Mocha Meltdown Madness

Hi, readers!

It’s getting on towards the end of the quarter for me. At some point I’m going to need to do a series of posts on the interesting snacks I’ve experimented with, but I don’t have the time.

I do have the time, though, to share a fairly quick coffee drink recipe with you. It’s a white-chocolate, chocolate, peppermint drink I’m calling “Mocha Meltdown Madness” for a few reasons.

A) Alliteration. Duh.

2) Chocolate. I’m getting towards (2ards? Meh) the end of the quarter, which means that chocolate is required to prevent / help with “meltdowns.” Also, chocolate melts. So, it’s a pun.

last) Madness. Why didn’t I think of this before? Why is the end of the semester so busy? Why are all these ingredients in the same cup tasting so good? Madness, I tell you!

Mocha Meltdown Madness

Ingredients

  • 1-2 ounces of milk (per 10 ounces of coffee, up to you.  It depends on the size of your mug.) Cream would be better, but hey- grad school budget. (negligible price / not worth the time of estimation.)
  • 10 ounces of coffee, thereabouts. (About 30 cents, according to my Dad’s calculations. Or free, if you get someone else to buy the coffee for you.)
  • About 1 TBSP white chocolate chips (negligible cost)
  • About 1 TBSP bittersweet chocolate chips (negligible)
  • 5-6 drops peppermint extract / a bit less than 1/4 tsp. (If you don’t like peppermint that much, even though it helps with concentration so it’s practically a necessity / healthy for students, use less.) (negligible)
  • A small capful of vanilla (optional). Or a big capful. But that’ll change the flavor. Obviously.

Directions

  • Heat milk, either in microwave or saucepan/skillet/stovetop-safe-thingy until it is hot enough to melt your chocolate
  • Add the chocolate chips, peppermint, and vanilla
  • Stir/whisk together until blended
  • Stick in microwave again, to ensure that your coffee stays hot for as long as possible. I use about 45 seconds on 20% power. Or use whatever setting you would for melting chocolate.
  • Pour coffee into mug, stir again.
  • (Optional: If you have whipped cream, put on top. Peppermint sprinkles would make a nice garnish. However, since this is a recipe by a graduate student, the original recipe does not have anything like that. After all, I choose not to afford cream on a regular basis. So, no whipped cream… for a regular thing.)
  • Test it. If necessary, or if merely desired, add more chocolate chips. White chocolate chips makes the drink sweeter, whereas bittersweet makes it more, well, chocolatey.
  • (nonoptional) Enjoy.

Total price? Probably less than a buck. But does it matter? Nope. It is SO. WORTH IT.

I hope you enjoy!

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