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Coffee Recipes

Eco-friendly Coffee

From Wikipedia

A number of classifications are used to label coffee produced under certain environmental or labor standards. So-called Ethical coffee is produced or traded under specific conditions and guidelines, which are claimed to be more environmentally friendly or economically equitable to the producers.

  • Bird-friendly or shade-grown coffee is produced in regions where natural shade (canopy trees) is used to shelter coffee plants during parts of the growing season. These shade cycles are said to be better for the coffee. Purchases of this coffee blend may also take place to support environmentally friendly coffee farms.
  • Organic coffee is produced under strict certification guidelines, and is grown without the use of potentially harmful artificial pesticides or fertilizers.
  • Fair Trade coffee is produced by small coffee producers; guaranteeing for these producers a minimum price. TransFair USA is the primary organization currently overseeing Fair Trade coffee practices.

    Health Benefits of Coffee

    Coffee as a Stimulant

    Coffee contains caffeine, which acts as a stimulant. For this reason, it is often consumed in the morning, and during working hours. Students preparing for examinations with late-night "cram sessions" use coffee to maintain their concentration. Many office workers take a "coffee break" when their energy is diminished.

    Recent research has uncovered additional stimulating effects of coffee which are not related to its caffeine content. Coffee contains an as yet unknown chemical agent which stimulates the production of cortisone and adrenaline, two stimulating hormones.

    For occasions when one wants to enjoy the flavor of coffee with less stimulation, decaffeinated coffee (also called decaf) is available. This is coffee from which most of the caffeine has been removed, by the Swiss water process (which involves the soaking of raw beans to absorb the caffeine) or the use of a chemical solvent such as trichloroethylene ("tri"), or the more popular methylene chloride, in a similar process. Another solvent used is ethyl acetate; the resultant decaffeinated coffee is marketed as "natural decaf" due to ethyl acetate being naturally present in fruit. Extraction with supercritical carbon dioxide has also been employed.

    Decaffeinated coffee usually loses some flavor over normal coffees and tends to be more bitter. There are also tisanes that resemble coffee in taste but contain no caffeine (see below).

    Caffeine dependence is widespread and withdrawal symptoms are real. See the caffeine article for more on the pharmacological effects of caffeine.

    Benefits

    Coffee increases the effectiveness of pain killers—especially migraine medications—and can rid some people of asthma. Some of the beneficial effects may be restricted to one sex, for instance it has been shown to reduce the occurrence of gallstones and gallbladder disease in men. Coffee intake may reduce one's risk of diabetes mellitus type 2 by up to half. While this was originally noticed in patients who consumed high amounts (7 cups a day), the relationship was later shown to be linear (Salazar-Martinez 2004).

    Coffee can also reduce the incidence of cirrhosis of the liver and prevent colon and bladder cancers. Coffee can reduce the risk of hepatocellular carcinoma, a variety of liver cancer (Inoue, 2005). Also, coffee reduces the incidence of heart disease, though whether this is simply because it rids the blood of excess fat or because of its stimulant effect is unknown. At the annual meeting of the American Chemical Society in Washington, D.C., on August 28, 2005, chemist Joe Vinson of the University of Scranton presented his analysis showing that for Americans, who as a whole do not consume large quantities of fresh fruits and vegetables, coffee represents by far the largest source of valuable antioxidants in the diet.

    Coffee contains the anticancer compound methylpyridinium. This compound is not present in significant amounts in other food materials. Methylpyridinium is not present in raw coffee beans but is formed during the roasting process from trigonellin, which is common in raw coffee beans. It is present in both caffeinated and decaffeinated coffee, and even in instant coffee.

    Coffee is also a powerful stimulant for peristalsis and is sometimes considered to prevent constipation; it is also a diuretic.

    Many people drink coffee for its ability to increase short term recall and increase IQ. It also changes the metabolism of a person so that their body burns a higher proportion of lipids to carbohydrates, which can help athletes avoid muscle fatigue.

    Some of these health effects are realized by as little as 4 cups a day (24 U.S. fl oz, 700 mL), but others occur at 5 or more cups a day (32 U.S. fl oz or 0.95 L or more).

