So, most of us drink coffee. The sweet, sweet bitter drink that makes you work like something has grabbed hold of your mind and shoved it into a bucket of water and electrocuted it. Or maybe that’s just me. Anyway, being on this good Episcopalian campus, we must walk down Middle Path at least a billion times a day, and on this walk we must pass Wiggin Street Coffee.
Ah, Wiggin’s…the temptation is always there every time I walk by, and my wallet makes its presence just a bit more known in the back of my mind. I know I don’t have the money, or the time, to go inside or even look at the building, but sometimes the cravings win the battle of self control.
However, the game has changed. A good friend of mine, Ceci Rodriguez (’22), enlightened me one day when she said that there is a way to make the iconic Wiggin Street Mocha in the iconic (but usually not in a good way) Peirce servery. She requested that I give her credit for this idea, so here it is. I present to you the recipe for a Peirce Hall Mocha (aka Bootleg Wiggin Street Mocha), as created by Ceci:
- Grab a classic Red Peirce Cup™. This maximizes the amount of coffee you can get, instead of the tiny Peirce coffee cups that boldly assume that’s all you need.
- Fill sides with caramel and chocolate syrup using The Tilt™.
- Add hot coffee to dissolve sweeeeets. (Ceci’s words, not mine.)
- Next, put in your choice of cold item:
- Ice, if you want it iced.
- Ice cream, if you want it frozen.
- Finally, add whatever else you’d like: soy milk, rice milk, regular milk, iced coffee, cream, etc.
E N J O Y.