Ding Dong Coffee. Seriously!
Okay, it is a known fact that there are times American manufacturers push the limits when it comes to "testing the taste" of their customers. THIS may just fall in the category of, "really don't need these two together" that bad. Personal tastes aside, would LOVE your feedback on Hostess's latest attempt to inject the snack food giant into the already ridiculous world of coffee confections.
According to Reuters, a study commissioned by the National Coffee Association surveyed 3,000 Americans about their coffee drinking habits. The survey found that 64 percent of Americans drink a cup of coffee every day, up from 62 percent in 2017, and the highest percentage since 2012. No where in the survey were those same 3000 asked if they preferred regular or Twinkies. Maybe I am late to the party as Hostess introduced these on the open market back in May, though few retailers here in the south actually carried any of the four flavors.
Coffee has forever been the preferred breakfast starter for at least 74% of Americans over 55 and at least 50% of those between 18-34 according to e-imports.com that measures consumers consumption through yearly polls. The addition of coffee houses worldwide has exposed more and more Americans over the last 12-15 years, to both the attributes and dangers of high caffeine intake over a long period of time. Many "non traditional coffee companies", are jumping on the bandwagon of trying to appeal to the ever growing popularity of the flavored coffee industry by introducing us to some fresh combinations.
I have always been a big fan of all the Hostess snack foods, but very skeptical about how to "give up" the texture and flavor of the creme filling, and imagine myself enjoying some artificial flavored liquid in its absence. Just in case you are intrigued to give it your own taste test, the only Tyler/Longview retailer carrying the 18 packs of K-Cups are Atwoods Farm and Ranch.
Side note: Read the instructions as some of the flavors actually recommend you add cream and sugar to reach full snack cake flavoring potential.