This K-Cup intrigued me, and I was pretty sure I would like it. I usually don’t do this before testing, but I got a box of 24. It’s a good thing too, because I had lots of trial and error with this K-Cup.

Here’s a rundown of my experiments with this perplexing flavored brew:

1st try: Brewed hot at 8oz, cream no sugar. Thumbs down. Added a little honey at the end. Nope, made it worse.

2nd try: Brewed 4oz over ice, soy milk, sugar, whipped cream. Success! It could have been the whipped cream though. Had to try again.

3rd try: Brewed hot at 6oz with cream – Ehhh. Then added maple syrup. Nehhh.

4th try: Had the remains of the above iced later that day (plus some soy milk)–The best yet! Very tasty.

5th try: Brewed hot at 6oz with soy milk and sugar. Pretty good.

Conclusion: Icing definitely brings out the yummy maple flavor of this K-Cup. I’m realizing I don’t like the artificial component of flavored coffees, but I don’t notice it as much when it’s iced. And, if I’m going to have flavored coffee I want a lot of flavor, not just a hint.