    Some controversy over these effects exists, since by its nature coffee consumption is associated with other behavioral variables. Therefore it has been variously suggested that the cognitive effects of caffeine are limited to those who have not developed a tolerance, or to those who have developed a tolerance and are caffeine-deprived.

    Practitioners in alternative medicine often recommend coffee enemas for "cleansing of the colon" due to its stimulus of peristalsis, although mainstream medicine has not proved any benefits of the practice.

    Risks

    Many notable effects of coffee are related to its caffeine content.

    Many coffee drinkers are familiar with "coffee jitters", a nervous condition that occurs when one has had too much caffeine. Coffee can also increase blood pressure among those with high blood pressure, but follow-up studies showed that coffee still decreased the risk of dying from heart disease in the aggregate. Coffee can also cause insomnia in some, while paradoxically it helps a few sleep more soundly. It can also cause anxiety and irritability, in some with excessive coffee consumption, and some as a withdrawal symptom. There are also gender-specific effects, in some PMS sufferers it increases the symptoms, and it can reduce fertility in women, also it may increase the risk of osteoporosis in postmenopausal women, and there may be risks to a fetus if a pregnant woman drinks 8 or more cups a day (48 U.S. fl oz or 1.4 L or more).

    A February 2003 Danish study of 18,478 women linked heavy coffee consumption during pregnancy to significantly increased risk of stillbirths (but no significantly increased risk of infant death in the first year). "The results seem to indicate a threshold effect around four to seven cups per day," the study reported. Those who drank eight or more cups a day (48 U.S. fl oz or 1.4 L) were at 220% increased risk compared with nondrinkers. This study has not yet been repeated, but has caused some doctors to caution against excessive coffee consumption during pregnancy.

    Decaffeinated coffee is occasionally regarded as a potential health risk to pregnant women, due to the high incidence of chemical solvents used to extract the caffeine. These concerns have almost no basis, however, as the solvents in question evaporate at 80–90 °C, and coffee beans are decaffeinated before roasting, which occurs at approximately 200 °C. As such, these chemicals, namely trichloroethane and methylene chloride, are present in trace amounts at most, and neither pose a significant threat to unborn children. Women still worried about chemical solvents in decaffeinated coffee should opt for beans which use the Swiss water process, where no chemicals other than water are used, although higher amounts of caffeine remain.

    The American Journal of Clinical Nutrition published a study in 2004 which tried to discover why the beneficial and detrimental effects of coffee are conflicting. The study concluded that consumption of coffee is associated with significant elevations in biochemical markers of inflammation. This is a detrimental effect of coffee on the cardiovascular system, which may explain why coffee has so far only been shown to help the heart at levels of four cups (20 fl oz or 600 mL) or fewer per day.

    The health risks of decaffeinated coffee have been studied, with varying results. One variable is the type of decaffeination process used; while some involve the use of organic solvents which may leave residual traces, others rely on steam.

    A study has shown that cafestol, a substance which is present in boiled coffee drinks, dramatically increases cholesterol levels, especially in women. Filtered coffee only contains trace amounts of cafestol.

    COFFEE RECIPES

    Caramel Apple Latte
    Black & White Mocha
    Cafe Creme Brulee
    Chocolate Caramel Delight
    Caramel Almond Royale
    White Chocolate Cherry Sundae
    Hazelnut Mocha Indulgence
    Mocha Borgia
    Mocha Mudslide
    Chocolate Raspberry Cappuccino
    White Chocolate Raspberry Truffle
    Hazelnut Turtle Latte
    White Chocolate Macadamia Latte

     

    Caramel Apple Latte

    Yield: 1-12 oz.

    1 ounce Ghirardelli Creamy Caramel Flavored Sauce
    1/2 ounce apple syrup
    2 ounces brewed espresso coffee
    8 ounces steamed milk
    Sprinkle of ground cinnamon

    Combine sauce, syrup and espresso in 12-oz. mug. Stir until well combined. Pour steamed milk into mug; stir to combine. Top with froth from steamed milk. Sprinkle with ground cinnamon or drizzle with Ghirardelli Creamy Caramel Flavored Sauce.

