‘Caffee’ recipe – coffee alternative, kick ‘n’ all

If you’ve just come for the recipe then scroll down, and you’ll find it at the end of the post.

For everyone else – of all the things I’ve had to give up, due to the injury to my jaw joint and nerves, the thing I still struggle with having given up most is coffee.

I’ve always adored coffee – and I take it black, no sugar and very strong.  I love everything about black coffee – the silky black-brown liquid, so deep it could be leading directly to hell;  the smell – ah the smell!  How even to describe the smell of coffee? Perhaps it’s the smell of mysterious sensuousness in Eden. And the taste – woodsmoke laced with dark chocolate and the sultriness of an oncoming storm.

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And that’s before we’ve even begun to consider the caffeine kick, the legal stimulant that it turns out is actually good for you.

I still find it difficult to walk by the coffee section in supermarkets.  Tea branding either opts for cheery and jumping-up-and-down-for-your-attention, with talking monkeys or hearty, flat-capped cartoon Northeners;  or trying to impress by being imperial (do they still call Ceylon tea “Ceylon” tea or have they figured that one out yet?) – and neither do much for me. But coffee branding … coffee knows it can afford to play it cool and so the branding is seductive, sophisticated, enigmatic.  The golds, the bitter chocolates, the jewel colours of the packaging …

 

… all the places the coffee beans come from, speaking of lush, exotic heat – Colombia, Java, Ethiopia (which no longer exists, but strangely Ethiopian coffee still does) …

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… and the intriguing flavours they’re laced with, inviting you to taste, just a sip, come on, just one sip – maple walnut, black cherry, French vanilla or …

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Damn, but I miss coffee.

So I had to do something.  I had to try to find some acceptable alternative, something that would give me at least some of the pleasure of coffee.  And then I formulated Caffee, which really hits the coffee spot.


 

Caffee

The chicory root is a powerful prebiotic and gives the beautiful colour of black coffee, and some of the taste – but immediately after the pleasant taste there’s an insipid wateriness to it;  and that is what the peanut butter powder is for:  somehow it shores up the chicory root and gives body.  And then the maca powder is to give the kick I so miss from caffeine.

In a mug, add 2 heaped tsps Whole Earth ‘Organic No Caf Coffee Alternative (made with barley & chicory)’, 1 heaped tsp peanut butter powder and 1/2 tsp maca powder.  Pour over boiling water, stir – then do the sensible thing, because caffee mouth burn is no nicer than coffee mouth burn, and wait a few moments until it’s reached drinking temperature.

Then relax, drink and prepare to be really active in about 15 minutes.