With the new Starbucks Via out, there has been a lot of talk about instant coffee. As much as coffee connoisseurs may hate it, instant coffee still has a sizable market share in the U.S. (as well as a much larger market share in Europe), and Via may increase the mainstream "respectability" of instant coffee in the U.S.

Personally, I view instant coffee the same way I view most tea bags -- it'll suffice in a caffeine-craving pinch, but it's not exactly something I drink for the taste. However, I think that instant coffee can be a decent base ingredient for other foods and drinks, such as Instant Cinnamon Mocha Cocoa. Sure, better ingredients make a better end result, but sometimes, just sometimes, I think it's fun to go with the lowbrow approach and enjoy the uncomplicated flavors of things like instant coffee-flavored hot cocoa or old-fashioned, Southern-style iced tea.

What do you think about instant coffee? Love the convenience? Hate the taste? Only use it as an ingredient? Can't believe Via is so completely good/bad/mediocre? (I haven't tried it yet, so I'd really love to hear your thoughts.) Let's talk quick coffee!

Photo (c) Lindsey Goodwin

There are an endless number of ways to enjoy coffee. From various preparation methods to exotic ingredients, you could enjoy coffee a different way every day and never run out of options. That's why I'm dedicating this blog post to three of my new favorite ways to enjoy coffee, each involving an unexpected variation:

Yin-Yang Coffee-Tea mixes coffee, milk and black tea for an unexpected flavor profile that's an old standard in Hong Kong.
Chai-Spiked Coffee is an alcohol-and-tea-spiked variation on coffee that is both elegant and easy to make.
Theo Coffee Dark Chocolate is a coffee-loving-chocoholic's dream come true.

What are your favorite ways to "remix" coffee? Do you like to change your coffee routine often, or do you prefer to stick with tried-and-true favorites?

Photo (c) Lindsey Goodwin

Mulled apple cider is thought to have originated in Germanic countries with a drink called "Wassail." Wassail started as a mulled form of mead, wine or beer, but later grew to include apple cider mulled with spices such as ginger, nutmeg and cinnamon. Today, mulled apple cider remains a flavorful and festive beverage for cool weather. Variations include:

Whether or not the cider is filtered
Which types of spices are added (Some potential spices include cardamom, cinnamon, cloves, ginger, lemon zest, nutmeg and orange zest.)
How the spices are balanced in the flavor profile
Whether or not sugar is added
Whether other fruit juices (such as pineapple, orange and lemon) are added
Whether or not alcohol is added (Some people add vodka, brandy, rum, port or other forms of alcohol at the end of the mulling or pour it directly into serving mugs.)
How the cider is garnished (Common garnishes include cinnamon sticks and orange wheels.)

I recently posted a new recipe for an especially spiced apple cider recipe. Spices include cardamom, allspice, cloves, cinnamon and nutmeg, and the addition of alcohol is optional. What are some of your favorite ways to prepare mulled apple cider this time of year?

Photo (c) Lindsey Goodwin

It's no wonder that spices were once worth their weight in gold! From classics like Spiced Turkish Coffee and Masala Chai to more contemporary drinks like Orange Ginger Hot Cocoa, spices can have a major impact on the drinks we love.

Some spices work better than others when it comes to particular beverages -- why lose the flavor of saffron in coffee or overpower white tea with cloves -- but many beverage lovers find themselves drawn to the same spices again and again. Whether it's for coffee or tea (or even cocoa or cider) some of my personal favorite spices are vanilla, ginger and cardamom. Which spices do you prefer? Are they across-the-board favorites, or do you love particular spices with one hot beverage and not the others? Comment below to share your thoughts on spices in coffee, tea and beyond!