unning as you add the instant coffee granules.
Spread half of
re for Basic coffee mix.
sugar, non dairy creamer, instant coffee granules.
In a large bowl, mix together instant coffee, milk powder, chocolate drink mix, confectioners' sugar and powdered creamer. Store in an airtight container.
To serve, place 4 tablespoons of mixture into a coffee mug. Stir in 1 cup boiling water.
Microwave milk in an microwave-safe glass or bowl until almost boiling, about 1 minute 45 seconds.
Stir coffee mix, sugar, and chocolate mix together in a mug. Pour hot milk over coffee mixture and stir until mixture is dissolved.
Mix hot water, instant coffee mix, sugar, and chocolate syrup in a small mug until all ingredients have dissolved.
Put 1/2 to 1 cup ice (depending on how cold you want it) in a tall mug or glass.
Pour the contents of the small mug over the ice.
Then stir in the milk.
That's it. It's that simple. Enjoy!
Finely grind coffee and orange peel in a blender or food processor.
Add remaining ingredients and process until well blended.
Store in an airtight container.
To serve: Stir 2 or more teaspoons of coffee mix into 6 ounce hot water.
Mix (More efficient if done in food processor but not necessary).
Use 3 teaspoons per mug of boiling water.
Prepare the coffee mix. Put all the ingredients into a blender or food processor and blend until powder consistency.
To make swiss mocha coffee: In a mug, combine 2 tablespoons of coffee mix with 6-ounces of water.
Combine all ingredients, mixing well.
Store in airtight container.
Makes 6 1/2 cups.
To make 1 cup, spoon 2 tablespoons plus 1 teaspoon coffee mix in cup.
Add 1 cup boiling water.
Mix all ingredients.
Use 3 rounded teaspoonfuls to 6 ounces water.
May add sugar if needed.
Heat in microwave or use boiling water.
In a large bowl, combine sugar, milk powder, creamer, cocoa and instant coffee. Mix together until well blended. Store in a sealed container.
To serve, Heat a cup of water per serving (or milk, for a creamier taste.) Stir in 2 to 3 heaping teaspoons of cocoa mixture.
Mix well.
(This can be done in a food processor for finer texture but it is not necessary).
Use 3 teaspoons per mug of boiling water (more or less).
Blend all the ingredients in a medium bowl. Store in an airtight container. Makes 7 1/2 cups container. To make by the cup, put 1 tablespoon Mocha Coffee Mix in a mug and add 6 ounces boiling water; stir until mixture is dissolved.
Garnish with whipped cream and shaved chocolate.
he cake mix, vanilla pudding mix, and butterscotch pudding mix. Add the
Mix all ingredients together whisking until smooth. Transfer the mixture to a pretty jar, resealable container, or a zip lock bag. Store on the pantry shelf. This makes a good gift.
To serve, spoon 2-3 heaping tablespoons into a coffee mug, add fresh brewed coffee and stir to blend.
If you wish, you may add 1/3 cup instant coffee granules to the mixture and then just mix with very hot water.
heavy saucepan, stirring to mix. Bring to a boil, reduce
In measuring cup dissolve instant coffee in hot water.
In
Combine the first 4 ingredients together in medium mixing bowl.
Divide equally and pour into jars.
Divide and layer instant coffee on top of each.
Secure lid and attach instructions.
Instructions:
Place mixture in a bowl and toss lightly.
Spoon back into jar.
Combine 1/4 cup mix with 2/3 cups boiling water.
Stir until mixture dissolves.
Mix all the ingredients in the Traditional cocoa mix.
I give everything a whizz in the food processor to combine well.
Store in an airtight container.
Spiced cocoa mix: To one recipe of the traditional mix, add the spices and mix.
Enjoy a warming spiced cocoa!
Java Cocoa: To one recipe of traditional mix, mix in instant coffee powder.
To make hot cocoa, place 1/4 cup of mix in a mug.
Stir in 1 cup of boiling hot water.
Hot mint Cocoa: Steep one mint tea bag in a cup of hot traditional cocoa.
flour and baking powder and mix until just combined. Transfer to