Two thousand years ago, the Aztecs crafted what is believed to be the world’s first hot chocolate beverage. 200 years ago, Dutch scientist Coenraad Johannes van Houten invented the first cocoa powder machine. Two months ago, Yale Dining took a flamethrower to that legacy.
I wish that I could rationalize why every automated, three-nozzle hot chocolate/cappuccino machine at Yale disappeared over the summer of 2016. Truthfully, I didn’t even notice that they were gone until my hands began to chap in the brisk autumn wind—that is, until I needed them most. Quickly replaced by polyethylene containers of knock-off Swiss Miss powder, the machines vanished without a trace. Luckily, however, I am an amateur detective who watched a lot of Columbo reruns in my youth, so it only took a speedy 55 minutes of sleuthing on Google Images and an additional 20 minutes of combing through Wilbur Curtis Specialty Dispensers maintenance manuals to identify the lost machine as a 2009 model of the Wilbur Curtis Cafe Primo Cappuccino 3 Station Dispenser.
Finding the brand model, though, did not lead me to the answer to my question: why take away Primo Cappuccinos? A friend tried to console me by suggesting that Yale Dining removed the dispensers to encourage healthy eating habits. I responded by filling my mug with another two scoops of imitation Swiss Miss and a pile of marshmallows that could feed a family of four squirrels through a harsh winter.
It is at this juncture that I turn to the prophetic words of Tom Hanks’s mustachioed conductor in The Polar Express:
Here, we’ve only got one rule:
Never ever let it cool!
Keep it cookin in the pot,
You’ve got-
Hot choc-o-lat!
We let the hot choc-o-lat cool, folks. The snow fell before the last of the leaves, and winter is on its way. Can we really face it with self-mixed cocoa powder? If the tongue burn I incurred from sipping my hot choc too eagerly this morning is any omen, the outlook’s not great.