If there is one noche buena tradition in my husband’s family that I never really got the hang of, it’s drinking chocolate. If the noche buena meal consisted of bibingka and puto bumbong only, then an accompanying chocolate drink would be marvelous. But when the dishes in the meal are quite heavy — ham, chicken, fruit salad — drinking chocolate is simply too much for me. Besides, I’m a coffee drinker and I drink coffee for the caffeine. A few days ago, I discovered a great way to combine chocolate with coffee.
No, I didn’t nibble on the chocolate while drinking my coffee. I took two pieces of Andes chocolate mint and dropped them into my very hot coffee. I stirred, made sure the chocolate bars had melted, then sipped my coffee. Oh my goodness, I’ve had lots of good coffee before but never coffee this good. But then, of course, I love mint and Andes chocolate mint is my favorite chocolate in the whole wide world, and that’s probably a significant factor why I loved the combination so much.
Even if you’re not a mint fan but you love flavored coffee, or if you’re not a chocolate drinker but enjoy the chocolatey texture and flavor in your cup of coffee, you can experiment with different chocolate bars. I don’t think that those with nuts and fruits will work but I bet that orange and cherry flavored chocolates will go well into a hot cup of coffee.