I have been looking for substitutes to supplement my natural sweetness when my natural sweetness is not enough to sustain me through the day. I’m sweet in doses: scoops, teaspoons, pinches. Not naturally—not entirely.
I’ve tried making my own flavored creamer. The cream was a placebo: the right color, little effect. I’m rarely able to trick myself twice.
I tried syrup laced coffee beans with milk and sugar: syrup and mere sugar wear off far too quickly.
Last week I paid 30 for coffee creamer: I had reached a new low. It wasn’t particularly good or rich or sweet. It was, however, enough to make me reconsider ordering powdered French Vanilla coffee creamer which tastes like flecks of something I really want: rich, thick, French Vanilla non-powdered coffee creamer.
Last night I slipped spoonfuls of Raspberry Pavilo ice cream into a cup of hot coffee. I stirred and watched the dark coffee devour the thick, pink globs. Out of habit I added a spoon or two of sugar and waited. The concoction turned familiar, creamy beige.
It looks fat.
It probably is.
It was rich, creamy and irrepressibly raspberry. It was quite nearly divine.