The average Chilean has a pretty sweet tooth. A bit like the average Argentinian.If you refuse sugar in your tea or coffee in a café, you'll be given some funny looks.
In fact, some cafés provide bottles of liquid glucose at the tables for customers to pour into their hot drinks.
That way there's no waiting around or stirring for it dissolve like regular sugar.
If you order tea with milk, chances are the milk will be steamed. Not only that, it'll be frothier than a Starbucks latté. And sometimes there's no way of knowing whether it's been near a teabag.
Drinking like a local is all very well... though there's times when only a good old British cuppa will do. And in my book that's one that's nicely brewed, with a splash of cold milk, preferably served on the side.
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