Chocolate Milk Cappucino

October 28, 2011 | By | Comments (6)

I’m back on coffee. It’s been about 5 years since I drank coffee regularly (I was accused of having road rage, and it was suggested that I switch to black tea—I did). But after one long weekend this summer, (literally 3 days) I was addicted again.

For the most part, and when I make it at home, I drink drip coffee with a little whole milk. When I drink it from a sidewalk coffee cart or corner store I take it light and sweet (the best way to make a mediocre cup taste delicious). Last weekend I enjoyed a couple café au laits made with vanilla soy milk. Yep, I’m officially off the wagon.

Last week in the test kitchen we found several single serve cartons of organic chocolate milk. Where did they come from? What were they for? Had the universe sent us a simple message to…make chocolate milk cappucinos? Yes.

Do you know about this? Does everyone know about this except me? How have I gone this long without the harmonious marriage of humble chocolate milk and strong espresso in my life? Sure, I’ve had a mocha, but this is a different experience—mellow and only slightly sweet without the thirst inducing chocolate syrup aftertaste.

I’m doing my best to limit myself to just one a day (cookies optional).