Milk, of the Chocolate Variety
by Katya Simkhovich
I have, as of late, been afflicted with an irrepressible desire to consume large amounts of chocolate milk. How this came about, I have not even an inkling of an idea. I could possibly be overcompensating for a lack of chocolate milk in my childhood. Maybe a lack of school-bought lunches severely deprived my subconsciousness and taste buds of chocolate syrup infused milk. Or maybe chocolate syrup, which tastes somewhat rusty and very much unlike chocolate alone, when mixed with milk (organic almond milk in my case), is just magically, suspiciously delicious.
Honestly though. Chocolate milk is suspiciously craveworthy. At least it seems so to me. I’ve been indulging myself in this insatiable craving for the past month with a generous glass of almond milk mixed with an equally generous amount of chocolate syrup. Of course this influx in my sugar consumption is totally justified because the chocolate syrup I choose to use just so happens to be organic, gluten-free, and free of a bunch of other things. Anyhow, now that I’ve explained this odd desire to those of you listening to me out there in that wide world web, I feel sufficiently justified and pleased with this cathartic blog post.
Time for some more chocolate milk.