Combine 1 cup nondairy coffee creamer-powder, confectioners sugar and cocoa.
Add chocolate extract and mint extract.
Beat at low speed until thoroughly blended.
Stir in mint chocolate mixture into a cup of hot coffee.
The mint chocolate mixture can be stored into an airtight container.
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.
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.
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.
reamy. Beat in egg and Coffee-mate. Slowly beat in flour
f either cocoa powder OR chocolate milk mix, NOT BOTH.
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.
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!
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.
Mix together.
Store in jars.
For flavored hot chocolate mix: Measure out 4 to 6 cups of regular hot chocolate mix and add 1 small jar of flavored coffee creamer (Irish cream, French vanilla or any other flavored creamer).
This mix can be stored in small jars and make nice gifts.
ift powdered sugar, unsweetned cocoa, coffee creamer,salt and skim milk powder
ar in this order:
Coffee creamer on bottom.
Powdered sugar
Mix all ingredients together and store in an airtight container.
Use 1/3 c. mix to 2/3 c. water when making hot chocolate.
Makes a great gift with the Chocolate Coffee Spoons (below).
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!
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.
Stir powdered milk, chocolate drink mix, confectioners' sugar, and coffee creamer together in a large container or bowl.
In a large mixing bowl, combine chocolate drink mix powder, dry milk powder, coffee creamer powder and confectioners sugar. Mix well.
Transfer to plastic bags or airtight containers.
For each serving, combine 1/3 cup mix and 2/3 cup boiling water.
Mix well.
Serve immediately.
Makes about 9 quarts dry mix, enough for about 100 (1 cup) servings.
Heat water.
Add in order powdered milk, coffee creamer, sugar and chocolate mix.
Serves 70 to 75 cups (for large groups).