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.
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.
Use 3 teaspoons per mug of Mocha Coffee.
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.
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.
asic coffee mix.
sugar, non dairy creamer, instant coffee granules.
For Mocha
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.
Measure all of the ingredients into a clean, dry bowl.
Use a fork to combine everything evenly.
Transfer this mixture into a resealable container.
To Prepare: Measure 3 or 4 tablespoons of mixture in resealable container into a coffee mug.
Fill coffee mug with hot water and stir to dissolve.
Prepare pudding according to package directions using the milk and coffee mix. Fold in 1/2 cup whipped topping to pudding, then spread mixture into pie crust. Sprinkle 1/4 cup chocolate chips and 1/4 cup hazelnuts over top of pie. Cover, and refrigerate for 2 hours.
Spread remaining 1 1/2 cups of whipped topping on pie, then sprinkle remaining chocolate chips and hazelnuts on top.
Pour milk into medium bowl.
Add pudding mixes and flavored coffee mix.
Beat with wire whisk for 1 minute or until well blended.
(Mixture will be thick.)
Gently stir in one-half of the Cool Whip.
Spoon into crust.
Spread remaining topping over top of pudding in crust.
Refrigerate 3 hours or until set.
Garnish as desired.
Serves 8.
*Can substitute 2 or 3 tsp. instant coffee granules.
Mix.
Spoon 1 1/2 to 2 tablespoons into coffee mug.
Pour boiling water into mug.
Top with whipped cream.
Store mixture in airtight container.
Place dry milk, sugar, coffee powder, cocoa powder and cinnamon in a blender container.
Cover and blend until very fine. Store in an airtight container in a cool place.
Mix thoroughly and store in airtight container.
Combine all ingredients in 1-quart airtight container. Makes about 3 1/2 cups mix or 10 to 12 servings.
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.
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.
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.
Add all ingredients to blender and mix well.
Top with Redi-whip and chocolate syrup if desired.
This makes 1 large or 2 small drinks.
You can easily double this recipe for more servings.
re close to 16 oz. coffee each, so make this in
Combine all ingredients in a large plastic ziploc bag; mix well.
Store in a an airtight container.
To make 1 cup, add 4 teas. mixture to 1 cup boiling water.