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!
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.
Combine all ingredients.
Blend well.
Add to taste in hot coffee.
ake mix, 1 cup amaretto flavored creamer, 1 cup amaretto liqueur, eggs and
Melt butter in a 9 x 13-inch pan.
In a large bowl tear up bread.
Pour 1 quart of cream over bread and set aside.
Break up eggs and add sugar.
Beat until creamy.
Add salt and vanilla. Continue to beat while adding remaining 1/2 quart of coffee creamer.
After mixing thoroughly, pour into pan with melted butter.
Sprinkle with nutmeg and cinnamon.
Place into a larger pan with 1/4 inch water.
Bake at 350\u00b0 for 1 hour, or until a knife comes out clean.
Cream margarine, shortening and sugar.
Beat in eggs, one at a time.
Add flour and salt, alternating with creamer.
Stir in vanilla.
Pour into a greased, floured tube pan.
Place in a cold oven.
Bake at 325\u00b0 for 1 3/4 hours.
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!
Blend
together
the coffee creamer and almond extract. Combine with other ingredients.
Store in an airtight container. Use 2 tablespoons per cup hot water.
Basic Creamer:
Combine the sugar and
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.
nd blend well.
Add coffee creamer and mix slowly until well
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.
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!
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.
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 large bowl, stir together the coffee creamer, hot chocolate mix, instant coffee, sugar, nutmeg and cinnamon. Store in an airtight container at room temperature.
To make 1 cup, spoon 2 heaping tablespoons of the mix into a coffee mug, and add 1 cup of boiling water. Stir until dissolved.
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.