Combine all ingredients in a pint sized jar.
Shake well to blend.
Store in a cool dry place, and use as normal coffee creamer.
*Nutra-SweetSpoonfuls or Sugar Twin may be substituted for the powdered sugar, to accommodate diabetic diets.
Combine all ingredients in a large bowl.
Stir until well blended.
Store in an airtight container.
To serve: stir 2 heaping tsp into 8 oz hot coffee.
Yield: about 3 cup coffee creamer.
Crush eight biscuits finely set aside.
Layer the other biscuits on the bottom and side of a square dish.
Mix condense milk and coffee creamer together.
Add lemon juice slowly, mix until the mixture thickens.
Pour over the layer of biscuits.
Sprinkle crushed biscuits on top, put into the refrigerator.
Serve the following day.
Place all ingredients except vanilla in food processor.
Blend for about 30 seconds while slowly dripping in vanilla extract.
May add/subtract flavoring to suit your tastes, I've added almond extract to this as well and it is wonderful.
*Note* if mixing in bowl, SLOWLY add the extract as it clumps the mixture easily.
in a medium bowl stir in coffee, creamer, sugar water and cinnamon unil coffee is dissolved.
pour coffee mixture into 2 ice trays freeze until hardened.
transer coffee cubes to A freezer bag.
for each serving place 2 coffee cubes. 2/3 cup milk and 4 water ice cubes in a blender.
blend unti slushy and top with whipped cream.
Brew the coffee
Add the instant espresso crystals until desolve.
Add the hazelnut syrup and coffee creamer.
Add ice and enjoy!
Combine all ingredients in a container with a tight-fitting lid.
Shake well to blend.
Store in airtight container.
To make Bavarian Mint Coffee: In a mug, combine 2 TBSP of creamer with 6 oz coffee.
In a small bowl, place the creamer and drizzle the vanila over top, whisking it in as you go.
Add sugar or splenda and mix thoroughly.
Store in a jar with a tight fitting lid.
Add 2 tsp of this to your coffe cup.
Basic Creamer:
Combine the sugar and
In a screw-top lid jar, place all ingredients and shake well to blend.
Add 1-2 tablespoons of creamer to 6 ounces of coffee. Enjoy!
nd blend well.
Add coffee creamer and mix slowly until well
Place all ingredients in a jar with a screw-top lid. Shake until well combined.
Add 1-2 tablespoons of creamer to 6 ounces of coffee. Enjoy!
In a sealable container, preferable a sealable jar, combine the coffee granules, sugar and warm water.
Mix until all is dissolved.
Add milk and coffee creamer to the container of the sugar and coffee mixture.
Shake until mixture becomes frothy.
Pour over a cup of ice and enjoy.
Combine all ingredients in a large bowl. Stir well until blended.
Store in airtight container.
Use 2 heaping teaspoons in 8 ounces hot coffee.
Combine all ing. Stir until creamer and sugar are disolved. Store in fridg.
Combine all ingredients in container. Shake to blend well. Makes 15 servings.
Use 2 tablespoons per 16 ounces coffee.
First combine the instant coffee, butterscotch pudding, and powdered milk in a mixing bowl. Thoroughly combine.
Mix in the powdered creamer, brown sugar and a pinch of salt if you like.
Then add the mix to your coffee cup and amount of hot water that is specified. Simply stir and enjoy!
Place all ingredients in a jar with a screw-top lid.
Shake well to combine.
Add 1-2 tablespoons to 6 ounces of coffee. Enjoy!
Combine all ingredients in a container with a tight fitting lid.
Shake well to blend.
Store in airtight container.
Pour 1 cup coffee into an ice tray. Freeze until solid, 3 to 4 hours.
Place 6 coffee ice cubes in a tall glass; add white chocolate syrup. Pour in cold coffee; add coffee creamer.