Cricketscoffee Blog

Drinking Black Tea Linked to Lower Cholesterol Drinking black tea might lower cholesterol. Black tea is made from the dried leaves of  Camellia sinensis, Green tea, black tea, and oolong tea all come from the same plant. Black tea is a traditional beverage in Great Britain.  There is conflicting evidence for the use of black tea in preventing heart disease and cancer. In a recent study researchers conducted a comprehensive literature search to identify studies evaluating the effects of black tea on low-density lipoprotein (LDL or “bad”) cholesterol, high-density lipoprotein (HDL or “good”) cholesterol, and total cholesterol.   The researchers found that drinking black tea significantly lowered LDL cholesterol, but not total cholesterol or HDL cholesterol. Furthermore, the LDL cholesterol-lowering effect was greater in people who had a higher heart disease risk.   The authors concluded that drinking black tea lowers LDL cholesterol, without effecting HDL and may be benefici

Mississippi Mud Pie Frappe - 2 Medium Servings Ingredients 1 cup crescent-shaped ice cubes (7 to 8 each) 1 1/2 cups (about 3 scoops) cookies and cream ice cream 1 tablespoon hot fudge topping 1/4 cup milk 1/2 cup water 3 tablespoons ground espresso or other dark roast coffee Directions Place ingredients in blender compartment in order listed 1 cup crescent-shaped ice cubes (7 to 8 each) 1 1/2 cups (about 3 scoops) cookies and cream ice cream 1 tablespoon hot fudge topping 1/4 cup milK Prepare coffee using amounts below 1/2 cup water 3 tablespoons ground espresso or other dark roast coffee

            Ingredients 1/2 cup chocolate soy milk or low fat chocolate milk, chilled 1 teaspoon Folgers Classic Roast ® Instant Coffee Crystals 1 (4 oz.) container whipped chocolate yogurt 1/3 cup chocolate whey protein powdered drink mix 2 tablespoons Smucker's ® Natural Creamy Peanut Butter , stirred Ice cubes Cinnamon, for garnish Directions COMBINE soy milk and coffee crystals in blender container until crystals are dissolv

Ingredients 3/4 cup hot brewed Folger's coffee 2 tablespoons Jif® Mocha Cappuccino Flavored Hazelnut Spread Or 2 tablespoons Jif® Chocolate Flavored Hazelnut Spread Whipped cream Ground cinnamon, for garnish Directions 1. FILL coffee mug with hot coffee. Stir in mocha cappuccino spread mixing until blended. Top with whipped cream and sprinkle of cinnamon, if desired

Ingredients 1/2 cup milk 3 to 4 tablespoons caramel flavored syrup* 1/4 cup hot, fresh strong brewed Folgers® French Roast Coffee Or 1/4 cup hot, fresh strong brewed Folgers® Black Silk Coffee Whipped cream Smucker's® Sundae Syrup™ Caramel Flavored Syrup, for garnish Baking toffee bits, for garnish Directions 1. POUR milk into 1-quart microwave-safe bowl. Microwave on HIGH 1 to 1 1/2 minutes or until hot but not boiling. Whisk until foamy. 2. POUR caramel syrup into standard-size coffee cup. Microwave on HIGH 20 seconds to warm syrup. Stir in hot coffee. 3. ADD steamed milk to brim of cup. Top with swirl of whipped cream. Drizzle with caramel sundae syrup. Sprinkle with toffee bits. Serve immediately. 4. * A variety of flavored syrups that enhance coffee drinks are available in supermarket coffee aisles, specialty coffee houses, gourmet food stores and online.

New research from Mintel say's the choice of a hot cup of coffee is changing as consumers find that colder coffee is a tasty and refreshing alternative.     The USA has embraced cold coffee, Mintel research showing that cold-served coffee's share of all coffee on menus of US restaurants and coffee houses increased from 19% to 22% between 2009 and 2012.     The first quarter of 2013, its share has jumped from 22% to 24%, showing that interest in iced and frozen coffee is not only increasing, but is now changing its summer-only appeal. Jonny Forsyth, global drinks analyst at Mintel, said: "Cold coffee, especially frozen-blended, has become very trendy in major US cities such as New York, but it's more than just a momentary fad. Its usage has been building for the last few years and actually reflects the changing tastes of the younger generation. This new cohort crave indulgence and have grown up drinking sweet-tasting, refreshing soft drinks. They are looking fo

Inanimate Objects Comics #45 Todd Zapoli June 26, 2014 Previous:  Inanimate Objects Comics #44 Inanimate Objects by  Todd Zapoli  is licensed under a  Creative Commons A Todd Zapoli ttribution-NoDerivs 3.0 Unported License . Feel free to add this comic to your website, provided you attribute by linking back to INeedCoffee. Share...

Simple Iced Coffee Recipe Ingredients: 2 ½ cups cold water 1 ½ cups ground Seattle’s Best Coffee Supplies: Bowl Mixing spoon Coffee filter or cheese cloth Strainer Carafe or bowl with lid Directions: Pour grounds into a bowl. Add 1 cup cold water and stir gently. Slowly add remaining 1 ½ cups cold water, agitating the grounds as little as possible. Cover, steep at room temperature for 12 hours. Strain the coffee grounds through a filter. Store concentrate in refrigerator up to 2 weeks. To serve, add 1 part coffee concentrate to 3 parts water over ice. Enjoy your smooth-tasting iced coffee with your favorite mix-ins or toppings.

  Ingredients 1/2 cup chocolate soy milk or low fat chocolate milk, chilled 1 teaspoon Folgers Classic Roast ® Instant Coffee Crystals                                     1 (4 oz.) container whipped chocolate yogurt 1/3 cup chocolate whey protein powdered drink mix 2 tablespoons Smucker's ® Natural Creamy Peanut Butter , stirred Ice cubes Cinnamon, for garnish Directions COMBINE soy milk and coffee crystals in blender container until cr

Ingredients 1 packet Folgers ® Fresh Breaks™ 100% Colombian Roasted Concentrated Coffee Or 1 packet Folgers ® Fresh Breaks™ Black Silk Roasted Concentrated Coffee 1 tablespoon hot water 1/8 teaspoon almond extract, or to taste 3/4 cup cold chocolate milk 2 rounded scoops coffee ice cream (3/4 cup) Cream soda, chilled                                     Whipped cream Cocoa powder, for garnish Directions

Easy Peppermint Mocha Recipe     Ingredients 8 oz Maxwell House coffee 1 packet hot chocolate 1½ tbsp peppermint syrup 1-2 oz milk Whipped cream (opt) Crushed candy cane (opt) Instructions Brew 8oz of Maxwell House coffee (any blend will do). Add 1 to 1½ tbsp of peppermint syrup (not extract) to the coffee and stir. Adjust based on taste. Add a packet of your favorite hot chocolate to the coffee and stir until blended. Add a splash of milk (1 to 2 oz). Top with whipped cream and crushed candy canes for garnish and enjoy!