Posted in Restaurant Hopping, Sweets for the Sweet, The Joy of Snacks

In Which One’s Coffee/Tea and Doughnut Break Gets Green – Literally…

Green tea on my doughnuts, avocado in my coffee!
Green tea on my doughnuts, avocado in my coffee!

My siblings and I have created a tradition of our own: on Labour Day, we hang out together, just the three of us.  Sometimes, significant others (like my sister’s) will come along, but it’s almost always been just the three of us over the past three years.  It’s almost always a lunch affair, one followed afterwards by coffee, tea, and conversations.

This year, my sister wasn’t able to join me and our brother for lunch as she was still on duty at the hospital, but we took her and her S.O. out to Little Tokyo for teishoku and ramen later that afternoon.  In the meantime, my brother and I grabbed a Japanese lunch and headed off to J.Co D0nuts for dessert.

My brother opted for the green tea frappe, an ice-blended drink featuring matcha mixed with copious amounts of cream and cold milk.  I, on the other hand, chose something unusual from the menu: the cappuccino avocado.

Cappuccino Avocado from the J.Co site
Cappuccino Avocado from the J.Co site

You can’t see it because it’s in a paper cup (dang that Makati ordinance against clear plastic cups!), but, as shown above, it’s a very pretty green drink that combines a whopping two shots of good espresso with fresh avocado, ice, and cream.

It may seem like a jarring combination if you read it, but it’s a gorgeously dreamy combination that actually works like the proverbial charm.  Creamy, smooth, the slight bittersweetness of the avocado taking much of the edge off the bitterness of the coffee, it’s a drink that is an absolute delight to sip slowly on a sultry summer afternoon.

Oh, and if you buy any of the chilled coffees and delights, you get a free doughnut with each purchase.  In our case, we got Mr. Green Tea, a delightful soft doughnut generously frosted with a matcha and white chocolate icing and scattered over with toasted almond flakes.  Pure, glorious gluttony, indeed.


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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