GLENN: Is this my Milky Way hot chocolate?
STU: Yes, you do have Milky Way hot chocolate.
Want to listen to the full predication broadcast? Click here to become an Insider and have access to our full 30-day audio and webcam, hundreds of audio bits, Insider message board and more...
GLENN: I've not had one. Stu has been talking about the Milky Way hot chocolate.
STU: Here's what's amazing. I made a prediction last hour for this year and it's already happened. I'm one for one.
GLENN: Smells good.
STU: Does smell good. I would say that it's, we calculated it as 800% chocolate and 300% caramel.
GLENN: That's pretty good.
STU: It is good, isn't it?
GLENN: It is good.
STU: Dunkin' Donuts is doing a good job with their hot chocolate flavors.
GLENN: Dunkin' Donuts is for real people. When I used to drink coffee, I hated Starbucks.
GLENN: I hated Starbucks. I'm not saying all those frufru things up on the counter. Shut up. I want a cup of coffee, please. Dunkin' Donuts I thought was the best coffee out there.
STU: Yeah, a lot of people feel that way. That's definitely our staff's, you know, mainstream --
GLENN: Is it?
STU: Yeah, I would say.
GLENN: You know what? Because we're real people.
STU: I wouldn't say that but I would say that we have the coffee of real people.
STU: We're totally --
GLENN: Okay. Take money out of it.
STU: I don't mean that, even in that way. I just mean that, you know, most of us in some way are insane or bizarre. But the overall thing is that doesn't really affect coffee. I think like -- because I like the Milky Way hot chocolate. They also have white hot chocolate at Dunkin' Donuts.
GLENN: This pisses me off, and I'm sorry. This pisses me off. On the top of Dunkin' Donuts' coffee lid.
GLENN: Caution, hot. No crap! Really? You think so?
STU: You don't think the word in the title of the product is enough of a warning?
GLENN: Hot chocolate!
STU: Like coffee, maybe you can make the argument that people might not know coffee is hot. There is ice coffee.
GLENN: Ice coffee.
GLENN: This is hot chocolate!
STU: But over at, like, Starbucks they have peppermint hot chocolate.
GLENN: I may have to, I may have to sample.
STU: You want me to send --
GLENN: I may have to test the peppermint hot chocolate.
STU: It is very tasty.
GLENN: Is it?
STU: I will say that I will be getting one of them later tonight. I already had a Milky Way hot chocolate.
GLENN: I don't know. See, though, again that's going the frufru route.
STU: It's a little uppity but it's very tasty.
GLENN: It is peppermint. It's a little -- caramel, ooh. Even though caramel is -- if you say it's caramel hot chocolate, then it's okay. If it's caramel hot chocolate, it would be sold at Starbucks.
STU: See this is, I think, though -- I mean, essentially what you're drinking right now is caramel hot chocolate but they were smart enough to name -- we need drinks named after candy bars. There's just not enough of them. How can we drink a candy bar more often is one of the main goals of this society.
GLENN: May I just point out that this program costs about $10,000 a minute. So anyway, you were saying?
STU: Just saying that Milky Way hot chocolate -- and this -- we should be charging for this but we're not. But it's very good. The white hot chocolate is tasty, too. Have you tried that, the white hot chocolate?
GLENN: I don't like white chocolate.
STU: I wouldn't say that you have to. It doesn't necessarily -- I would say it's almost in a marshmallow hot chocolate sort of direction. It's not quite white hot chocolate. It's pretty tasty, though.
GLENN: I don't like Milky Way bars generally speaking.
STU: Really? I don't understand how that's possible.
GLENN: Wait, wait, not Milky Way. Yeah, Milky Way. Or is it Three Musketeers? Which one has that crap in the middle of it?
STU: Well, they both have knew GATT, of course, they both have that. The Milky Way has caramel. Caramel.
GLENN: I think I can tolerate the caramel, caramel. I can tolerate that. I'm not a big fan of it but I can tolerate it. It makes the nougat okay.
STU: I love the nougat. Nougat is my favorite part.
GLENN: I don't even know what it is.
STU: It's the base of the candy bar.
GLENN: What is it?
STU: It's nougat.
GLENN: What is it made of?
STU: What kind of question is that? I mean --
GLENN: It could be stuff that they go to, like, shelters all across the country and they're like, when they fall asleep, take the stuff in between their toes and jam it into a candy bar. You don't know.
STU: If it tastes like that, I don't care. Who cares. I think it honestly is -- okay, I'm going to just throw it out there. I think it's loosely marshmallow-based perhaps like a chocolaty marshmallow?
GLENN: Look it up, Dan.
STU: What is nougat? I think it's more of a --
GLENN: It's gross.
STU: What are you talking about?
GLENN: A Three Musketeers bar? Makes me want to vomit.
STU: What are you talking about?
GLENN: It does. It's the only candy bar?
STU: I'll rip one of those you have. Sarah's going to be walking up and down the stairs all day today with the way we're talking about food.
GLENN: This is good and everything. Kind of wearing thin on me.
STU: It's tough to --
GLENN: It's very intense.
STU: Yeah, that's a very, very good word. It's like you can do a small but when you get into mediums and larges, it gets hard he. It's a little rich.
GLENN: Unless I had, like, a vial of cream. If you just take, like, wash it down with some heavy cream.
STU: And you know what's shocking because I was looking at the prediction sheet for 2008 from Fusion. They actually predict you're going to gain weight this year.
GLENN: For 2008 or for last year?
STU: Well, that wouldn't be a prediction. That would be a --
GLENN: That would just be an accurate statement, be an accurate statement.
STU: That would be exercising your eyes.
GLENN: Right now as I'm on -- you know, because we have the cameras here in the studio and the people at the Time-Warner Center are watching and as they're watching me drink the hot chocolate from Dunkin' Donuts, Conway Cliff is weeping. There are several executives right now at the Time-Warner Center going, why (crying), why.