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How to Nail the Most Important Part of Road Tripping: The Snacks

teapigs-matcha-to-go

It’s Road Trip Week at Bon Appétit! Which means every day, we’ll be sharing stories about food on the long and lonely highway. Or not so lonely if you grew up traveling across the country in a minivan packed with six of your closest brothers, sisters, friends, and Poochie the carsick beagle. So buckle up, and don’t make us turn this car around.

There’s nothing like the freedom of the open road…until you’re starving and there’s nothing but dusty gas-station snacks to hold you over for the next few hours. (Or, worse yet, you want to eat kind of healthy between binge destinations.) You will survive. You just have to pack ahead and learn how to find the secret edible stuff along the way. Here are some of the strategies I’ve come to use over many, many miles.

You don’t need a whisk and all that for this matcha to-go, just put it in your water bottle and shake (a lot). Photo: Courtesy of Teapigs

Breakfast
First things first: Coffee and tea. If you can’t brave the pod/urn stuff in your hotel and there’s not a barista in the area code, bring a bottle of cold brew (there are tons of bottled brands these days; or make your own and stow it in a water bottle) or a vial of super-fancy instant. The concentrate can be poured over hotel or convenience-store ice, and you can add (free!) milk from the buffet, cadge it from the condiment table at Starbucks, or buy a pint. Because of my deep dislike of disposable plastic, I bring a dedicated 16-oz cup with me. Future-cat-lady stuff, but hey. You could also do the same with chai concentrate. But when it comes to tea, I prefer to pack a bunch of tea bags that I know …read more

Source:: Bon Appetit