Coffee Culture

Yes, Americans are obsessed! We drink as much coffee as we can get. Americans consume 400 million cups of coffee per day, which is 146 billion cups of coffee per year, making the United States the leading consumer of coffee in the world. We import more than $4 billion worth of coffee each year!

Coffee has a long and colorful history, going from medicinal to cultural. In recent years, with the rise of gourmet coffee houses and shops, it has become a staple in society.

Here are some interesting facts that show just how much Americans are obsessed:

  • 31% of coffee drinkers brew a cup first before doing anything else.
  • 65% of coffee consumption takes place during breakfast hours.
  • 30% of coffee drinkers sweeten their coffee with sugar or some other form of sweetener.
  • 55% of coffee drinkers would rather gain 10 pounds than give up coffee for life.
  • 52% of coffee drinkers would rather go without a shower in the morning than give up coffee.
  • 49% of coffee drinkers would rather give up their cell phone for a month than go without coffee. (Sounds committed, wouldn’t you say?)
  • Seattle has 10 times more coffee stores per 100,000 residents than the United States has overall.

The average coffee cup size is 9 ounces and the average price for a cup of brewed coffee is $1.38. So it may not seem like a pricey indulgence but there are coffee drinks that can cost as much as $10 in a high-end coffee shop! Try your own at home if you are looking for more bang for your caffeine buck.

This recipe contains heavy cream, which is dairy. You can just substitute with thawed whipped topping if you’d like to serve this coffee-lover’s drink at a pareve meal or seudah.

Mochaccino Cooler

1/2 cup strong brewed coffee

1/2 cup water

1/2 cup sugar

1/4 cup vanilla vodka

1/4 cup chocolate liqueur

1/2 cup heavy cream

1/2 gallon milk or pareve milk

Combine brewed coffee, water and sugar. Add vanilla vodka and chocolate liqueur. Combine ingredients and chill 4–6 hours. Add heavy cream and stir. Pour over ice cubes and milk in a large pitcher and serve immediately.

Spiked Amaretto Coffee

1/2 cup sugar

3 tablespoons water

Crushed ice

2 cups freshly brewed strong coffee, chilled

6 tablespoons amaretto liqueur

1 cup milk or whipping cream, chilled

Stir the sugar and water in a small saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool the sugar syrup completely.

Fill six (8- to 12-ounce) glasses halfway with crushed ice. Pour the coffee over the ice, dividing equally. Pour 1 tablespoon of the sugar syrup and 1 tablespoon of amaretto into each glass. Stir to blend. Pour the milk into each and serve.

Mocha Frappés

For the coffee ice:

3 tablespoons sugar

2 cups warm strong coffee

For the chocolate syrup:

2/3 cup sugar

1/2 cup unsweetened cocoa powder

1 ounce milk chocolate, finely chopped

1 1/2 teaspoons honey

1/2 teaspoon vanilla extract

For the frappés:

1 cup low-fat milk

Whipped cream, for topping

Make the coffee ice: Stir the sugar into the coffee until dissolved, then let cool. Pour into a 16-cube ice-cube tray and freeze until solid, about 3 hours.

Make the chocolate syrup: Combine the sugar and cocoa powder in a saucepan and slowly whisk in 2/3 cup hot water. Bring to a simmer over medium heat, whisking, until the sugar dissolves, 3 to 5 minutes; do not boil. Remove from the heat and stir in the chocolate, honey and vanilla until smooth. Transfer to a bowl and refrigerate until cool.

Make the frappés: Purée eight coffee ice cubes, 1/2 cup milk, 1/3 to 1/2 cup chocolate syrup and 1 cup plain ice in a blender until smooth. Pour into two glasses, then repeat to make two more drinks. Top with whipped cream and more chocolate syrup.