I recently did a review of Mint Chocolate Soylent, where I raked it over the coals for being an inadequate beverage overall. One of the main points I made was that no drink can be a substitute for a meal, no matter what it’s fortified with, and that the body needs fuel from real food. A lot of people reached out to ask me to find a plant-based alternative to Soylent, and Après was one of the drinks I found. In addition to this being a normal review, I’ll do a side by side comparison of Après and Soylent according to different categories and draw some conclusions from that. I want to note again that these are not the kinds of drinks I reach for on a regular basis, because I do have the time and ability to just eat regular food when I’m hungry, but I received a lot of requests for this, so I had no problem looking for an alternative.
New forms of coffee seem to crop up nearly every day, boasting convenience or better caffeine or a smoother taste. Vietnamese coffee isn’t new, but what makes Copper Cow interesting is the ability to make a smooth coffee that is travel friendly and doesn’t skimp on quality. I love Vietnamese coffee. I have to be careful with my dairy consumption, but I will always--I mean ALWAYS drink a Vietnamese coffee when I have the chance. As I’ve embarked on my coffee journey, I’ve tried any variety I could get my hands on. I can taste differences among different brewing methods, and I can sort of discern what is supposed to be “bad” coffee. This doesn’t stop me from drinking it, because I am indiscriminate when it comes to certain things, but I like being able to tell the difference. It shows I’m learning something about it.
I’m trying my hardest to enjoy hot drinks. I generally don’t reach for them or crave them, but I like to open up horizons to myself and delve into things I wouldn’t normally try. I have some other ideas I’m working on executing, but for now, I have this cranberry clementine cider. It’s great for holiday time, and has that clove warming sensation that feels perfect going down while there’s a snowstorm outside. As I’m writing this, it’s 60 degrees despite the fact that it’s January, but I have no control over global warming and can only speak from a seasonal perspective. This recipe makes enough servings for a small group of people--about 4 to 5--or a lot of servings for two people. That’s up to you. This works well hot or cold, but I surprisingly enjoyed it most straight out of the crockpot when it was finished. The recipe and instructions are straightforward, but it is time consuming. I simmered this for about 10 hours, and I know that’s a long time, but I needed to make sure I could really gauge the process correctly. I made this cider three separate times trying to get the measurements correct, and it took 10 hours to simmer each time, so it is what it is. You could probably get away with cooking this in 6 hours, possibly 5, but I wouldn’t rush it along any more than that. Just follow the visual cues I give below and you will be fine. The ingredients will tell you when it’s ready. Don’t force it though.
I don’t necessarily understand all art. I accept that I’m not meant to know or understand everything, and people laugh when I say that, but it’s true. Art that I do understand, is something I can touch or taste. I don’t get anything out of going to museums and looking at paintings or sculptures I can’t put my hands on. If I can’t actively engage with it in a way I like, I’m not interested.
First, I want to state that horniness is a sickness, and the only cure for it is death. Until we die, horniness plagues most of us in our waking and sleeping life. There is no escape. That being said, I had to try this drink. I first came across it during the summer, when the packaging was much more vulgar (looked like a sex toy). I appreciated the boldness of their gesture; insinuating that this drink was like a rocket ride to Horny Town packed neatly in a 35 calorie beverage. I don’t understand why anyone would want to get horny from a drink. I would prefer something more subtle, like a salad dressing or a drink sweetener. Something that could provide me with just a Touch of Horny. A drink seems like something to overwhelm the senses. If it worked, how long would it take to wear off?
Caffeinated seltzers are becoming a subgenre of the fizzy sugarless variety, and I came across Pep Talk during one of my usual beverage browsing sessions online. The drinks only have three ingredients: carbonated water, natural flavor, and natural caffeine from green coffee beans. I’m always intrigued by anything that has so few ingredients, because while it’s possible to make something taste good with only a few elements, it’s definitely more difficult in certain instances. For those who don’t know, green coffee beans are just coffee beans that haven’t been roasted. Different green coffee beans have different “roasting profiles” that open up when the bean is roasted (this is when the bean turns brown). If the coffee bean remains unroasted, though, it maintains the amount of chlorogenic acid it originally carries. Please keep in mind I’m not a scientist, or a coffee expert, I just have the same google you do. Anyway, chlorogenic acid has antioxidant properties and caffeine.