[CH] chilehead coffee
raincrone@juno.com
Fri, 20 Feb 2004 01:00:28 -0500
> ooh, how completely intriguing! I'm gonna have to try this.... a
> caffeine/pepper buzz. What do you do, do you let the water
> percolate over the chile?
You can do it that way, yes, splitting the chiles first. But I usually
just take a pepper that still has its stem and split it from the tip
almost
but not all the way to the cap, and use that as a stirrer for my cup.
Either way, don't overdo the chiles; you want to be able to taste
the lovely synergy of coffee and chile, not just the chile. (And of
course, as you value your ability to stay un-struck by lightning,
never EVER profane the Fruit of the Gods by putting it in <gag,
retch> instant coffee. <bleahhh>.)
Good coffee properly chilefied is da bomb, especially on an achy
morning; I have joint problems, and capsaicin does seem to help.
Even better for that, though, since it has less caffeine and caffeine
does mildly aggravate some rheumatic and muscular diseases, is a
chai made from a good green tea plus chiles, ginger, black pepper,
lemon juice and honey, preferably a dark type with some flavor.
(No milk, of course.) It tastes fabulous.
Rain
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