My husband’s co-workers eat a lot of blog experiments and leftovers. I mean, there’s only the two of us in our household, and you’ve seen how many new recipes I create each week. I do what I can to just make small portions, but a lot of stuff gets packed up and sent to Jeff’s office. Of course, every office environment seems to have an OMG IS THAT FREE FOOD? I LOVE FREE FOOD! GIVE ME THE FREE FOOD attitude when it comes to . . . free food. So it works out well. Ready to see a bunch of pictures of (super cool) engineers enjoying cookies and milk? Let’s pretend you said yes to that.
When Silk challenged me to find a few people to try Silk Vanilla Almondmilk for the first time, I knew that Jeff and I were both out. Ever since the little Vegan Before 6 experiment last year, almondmilk has become a staple in our refrigerator. So, it was clear that Jeff’s co-workers would be my targets. To sweeten the deal, I made a batch of my special chocolate chip cookies for dunking purposes. Luckily, Jeff’s office is pretty big, so it was easy to find people who hadn’t tried Silk Vanilla Almondmilk yet.
I provided a piece of paper where people could write down their reactions. Here’s a little sample:
- “This would be great in my cereal!”
- “Never thought about trying it. It tastes very good. A little thicker than 2% milk, but good vanilla flavor.”
- “The taste was a little sweet. Maybe I would drink an unsweetened version.”
- “I love almonds. It tastes healthy and delicious. Like a dessert milk!”
Jeff was sure to tell those who thought the Vanilla was a bit too sweet that we normally drink the Unsweetened Vanilla variety of Silk Almondmilk at home, so that would be a good option for them.
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This conversation is sponsored by Silk. The opinions and text are all mine.