Quick! What’s a (legal) substance that’s often considered energizing or invigorating? Peppermint, cry the new-agey aromatherapy types! Coffee, shout the jaded urbanites!
It was only a matter of time before some foolish soul asked the question, “What if I combine coffee and peppermint together into one Super Beverage “¦ perhaps in the form of an ice cream soda?” Two great things that go great together, right? Wrong. So very, very wrong.
To those who would defend it by saying, “But I quite enjoy my seasonal Peppermint Mocha drink from Over-Priced Coffee Franchise!” I reply darkly, “Ma’am or Sir, this is not your over-priced Peppermint Mocha.”
I don’t think it’s much of an exaggeration to say that Mint-Coffee Sodas combine the worst qualities of each of the key ingredients. The mint flavor is so strong, it’s like drinking undiluted mouthwash. The instant coffee is acrid. The club soda, through some evil alchemy, adds an aftertaste I can only describe as “metallic.” In short: pure evil.
Anyhow, Evil Incarnate though it was, I vanquished the Mint-Coffee Soda. I’m kind of heroic that way. No, don’t thank me “¦ I’m just doing my job. If you choose to ignore my warning, though, do so at your own peril. To dabble in the dark soda arts is to look into the very heart of the abyss. And I think it was Nietzsche who said, “When you look into an abyss, a concerned looking ceramic frog comes and stares at it with you.” Or something of that sort. I may have dozed off during that section of first year philosophy.
This one is for the young – in years or at heart (the cookbook said ominously)
3/4 cup hot water
4 teaspoons instant coffee powder
1/4 teaspoon peppermint extract, if desired
4 scoops peppermint ice cream
1-1/2 cups milk
About 1/2 (1-qt.) bottle club soda
Place hot water in a small pitcher. Stir in instant coffee powder until dissolved. Stir in peppermint extract if desired. Pour equally into 4 ice cream soda glasses. Add 1 scoop ice cream to each glass. Pour milk equally into glasses and fill to the brim with club soda. Serve with long handled spoons and straws. Makes 4 servings.
This recipe appeared in Coffee Cookery by Ceil Dyer, published by H.P. Books in 1978.