    For Iced Caramel Apple Latte: Use cold milk in place of steamed milk. Combine all ingredients and pour over one cup of ice into a 16-oz. glass. Garnish with whipped cream and sprinkle with ground cinnamon or drizzle with Ghirardelli Creamy Caramel Flavored Sauce.
    Serving/Yield - 1-16 oz.

     

    Black & White Mocha

    Yield: 1 - 12 oz.

    1/2 ounce Ghirardelli Sweet Ground Chocolate & Cocoa Flavored Sauce
    1 ounce Ghirardelli Classic White Flavored Sauce
    2 ounces brewed espresso coffee
    8 ounces steamed milk

    Combine sauces and espresso in 12-oz. mug. Stir until well combined. Pour steamed milk into mug; stir to combine. Top with froth from steamed milk. Sprinkle with Ghirardelli Cocoa or drizzle with Ghirardelli Sweet Ground Chocolate & Cocoa Flavored Sauce and/or Classic White Flavored Sauce. Sprinkle with toasted chopped hazelnuts, if desired.

    For Iced Black and White Mocha: Use cold milk in place of steamed milk. Combine all ingredients and pour over one cup of ice into a 16-oz. glass. Garnish with whipped cream and drizzle with Ghirardelli Sweet Ground Chocolate & Cocoa Flavored Sauce and/or Classic White Flavored Sauce.
    Serving/Yield - 1-16 oz.

     

    Cafe Creme Brulee

    Yield: 1-12 oz.

    1/2 ounce Ghirardelli Classic White Flavored Sauce
    1/2 ounce Ghirardelli Creamy Caramel Flavored Sauce
    2 ounces brewed espresso coffee
    8 ounces steamed milk

    Combine sauces and espresso in 12-oz. mug. Stir until well combined. Pour steamed milk into mug; stir to combine. Top with froth from steamed milk. Sprinkle with vanilla powder or drizzle with Ghirardelli Creamy Caramel Flavored Sauce.

    For Iced Creme Brulee: Use cold milk in place of steamed milk. Combine all ingredients and pour over one cup of ice into a 16-oz. glass. Garnish with whipped cream and drizzle with Ghirardelli Creamy Caramel Flavored Sauce.
    Serving/Yield - 1-16 oz.

     

    Chocolate Caramel Delight

    Yield: 1-12 oz.

    1/2 ounce Ghirardelli Sweet Ground Chocolate & Cocoa Flavored Sauce
    1/2 ounce Ghirardelli Creamy Caramel Flavored Sauce
    2 ounces brewed espresso coffee
    8 ounces steamed milk
    Toasted, chopped walnuts

    Combine sauces and espresso in 12-oz. mug. Stir until well combined. Pour steamed milk into mug; stir to combine. Top with froth from steamed milk. Sprinkle with Ghirardelli Cocoa or drizzle with Ghirardelli Sweet Ground Chocolate & Cocoa Flavored Sauce and/or Creamy Caramel Flavored Sauce. Sprinkle with toasted, chopped walnuts.
    For Iced Chocolate Caramel Delight: Use cold milk in place of steamed milk. Combine all ingredients and pour over one cup of ice into a 16-oz. glass. Garnish with whipped cream and drizzle with Ghirardelli Sweet Ground Chocolate & Cocoa Flavored Sauce and/or Creamy Caramel Sauce. Sprinkle with toasted, chopped walnuts.
    Serving/Yield - 1-16 oz.

     

    Caramel Almond Royale

    Yield: 1-12 oz.

    1 1/2 ounces Ghirardelli Creamy Caramel Flavored Sauce
    1/4 ounce almond syrup
    2 ounces brewed espresso coffee
    8 ounces steamed milk

    Combine sauce, syrup and espresso in 12-oz. mug. Stir until well combined. Pour steamed milk into mug; stir to combine. Top with froth from steamed milk. Drizzle with Ghirardelli Creamy Caramel Flavored Sauce. Garnish with toasted sliced almonds, if desired.

    For Iced Caramel Almond Royale: Use cold milk in place of steamed milk. Combine all ingredients and pour over one cup of ice into a 16-oz. glass. Garnish with whipped cream and drizzle with Ghirardelli Creamy Caramel Flavored Sauce and toasted sliced almonds, if desired.
    Serving/Yield - 1-16 oz.

