Ah, Easter. The time of year when we pause to contemplate and honour the sacrifice made by everyone, during the rest of the year, when we’re not pigging out on chocolate eggs.
I can’t say I ever get sick of chocolate, but in the week post-Easter when there is so much of it around, it fades into the background of everyday foods. Like rice. Why not try it in a new context? Like, uh, coffee?
This is a job for the Magic Bullet.
As soon as I open the mug, the smell of Easter hits my nose. A candy chocolate mocha smell that brings me back to days of frantically running around my parents’ house in my pajamas, searching every drawer, cupboard, nook and cranny for chocolate eggs, trying to beat my sisters to finding the massive chocolates in the shapes of cartoon characters (i.e., last weekend).
As you can see, there is quite a head on it. For a few minutes, it’s thick, like a delicious meringue.
When it comes down to it, this is basically a café mocha. But the additional ingredients add a special kick. I can’t really taste the peanut butter cup, but I definitely get the cream egg filling and the shells of the mini eggs. These give it a distinct Easter taste that you can only get at this time of the year (unless you hoard cream eggs, which I’ve tried, but they last about three days before I’m curled up on the bathroom floor, my belly visibly bulging with 30 eggs like some bizarre giant pregnant amphibian).
There’s a bit of sludge at the bottom, but it tastes like chocolate syrup, so I’m calling it a plus. SUCCESS!