DRHOOK- Frap flap: Beware calories in sweet cafe drinks  the
handsome doctor John Hong of Charlottesville  "Mocha choca lata
ya ya." Sing it, Lady Marmalade!   I never knew what a mocha was
until I was in college. (Then again, I didn't know what brie was
either, until one time when I ate practically an entire wheel at
a college function. Mmm.) Back then, coffee was something that
came from a jar of Nescafe. Some people might add sugar or milk,
but that was about it.   Flash forward 20 years, and now plain
old-fashioned coffee is scorned. When I go to a coffee shop and
order a "tall" coffee (you can't get a "short" coffee anymore–
that would mean serving coffee in a thimble), the barista always
frowns in confusion.   "Ah, do you want anything in it? A pump
of ultra-sweet exotic whatever? Whipped cream?" No, just plain
old coffee.  Are all the calories we're drinking adding to our
rising national obesity problem?  Recently, I ordered a mocha,
and they asked me three times, "Don't you want whipped cream in
it?"