     

    White Chocolate Cherry Sundae

    Yield: 1-12 oz.

    1/2 ounce Ghirardelli Classic White Flavored Sauce
    1/4 ounce cherry syrup
    1/4 ounce almond syrup
    2 ounces brewed espresso coffee
    8 ounces steamed milk
    Toasted almond slices
    Cherry garnish

    Combine sauce, syrups and espresso in 12-oz. mug. Stir until well combined. Pour steamed milk into mug; stir to combine. Top with froth from steamed milk and whipped cream. Drizzle with Ghirardelli Classic White Flavored Sauce. Sprinkle with toasted almond slices and top with a cherry.

    For Iced White Chocolate Cherry Sundae: Use cold milk in place of steamed milk and 1 oz. of Ghirardelli Classic White Sauce for the cold beverage. Combine all ingredients and pour over one cup of ice into a 16-oz. glass. Garnish with whipped cream and drizzle with Ghirardelli Classic White Flavored Sauce. Sprinkle with toasted almond slices and top with a cherry. Serving/Yield - 1-16 oz.

     

    Hazelnut Mocha Indulgence

    Yield: 1-12 oz.

    1/2 ounce Ghirardelli Sweet Ground Chocolate & Cocoa Flavored Sauce
    3/4 ounce Hazelnut syrup
    2 ounces Brewed espresso coffee
    8 ounces Steamed milk

    Combine sauce, syrup, and espresso in 12-oz. mug. Stir until well combined. Pour steamed milk into mug; stir to combine. Top with froth from steamed milk. Garnish with Ghirardelli Cocoa or drizzle with Ghirardelli Sweet Ground Chocolate & Cocoa Flavored Sauce.

    For Iced Hazelnut Mocha Indulgence: Use cold milk in place of steamed milk. Combine all ingredients and pour over one cup of ice into a 16-oz. glass. Garnish with whipped cream and drizzle with Ghirardelli Sweet Ground Chocolate & Cocoa Flavored Sauce.
    Serving/Yield – 1-16oz.

     

    Mocha Borgia

    Yield: 1-12 oz.

    1 ounce Ghirardelli Sweet Ground Chocolate & Cocoa Flavored Sauce
    1 ounce mandarin orange syrup
    2 ounces brewed espresso coffee
    8 ounces steamed milk
    Sprinkle of ground cinnamon

    Combine sauce, syrup and espresso in 12-oz. mug. Stir until well combined. Pour steamed milk into mug; stir to combine. Top with froth from steamed milk. Sprinkle with ground cinnamon.

    For Iced Mocha Borgia: Use cold milk in place of steamed milk. Combine all ingredients and pour over one cup of ice into a 16-oz. glass. Garnish with whipped cream and sprinkle with ground cinnamon.
    Serving/Yield - 1-16 oz.

     

    Mocha Mudslide

    Yield: 1-12 oz.

    1 ounce Ghirardelli Sweet Ground Chocolate & Cocoa Flavored Sauce
    1/2 ounce Irish Cream syrup
    1/4 ounce Dark Chocolate syrup
    2 ounces brewed espresso coffee
    8 ounces steamed milk

    Combine Irish Cream and Dark Chocolate syrups and espresso in clear 12-oz. mug. Stir until well combined. Drizzle Ghirardelli Sweet Ground Chocolate & Cocoa Flavored Sauce down the sides of mug. Pour steamed milk into mug; stir to combine. Top with froth from steamed milk. Garnish with Ghirardelli Cocoa or drizzle with Ghirardelli Sweet Ground Chocolate & Cocoa Flavored Sauce.

    For Iced Mocha Mudslide: Use cold milk in place of steamed milk. Combine Irish cream and Dark Chocolate syrups and espresso in clear 16-oz. glass. Add milk and one cup of ice. Stir to combine. Garnish with whipped cream and drizzle with Ghirardelli Sweet Ground Chocolate & Cocoa Flavored Sauce.
    Serving/Yield - 1-16 oz.

