"mocha" news and stories

I know, I know, I know, many of you are going to say in the comments, "when was it ever cool?"

Writer Douglas Brown at The Denver Post has a story about the incredible expansion the coffee shop chain is going through, with a goal of 40,000 stores (they have 20,000 right now). He calls it the "Growth-Into-Plague," the Krispy Kreme model, where they open so many stores that they are everywhere and they are overexposed and become, as Brown says, "uncool" and "repugnant."

I understand what he's saying. Businesses seem to want to push their dominance to the extreme, and I wonder if customers - even if they are diehard fans - will just get sick of it. I'm not a hardcore Starbucks fan. When I lived in the city and I had a Starbucks a two minute walk away, I did go there a lot (I was addicted to the mocha frappuccinos), but now that I have to drive to go to one, I don't seek it out, even if I do drive past one on my way to Borders.

Readers?

[via Starbucks Gossip]

A bicerin is the traditional drink of Turin, Italy. It has been made there since the mid 1700s, essentially unchanged over the past nearly 250 years. It is a mixture of milk and chocolate (locally produced in Italy), coffee and whipped cream. As you can see in the photo of David Lebovitz's lovely rendition of the drink, it is possible to see all three layers, the bottom layer being rich with milk and chocolate. As you might imagine, it is quite rich and it should be served in a small glass (called a bicerin, hence the name). His recipe makes it possible for you to whip up a batch of this decadent drink at home, to enjoy as you cheer on your favorite athletes at the Winter Olympic Games.

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A well made piece of latte art is a beautiful thing, but when it's combined with chocolate, it enters a whole new level. Dessert Comes First encountered this divine drink at a coffee shop in Singapore called Bali Blends. Not only do they clearly specialize in the art of coffee making, they carry a variety of bean blends from Indonesia and, in particular, from Bali. Balinese coffee was, until recently, only exported to Japan, but it is now appearing in new markets. The coffee is supposed to have a deep, earthy tone to it, so it is easy to see how it would pair exceptionally will with chocolate.

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Angel food cakes are considered by some to be diet food. They are, after all, fat free. On the other hand, they're loaded with sugar, which keeps the cakes moist and fluffy after baking. Sugar and fat always seem to be a tradeoff when it comes to "healthier" desserts, and I , for one, will take the sugar every time.

A good angel food cake should be moist, not overly sweet and very tender, not to mention that it must have a good flavor. Culinary in the Desert's Mocha Angel Food Cake has all these properties,  in addition to being a beautiful chocolate color and having both cocoa and coffee in the cake.

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Let’s face it: eggnog is not quite the same without a little something to warm you up. And when you’re making big batches of punch laced with bottled holiday cheer, you don’t always stop to consider all the options for non-drinking guests. Whether you have kids, are the designated driver or simply choose not to drink, you may have to come up with some nonalcoholic options during the holidays. The familiar, but excellent, standby is definitely Martinelli’s Sparkling Cider, which is always a hit in any crowd with its bright, sweet taste and pleasant fizz. Other sparkling fruit juices, like Cranberry and Pear are good alternatives.

Moving away from the champagne-like drinks, “mocktails” can be a good option at the bar. Try mixing Sprite or lemonade with a splash of grenadine for a Shirley Temple or tomato juice, Worcestershire and Tabasco for a Virgin Mary. Hot drinks are also nice on cold nights and holiday classics like Hot Cocoa and Mulled Cider, or coffee drinks like a Pumpkin Spiced Mocha.