Oh boy, are we pleased with this one. Not absolutely neccessary to combine with a creamy cappuccino, but it does make the perfect complement. A warm burst of coffee muffin, topped with a smidgeon of fragile frosting and sprinkled with a few slivers of dark chocolate.
We are confident of course in the credentials of the chocolate - dark, fairly traded and not a hint of palm oil. Confidence in the coffee was a touch more troubling - until we discovered the Coffee and Conservation blog which keeps us up to date on everything our ethical sensibilities need to know. A taster (from the Smithsonian Migratory Bird Center, First Sustainable Coffee Congress overview paper - imagine, a whole conference on sustainable coffee!):
"Sustainable coffee is produced on a farm with high biological diversity and low chemical inputs. It conserves resources, protects the environment, produces efficiently, competes commercially and enhances the quality of life for farmers and society as a whole."
So, guilt free pleasure is possible..... but don't get too comfortable on your caffeine cloud. Checkout how much caffeine would be 'enough' (For Magog Muffin Maestro it came out at 111.10 cups of brewed coffee taken all at once. Hmmmm, safe for now.... maybe the cappuccino muffins soften the impact anyway).
Oh, and watch out for our 'beverage beauties' planned for November.... a pack of Lemon Tea, Hot Chocolate (with traces of chilli) and Cappuccino to chase away the winter blues......
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YES PLEASE!!
ReplyDeleteOh gosh, those look nice :-)
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