     

    Chocolate Raspberry Cappuccino

    Yield: 1-12 oz.

    1/2 ounce Ghirardelli Sweet Ground Chocolate & Cocoa Flavored Sauce
    1/2 ounce Ghirardelli Classic White Flavored Sauce
    1/2 ounce raspberry syrup
    2 ounces brewed espresso coffee
    8 ounces steamed milk

    Combine sauces, syrup and espresso in 12-oz. mug. Stir until well combined. Pour steamed milk into mug; stir to combine. Top with froth from steamed milk. Garnish with Ghirardelli Cocoa or drizzle with Ghirardelli Sweet Ground Chocolate & Cocoa Flavored Sauce.

    For Iced Chocolate Raspberry Cappuccino: Use cold milk in place of steamed milk. Combine all ingredients and pour over one cup of ice into a 16-oz. glass. Garnish with whipped cream and drizzle with Ghirardelli Sweet Ground Chocolate & Cocoa Flavored Sauce, and/or raspberry syrup.
    Serving/Yield - 1-16 oz.

     

    White Chocolate Raspberry Truffle

    Yield: 1-12 oz.

    1 ounce Ghirardelli Classic White Flavored Sauce
    1/4 ounce raspberry syrup
    2 ounces brewed espresso coffee
    8 ounces steamed milk

    Combine sauce, syrup and espresso in 12-oz. mug. Stir until well combined. Pour steamed milk into mug; stir to combine. Top with froth from steamed milk. Drizzle with Ghirardelli Classic White Flavored Sauce or raspberry syrup.

    For Iced White Chocolate Raspberry Truffle: Use cold milk in place of steamed milk. Combine all ingredients and pour over one cup of ice into a 16-oz. glass. Garnish with whipped cream and drizzle with Ghirardelli Classic White Flavored Sauce or raspberry syrup.
    Serving/Yield - 1-16 oz.

     

    Hazelnut Turtle Latte

    Yield: 1-12 oz.

    1/2 ounce Ghirardelli Sweet Ground Chocolate & Cocoa Flavored Sauce
    1/2 ounce Ghirardelli Creamy Caramel Flavored Sauce
    1/2 ounce praline syrup
    2 ounces brewed espresso coffee
    8 ounces steamed milk

    Combine sauces, syrup and espresso in 12-oz. mug. Stir until well combined. Pour steamed milk into mug; stir to combine. Top with froth from steamed milk. Sprinkle with Ghirardelli Cocoa or drizzle with Ghirardelli Sweet Ground Chocolate & Cocoa Flavored Sauce and/or Creamy Caramel Flavored Sauce. Sprinkle with toasted chopped hazelnuts, if desired.

    For Iced Hazelnut Turtle Latte: Use cold milk in place of steamed milk. Combine all ingredients and pour over one cup of ice into a 16-oz. glass. Garnish with whipped cream and drizzle with Ghirardelli Sweet Ground Chocolate & Cocoa Flavored Sauce and/or Creamy Caramel Flavored Sauce. Sprinkle with toasted chopped hazelnuts, if desired. Serving/Yield - 1-16 oz.

     

    White Chocolate Macadamia Latte

    Yield: 1-12 oz.

    1 ounce Ghirardelli Classic White Flavored Sauce
    1/4 ounce macadamia syrup
    2 ounces brewed espresso coffee
    8 ounces steamed milk

    Combine sauce, syrup and espresso in 12-oz. mug. Stir until well combined. Pour steamed milk into mug; stir to combine. Top with froth from steamed milk. Drizzle with Ghirardelli Classic White Flavored Sauce.

    For Iced White Chocolate Macadamia Latte: Use cold milk in place of steamed milk. Combine all ingredients and pour over one cup of ice into a 16-oz. glass. Garnish with whipped cream and drizzle with Ghirardelli Classic White Flavored Sauce and chopped macadamia nuts, if desired.
    Serving/Yield - 1-16 oz.
     

    Coffee Recipe Sites

    LongBottom Coffee and Teas - An extensive Coffee Recipe Library.

    Just About Coffee - Delicious coffee drinks, including these favorites: Caffe Latte, Cappuccino, Cafetiere Coffee, Caribbean


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