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.
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!
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.
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!
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!
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.
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.
Place ingredients in a small bowl.
Using a whisk, blend until evenly colored.
Store in an airtight container.
To use, put 1-2 tsp creamer in hot beverage of choice. I actually prefer more in my coffees.
Combine all ingredients in a large bowl. Stir well until blended.
Store in airtight container.
Use 2 heaping teaspoons in 8 ounces hot coffee.
Preheat oven to 350 degrees. Butter a 9 x 13 casserole dish. Tear croissants into large pieces. Place in a buttered casserole dish.
Blend eggs and creamer together for 30 seconds in blender.
Pour over croissants and sprinkle craisins on top. Press down on croissants to soak up liquid. Chill for a minimum of 30 minutes. Press croissants down again before baking.
Bake at 350 degrees for 35-40 minutes until firm and golden. Let stand for at least 5 minutes before serving.
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.