he refrigerator.
MAKE THE LATTE:
Brew your coffee as
tbs. of instant chai latte mix (any flavor).
NOTE
Prepare the Vanilla Latte according to instructions on the packaging.
Add a generous scoop of vanilla ice cream.
The new Van Houtte Specialty Collection offers four beverages designed for Keurig K-Cup systems, including the Vanilla Latte mentioned in the recipes. You can find all of them on Keurig.ca, in grocery stores and certain retailers.
Prepare the Vanilla Latte according to instructions on the packaging.
Add the chocolate hazelnut spread to the cup and stir well.
Add the marshmallows.
Crumble the graham cracker over the marshmallows.
The new Van Houtte Specialty Collection offers four beverages designed for Keurig K-Cup systems, including the Vanilla Latte mentioned in the recipes. You can find all of them on Keurig.ca, in grocery stores and certain retailers.
ry ingredients, alternating with chai latte; beat minimally.
Spoon into
ntil blended and smooth. Pour latte layer over the graham cracker
Combine the Coconutmilk Creamer, coconut oil, turmeric, and black pepper in a saucepan and gently heat through.
Sweeten to taste with agave or maple syrup.
To make the latte, add the Golden Coconutmilk Creamer to hot coffee, or espresso Americano to taste.
Foam the coffee mixture with a steam or hand wand.
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
ENERAL FOODS INTERNATIONAL VANILLA CARAMEL LATTE from the makers of Maxwell
lend for the chai tea latte mix. Combine 2 teaspoons ground
tir hot water into Chai Latte until blended. Measure 1/2
For the pumpkin latte mix, combine pumpkin puree with sugar. Season with cinnamon, cloves, nutmeg and ginger. Set aside. Combine 1 2/3 cups milk and vanilla sugar. Warm briefly. Add coffee and spiced pumpkin puree. Keep warm.
Heat remaining milk. Froth with a mini frother or whisk until foamy. Pour hot pumpkin latte mix into a glass. Top with milk foam and sprinkle with sugar cinnamon. Serve hot.
Mix all ingredients in a saucepan and whisk in 1/2 cup water and bring to a boil over medium heat. Boil 1 minute, stirring often.
Remove from heat and stir in 2 tablespoons vanilla extract. Refrigerate up to 2 weeks.
Mocha Latte Beverage: Spoon 1 tablespoon Mocha Latte Syrup into a coffee cup; stir in 3/4 cup hot milk. Makes 1 serving.
Pre-heat oven to 350F for shiny metal pans (or 325F for dark or nonstick pans).
Line muffin cups with paper baking cups.
In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally.
Divide batter evenly among muffin cups.
Bake 18-23 minutes or until toothpick inserted in center comes out clean.
Cool 10 minutes then remove from pan to wire rack to cool completely (about 1 hour).
In medium microwavable bowl, microwave baking chips on High 30 ...
his excellent baking pan release recipe #78579).
Blend instant coffee
he foamy top to your latte, just like they do in