Ever since going to ‘bucks earlier in the year, I wanted to make a hot, thick, chocolaty cup of my own mint mocha. Now, every morning, you can get up and do a smell test of your fermenting pickles. I mean, make yourself a delicious cup of this rich, simple-to-make mocha!

Ingredients:

1/4 cup freshly brewed coffee

1/2 cup whole milk

1/4 cup semi-sweet chocolate chips

4 droplets vanilla extract

1/2 Tbsp sugar

1 peppermint candycane

Prep:

First heat milk, in a microwave safe cup, for 1 minute and 30 seconds (time may vary as appliances differ). Next, add chocolate chips and sugar. You’ll need to wait a few moments for the chocolate to soften from the warmth of the milk.

Next, get out a small whisk and use the “my hands are cold, I’ll rub them together” technique to mix it, until you get a thick froth on top. Be careful not to tip your cup, or slosh the mixture out onto the counter. You’ll find that keeping the whisk in the same place to one side of the cup, and up off the bottom works best to decrease the chance of spillage.

Now, stir the chocolate up off the bottom of the cup and continue to whisk briskly. Slowly pour in coffee, and stir with the candy cane. Then the droplets of vanilla extract. You’ll WANT to leave the vanilla on top so you can smell it! Now sip until you’re warm and bright eyed.

Next, let me know what you think, because I made this up on my own. I would enjoy hearing from you, and knowing I’m on to something!

Edit: It doesn’t look good for those fermented pickles I made the other day. You’ll have a better luck with this coffee, I promise.

-B

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