We could drink many beverages over a conversation about how to combine contrasting flavors and playing with heat and cool within the medium of a Bon was really fun. You know how when you eat a really spicy pepper it’s best to drink milk rather than a glass of water? Or, how if you have milk on hand you can eat more of the absolutely delicious fresh jalapeno anything that is being offered to you? That same concept is at play here — it’s a safe balancing of creaminess with a more straight forward warm but not too hot caramel that never quite allows the entire experience to go ablaze but finds joy in the middle ground, someplace not just warm but both hot and cool at the same time.