Real hot chocolate isn

From a recent IM conversation. Pardon our spelling, we plead IM.
Blogger X: We were at the Big Hunt until about 11 and then the strongest of us who hadn’t bailed yet went next door to Cafe Citron. Citron is crazy, man. but the music was nice
Blogger Y: you know, I fear I may never actually have been- now that is tragic. I must go forthwith
Blogger X: it’s neat, i think they have good caipirinhas (sp?), although i had consumed six glasses of stout so i didn’t try anything else after that
Blogger Y: i’ve never had one- what’s in it?
Blogger X: um, i’ll have to look it up to be sure… lime, very distinct lime taste, and, um… wow. i dunno. can check online. They’re notorious for being more potent than you think they are. it’s one of those “proceed with caution”drinks
Blogger Y: hehe, the kind i refuse to procede with caution with and pay for it 2 hours later
Blogger X: 2 tsp granulated Sugar, 1 Lime (8 Wedges), 2 1/2 oz Cachaca. i have no idea what cachaca is. but they’re tasty. i dig recipes that i dont understand the ingredients.
Blogger X: here we go: Cacha

In Anthony Bourdain

We would be remiss if we didn’t mention that the winter lull Restaurant Week starts January 10. It’s a great way for us tight-fisted folks to try some of D.C.’s more expensive eateries for a moderate set price (up a penny this time around to $20.05).
The last restaurant week took place over the summer, partially overlapping with the Democratic Convention. We went to Ortanique, the semi-tropical themed joint on 11th St., NW that looks like a skeezy theater from outside but turns out to be quite opulent in the main dining room. I remember the food as being very good, but the service was beyond awful, making lunch stretch out for two and a half excrutiating I-wonder-if-my-boss-will-notice hours.
Where do you want to go for restaurant week?

It’s Indian in origin, brewed from plain black tea with a little milk, spiced with cardamom, cloves, cinnamon, maybe some fennel seed, maybe some other things. As dcfud’s token vegan, I have my chai with soymilk, which should not have a flavor so strong that it overpowers the others.
Does anyone have a favorite chai recipe? Over the holidays I plan to experiment with making my own and am seeking advice. I’ll use loose black tea, of course*, but am not sure about spice blends.
Chai to consider (or avoid):
Mudd House (1724 M St): Good chai, rich and not too watery, make sure they don’t use spoiled soymilk, which happened to me once.
Zebra Lounge (Wisconsin Ave and Macomb St): Terrible chai, thin, watery, no flavor. I bought a cup and didn’t bother finishing half of it.
Left Bank Cafe (4731 Wisconsin Ave): Good chai, a little more spiced than most, which is refreshing. Nice atmosphere as long as people aren’t conversing loudly–it’s a small place. Last time I visited, they were playing the Beatles and the Grateful Dead. Say what you will, I consider this a plus rather than a minus.
*Whenever I use teabags instead of loose tea, I feel a little bit like a tool; this is not to say that I don’t use teabags all the time, it just feels the same as eating sushi with a fork. What if someone sees me?

Tis the season of food shortages. First tomatoes and now, as previously reported on dcfud, Splenda. Despite lawsuits from NutraSweet, studies showing dubious health benefits, and the fact that, when you get down to it, it