Sometimes it's nice to have milky coffee for brek. It reminds me of those Italian-run cafes in the South Wales valleys. I yearn for that sort of thing when I see long lists of things like 'skinny lattes' in places that employ 'baristas'. I helped out behind the serving hatch at the Benjmin Perry Boathouse in Bristol Harbour once, at the harbour festival. A dapper chap in smart casual asked me for a 'chino'.
I went '?'
'Cappucino!' he said impatiently.
'We just have coffee' I said, and spooned some out from the catering can of Maxwell House.
Camp Coffee has its place too. Heat up a cupful of water with a tablespoon of instant milk, add about 2 teaspoons of coffee essence, and there you go.
Sitting here eating and wiping the apricot preserve off the G key of this laptop, though, I see that there has been a subtle change. Have a closer look at that bottle of Camp Coffee.
...now, here's how it used to look....
....how cool is that?