Chocolate General

The Perfect Pick-Me-Upper on a Cold, Wet, Awful Fall Evening

I am not much of a coffee drinker. I barely ever drink coffee actually, although I do like a tisane or a flavoured green tea every once in a while. However, because I find myself having to spend long hours at my desk in front of this computer, painstakingly writing, footnoting and editing my thesis, over the past week, I’ve resorted to coffee. The problem though, is that it tastes awful. Coffee smells absolutely heavenly, which is why I use it in baking (my espresso buttercream icing is a case in point) and chocolate-making, I even just sniff coffee-bean jars sometimes, but I am not a fan of its taste. I know, I know, all you coffee lovers out there might object on the ground that I might not be buying the right beans, or grinding them fresh etc., But, dear readers, I’ve never, absolutely never, liked the taste of coffee. No matter how it was made and no matter what beans were used, the taste of coffee never appealed to me.

Therefore, today, I decided to try complimenting my cup of coffee with flavours that I do like. I brewed myself a cup (I used a milk frother and steamed milk by the how, so my coffee would turn out more foamy) and then added 3 dollops of my velvety hot chocolate fudge (go here for the recipe) and one and half teaspoons of Frangelico liqueur.

I have to say, it turned out pretty darned good, for a homemade cup of coffee made by a complete amateur! It was a perfect hazelnutty, chocolatey accompaniment to copyright law on this cold, wet, depressing evening.

Chocolatey hazelnut coffee on a grey day.

I did of course top the coffee off with a generous helping of whipped cream and a sprinkling of cocoa powder.

 Hazelnut and chocolate coffee whipped cream and a sprinkling of cocoa powder.

Now I am all perked up and energetic. Also, I feel strangely warm and fuzzy, it must be the booze 😛


By Megha Jandhyala

Megha Jandhyala has a Doctorate in law, with her academic work focusing on the intersections between law, culture, and development. She now spends her time tasting and writing about food and wine. She is passionate about wines from all over the world, but she is especially interested in emerging wine regions like Valle de Guadalupe and Coahuila in Mexico and Nashik in India. She explores the relationship between wine and food in her writing, with a focus on cuisine from the Indian subcontinent. She hopes to highlight the ways in which wine and different expressions of South Asian regional cuisine can enhance one another, sparking new conversations in the process.

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