COOL MOCHA COFFEE
3 cups hot, brewed coffee
⅔ cup sugar
¾ cup semisweet chocolate chips, milk chocolate if you prefer it sweeter
3½ cups milk
glass jars with lids if you wish to save the coffee. This coffee will keep about as long as milk does.
Makes 7 cups. Takes 10 minutes.
Add coffee and sugar to large mixing bowl. Stir with fork until sugar dissolves. Add chocolate chips. Stir with whisk until chocolate melts completely and blends completely with coffee. Add milk. Stir with whisk until blended. The mocha is ready to drink. Keep remaining mocha is sealed glass jars in refrigerator.
1) I would have written the tidbits for this recipe earlier but for my worries about plate tectonics.
2) I mean what if the Earth’s plates shifted to such an extent that my computer ended up fifty miles from my bed. That would be quite a walk in my pajamas to finish a recipe.
3) And what if the resultant earthquake from some monumental shift of the Earth’s surface created a deep crevice between me and my computer? What if there were pumas in the crevice?
4) But with any luck the earthquake that created the puma-filled crevice in my office would destroy the pumas with debris from the ceiling.
5) Of course, this is not an entirely realistic fear. My fair town of Poway is in the middle of a giant surface plate. My bedroom, my office, and indeed the rest of the house would shift the same amount and in the same direction as the rest of the region. It would indeed be like catching a wave and sitting on top of the world, except that the speed of plate surfing is maybe an inch a year. Geo tubular, man.
– Paul De Lancey, The Comic Chef
My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.