Why do you love coffee so much?

You might love the taste, the energy boost or even just think it's cool to drink coffee. But do you know why it tastes so good?

The reason is caffeine! Coffee plants produce berries that contain caffeine. This is what gives us our great-tasting cup of coffee (and tea, and chocolate!)

Caffeine works by blocking adenosine, a neurotransmitter that makes us drowsy. Thanks to caffeine, we feel more awake and alert!

Of course, caffeine can be bad for you if you drink too much. Some people feel jittery after drinking coffee because of the stimulant effects of caffeine. If you don't want this to happen to you, try switching to decaf.

Are there are any health benefits associated with drinking coffee?

Yes, as a matter of fact! Studies show that the more coffee you drink, the lower your risk for type 2 diabetes. Drinking three or four cups of coffee each day can reduce your chance of getting type 2 diabetes by about 15 percent.

As well as giving us energy and making us feel good, coffee also has some surprising health benefits.

Here are some of the health benefits of drinking coffee:

- It reduces the risk of type 2 diabetes by as much as 15 percent

- It can reduce your chance of getting colon cancer by up to 20 percent.

- Coffee drinkers have a lower risk of Parkinson's Disease and Alzheimer's Disease.

Now that you know some of the benefits of drinking coffee, here are some bonus homemade coffee recipes for you to try at home:

Homemade Starbucks Frappuccino:

- 1 cup of ice

- 3 tablespoons chocolate syrup

- 2 tablespoons sweetened vanilla or caramel coffee creamer

- 1/2 teaspoon vanilla extract

- 4 teaspoons sugar substitute (optional)

Put everything into a blender and mix well. Then drink up!

Homemade Caramel Iced Coffee:

- 1 (3.4 ounce) package instant French vanilla coffee mix

- 5 cups cold milk

- 1 cup caramel ice cream topping syrup

Pour coffee mixture into a 2-quart pitcher and add cold milk. Stir well to dissolve coffee. Refrigerate until chilled, about 30 minutes. Just before serving, stir in the caramel topping syrup. Serve over ice.

Mocha spiced hot chocolate:

- 1/2 cup whole milk or almond milk

- 2 heaping teaspoons of good quality cocoa powder (like Ghirardelli)

- 1 teaspoon vanilla extract

- 1 tablespoon sugar, honey, maple syrup, or agave nectar (optional)

- Pinch of ground cinnamon and nutmeg (optional)

- Ice (optional)

Pour milk and cocoa powder into a large mug and whisk until the cocoa is dissolved. Add vanilla extract, sweetener, and spices. Stir well with a spoon or heatproof spatula to make sure everything is mixed together. Heat for 30 seconds in the microwave just to warm up, if desired. Serve with ice cubes and enjoy!

Here is a delicious coffee cake recipe:

- 8 tablespoons (1 stick) unsalted butter plus more for pan

- 1 cup all-purpose flour plus more for pan

- 3/4 cup sugar, plus more for dusting

- 2 teaspoons finely grated lemon zest plus 1 tablespoon fresh lemon juice

- 5 eggs

- 1 teaspoon baking powder

1-heaped tablespoon powdered coffee

- 1/4 teaspoon salt

- 1/2 cup heavy cream

- 2 teaspoons turbinado sugar (optional)

Instructions

Preheat oven to 350 degrees. Butter and flour a 9" springform pan (or you can use any baking dish).

In a large bowl, beat butter with eggs, sugar, powdered coffee, baking powder, lemon juice, and zest with an electric mixer on high speed until pale and fluffy (3 minutes).

Pour batter into pan; smooth top with an offset spatula. Bake cake in the middle of the oven for 20-25 minutes or until golden brown around edges and toothpick inserted into the center comes out clean. Transfer to rack; cool 10 minutes.

Invert cake (you can use a plate and turn it over) and remove pan; cool completely, running a knife along the edges to loosen all around if needed. Dust top with powdered sugar or simply sprinkle some turbinado sugar on top before serving. The cake keeps in an airtight container for 2 days at room temperature.

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. In a small saucepan over medium heat melt the butter and chocolate together until smooth and creamy stir continuously to avoid burning. Remove from heat and

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