Meghan Thomassen '14 | Jan. 15, 2014 | Notre Dame Magazine
For Notre Dame students and faculty, achievement at such a high level doesn’t come from a healthy balance of eight hours of sleep every night or ever-flowing fonts of motivation, it comes from coffee. And when winter rolls around, getting out of bed in the chilly morning or sticking it out in the drafty library can daunt even the most devout students without a steamy cup of brew in hand.
Unfortunately for undergraduates, the coffee served in the dining halls is dismal. Even the novelty of drinking out of classic porcelain mugs can’t distract from the bitter, burnt aftertaste. The only way to remedy such a potion is to add liberal amounts of milk or hot chocolate, for a more toasted-mocha beverage.