July 20th, 2005


Any Drink Where Six Ounces Is Too Much Is a Good Drink

Starbucks has chocolate a la taza, quite possibly the greatest "beverage" (strong arguments could be made that it is a form of pudding, or possibly an industrial solvent or attempt at flavored tar) mankind has ever devised. They call it "chantico", because they like to trademark things, but it is quite distinctly chocolate a la taza (which, I have been informed, means something like "chocolate in a cup", though I believe it is actually a mistransliteration of a contraction of a Spanish phrase meaning "chocolate oh god now I see the stars infinity yes please and oh by the way my spleen appears to have dissolved"). It is THICK, and gets more so as it cools. I'm not kidding about the pudding -- it actually SETS as it cools. It is also rich -- if you think Hershey's actually tastes like chocolate, this drink will probably kill you. What it is emphatically NOT, which may surprise American pig-dog chocolate eaters, is sweet.

My sister has been telling me to try the Starbucks version for a while, but first, I never go to Starbucks, and second, I feared what a large company, which must cater to American tastes in chocolate (claim to love it, then smother it in sugar and milk until you can't taste it) would do to it. It's quite good, however. Not quite what I had the first time, but considering that place is several hours' drive, it'll do.

Actually, if any of you knew Dan Haspel at TJ ('99), he invented a drink that was quite similar. His recipe was two tablespoons of coffee grinds, two tablespoons of chocolate syrup, and four tablespoons of water. Stir vigorously, and microwave for 15 seconds. If undrinkable, dribble in hot water until desired consistency is reached.

Chocolate a la taza, however, contains no coffee, and FAR less sugar than chocolate syrup. Also, I'm pretty sure it uses milk-free chocolate and is brewed with milk, rather than water. But I will not look too deeply into the mystery -- a pact with Satan is probably involved in its creation, and the blood of an innocent Pokemon trainer is probably a key ingredient.
  • Current Music
    Still Beethoven's 9th. I hear it all the time, now.