- Matthew Schniper
A tiny pump each of their ginger flavor and panela sweetener (unrefined Colombian cane sugar with a strong molasses flavor) enhance my 12-ounce cappuccino that experienced barista and co-owner Andrew Naillon helps me construct after he explains the panela’s usefulness in enhancing other syrups versus tasting good standalone. I don’t usually do sweet drinks but enjoy this one as it’s moderate and non-cloying, with a nice ginger bite on the back.
Even better, he makes us a 12-ounce dirty chai with oat milk, utilizing Washington-based Black Scottie Chai concentrate, which he’s just switched over to, impressed by its potency. We are too, and it’s probably the best in memory, enjoyed with a gluten-free/vegan energy bar (peanut butter, coconut flakes, chocolate chips, and much more) the Cottage buys from The Coffee Exchange in downtown C. Springs. Wise sourcing makes for a strong showing.