Posted in Liquid Refreshment, Sweets for the Sweet, The Joy of Snacks

The Grown-up Mid-afternoon Milk Break Strikes Back

Truth be told, I find a glass of milk and a slice – or so – of cake in the middle of the afternoon a highly comforting experience.  More so, of course, if the cake just so happens to be chocolate and the milk is good and cold.  (I don’t mind warm milk, of course, but I get sleepy!)

I was at Seattle’s Best Coffee at Festival a few days ago and was feeling more than a little bummed out.  Lucky for me, I found a great milk-‘n’-cake combo to cheer me up: an iced vanilla chai and a magnificently sticky chocolate lava cake.

I’ve long been a fan of SBC’s chai drinks: they aren’t very sweet and they are quite creamy, and the vanilla variant does not disappoint.  There’s the strong taste of good black tea in the background: just bold enough to make itself known, but not so strong as to be too harsh on the drinker’s palate.  Vanilla and cinnamon seem to be the predominant flavors in this drink, so I recommend it for those who are new to chai as it is more sweet than it is spicy.  There’s just enough milk, too, to cut through the brewed tea, giving the drink smoothness.

Now, tea isn’t exactly the drink people have in mind to go with chocolate cake, but I think that’s a matter of personal preference – and personally, I think milk tea goes beautifully with it.  The cake in this particular afternoon treat was, as I said earlier, gloriously sticky and fudgy.  Served warm, the solid sides will remind you of properly-baked brownies: just cakey enough to the bite with a pleasant bitter-sweetness.  The molten center, on the other hand, was truly decadent – not too rich enough to be cloying, but just gooey enough to satisfy even the most deep-seated cravings for fudge or ganache.



Midge started her career in PR writing at seventeen when she began drafting documentaries for a government-run television station in the Philippines. Since then, she made a career in advertising and public relations which ended in June 2016 These days, she works full time at Philippine Tatler as a features writer under the nom de guerre Marga Manlapig. Aside from what she does for a living and her poetry, she has turned her home kitchen into a personal culinary lab and is currently working on another novel. Follow her on Instagram at @midgekmanlapig.

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