Better Coffee

Adversity certainly breeds creativity.  I may have brewed the best mocha pot mocha in existence.

Coming back form Korea, I came home to a woefully milkless house (or more correctly, a house with some likely spoiled goat's milk).  I didn't remember this in the morning (at 5:00am) as I made a necessary cup of coffee.  We did, however, have evaporated milk.  I can't claim this is better than the best espresso based mocha, but I haven't had better coffee from the mocha pot.

Here's the recipe:
1. Grid some fresh organic chocolate-themed Cafe Vita Theo blend coffee beans using a burr grinder at medium grain.
2. Boil water using an electronic kettle.  This is better than boiling it in the mocha pot, as the extended time on the stove can burn the coffee or leave a slightly metallic taste.
3. Add Ghiradelli semi sweet chocolate chips to a coffee mug. This is a little sweeter than the 60% cocoa chips I usually use.
4. Fill the mocha pot with boiling water.  Cover the chocolate chips with a little boiling water to melt them.
5. Add coffee grounds and place on the stove, medium heat.  Leave the mocha pot lid open so you can observe the coffee progress.
6. As the coffee is brewing - it'll take about a minute - stir melted chocolate and add evaporated milk to the wet chocolate chips.  This is now like smooth milk.  Heat this in a microwave (you should have one!) for 45 seconds.  Stir again.
7. When the coffee is honey colored, it is almost done.  Close the lid and remove from heat.  Let it sit for about 15 more seconds then pour into the chocolate milk.
8. Stir and Enjoy.

Of course, the next day we were out of the semi sweet chocolate chips so I used 60% cocoa.  It wasn't sweet enough so I added marshmallows.  I also let the coffee sit for 45 seconds instead of 15 and it was a little burned.  Don't fall into either of these traps.