times that I even order coffee pastries such as coffee bread or mocha muffin to go with my coffee.
A bit redundant, yes, but it’s coffee. If there’s such a thing as coffee-marinated steak, I would probably eat that too. Recipes involving coffee as an ingredient always makes me happy.
I just can’t get enough of it. I probably have six glasses of black coffee a day and I still want more. So I will never say no to that additional kick in the morning and for another chance to get coffee in my bloodstream. What can I say, I am literally coffeeholic.
Photo courtesy of Food.com. Recipe courtesy of Taste of Home.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.
Quick Tip: You can substitute milk with sour cream, if you prefer.