A Hamburger Today
A Guide to the Art of the Tim Tam Slam
You've heard of Tim Tams, right? Those chocolate covered cookies from Australia and New Zealand that ex-pat Aussies and Kiwis get all crazy about?
Well, if you haven't, try having your significant other move to New Zealand. It'll have you questioning what (or whom) they love more: Tim Tams, or you.
At least, it seems to become a pretty close call once the Tim Tam Slam is introduced. On a recent trip down under to visit my Kiwi-living boyfriend, I was told that while he was very much looking forward to seeing me, he was maybe looking forward to teaching me to Slam even more (or something very much along those lines).
Basically: you take a Tim Tam, take small bites off of opposing corners, transforming the cookie into a pseudo straw. You then suck up hot liquid—hot chocolate is the best, though coffee is good too—until the cookie is just about saturated. Then, you shove the whole thing in your mouth, effectively slamming the now-melting cookie.
Slamming has become an obsession for my boyfriend and his friends since their arrival: they have opinions about the varieties of Tim Tams (honeycomb is a favorite, with dark chocolate, caramel filled, and double coated all being solid second choices); what is Slammable (hot toddies, for sure. We did it once with red wine which everyone else deemed 'spicy and interesting,' but I thought tasted like cough syrup and was a waste of a good cookie); how many times a day it's acceptable to Slam (infinite). We Slammed for breakfast. We Slammed as a reward for hiking in the rain. We Slammed enough to give me a sugar high to last for a year.
But, the fact is, Tim Tam Slamming is good. Really good. Good enough that I brought home a few packs myself, in order to show my friends back in San Francisco The Way. And now, Serious Sweet-ers, I'm here to show you.
Consider the slideshow above is a step-by-step guide to the Slam. Proceed with caution: when you've Slammed once, there's no turning back.
About the author: Lauren Sloss is a bicoastal food-lover who is based in San Francisco. Some of her favorite things include The Black Keys, goat gouda, and guacamole. You can follow her on Twitter @laurensloss.