On the edge of the coffee

Coffee with cream is abhorrent. Why for goodness sake? Just drink ovaltine.

I did in Thailand. Iced. Made, in part, with condensed milk because they don't do milk really in Thailand. It was very refreshing. Because it was made with sweetened condensed milk the first thing I learned to say in Thai was Don't put sugar in it, otherwise they would have ladled in a dessertspoonful!
(It's polite in Thai to be that blunt because they have an 'I'm being polite tag' on the end. Clever, huh?)

You wouldn't like Irish coffee then, jings. That's good. More for us

But you clearly don't understand about the edges either. Hey ho.

Iced Ovaltine....?

Yes. 'Twas good.

Most definitely thatbags it is a treat, a desire, rich, a pick you (me) up, a moment(s) to dream. There is nothing quite like coffee with a very thick slick of cream on top and no need for the whisky underneath .

The only thing that comes anywhere close is a Cornish icecream with a dollop of clotted on top or is that perhaps taking matters too far?

I've never made it myself but had it for breakfast most days there along with sticky rice (sometimes with pork, sometimes with coconut milk) wrapped in a banana leaf.

Goodness it took me so long to type my message (busy drooling) that hundreds of replies beat me to it

Wouldn't the Irish coffee have some whiskey as well though?

#makeallthedifference

No, I don't think that's taking things too far at all, LizG. In fact, I'm planning to eat a fruit souffle with both cream and Ben&Jerry's cooki dough ice-cream some time this coming week. Just to test the flavour combo, natch!

Sadly, I don't think we can get real Cornish anything up here. Don't blame them for scoffing it all themselves.

Ice cream with chantilly cream. Yum!

But this talk of deliciousness (or otherwise, jnigs ), is beside the POINT!

Doesn't anyone know what I mean be the edge of the coffee or the edge of the cream?

(PS I think jnigs suits you better; may stick with that)

Ooh yes! You can get that cream in Tesco's but they haven't had any in for ages...

I'm trying, thatbags, but it's no use - it could be either!

Do you stir the cream in?

that was a question for tatbaghs.

I can't remember. I think so. It wasn't floaty cream. It only floats if I whip it first cos I can't be bothered with that back of the teaspoon malarky.

I will make a cup tomorrow, add some of the Sunday Lunch pud cream, and try very hard to notice edges.

#research

I haven't got any whiskey. Or whisky.

Thank you, jnisg

No, in answer to your initial question bags, I don't understand what you mean. Can you explain in some other way?

I think I get you, bags. Freshly percolated coffee that has a zing to it, and cream that is better for being there on the coffee. Luxury. For me it has to have a spoonful of demerara sugar, too. I nearly didn't have that coffee with condensed milk after my first Thai meal, but was so glad I did. Gorgeous!

I can try, absent. There was an after-taste I couldn't quite define. It had a sharpness, a tang, which could have been from the bitterness inherent in coffee (though we go for a relatively mild no.3 Colombian or Ethiopean) or could have been something the coffee 'did to' the cream giving it just a hint of what you taste in sour cream. It was no more than a hint though.