t the perfect Starbucks iced mocha latte.
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.
ENERAL FOODS INTERNATIONAL VANILLA CARAMEL LATTE from the makers of Maxwell
tbs. of instant chai latte mix (any flavor).
NOTE: You
PLACE flavored drink mix, cinnamon stick and whipped topping in mug.
ADD milk gradually, stirring with cinnamon stick until well blended.
SERVE immediately.
Stir together the vanilla creamer, pumpkin spice creamer, instant coffee granules, and sugar. Store the latte mix in an airtight container.
For 1 serving, place 2 tablespoons latte mix in a coffee cup. Add 1 cup boiling water, and stir to dissolve.
Pour tea base and fat free half and half into cocktail shaker or thermos.
Spoon 3 tsp of Chai latte mix into pyrex measuring cup. Add 1/2 cup warm water and mix until mix is dissolved.
Pour chai tea into cocktail shaker and add sugar syrup.
Shake for about 10 seconds or until frothy.
Spoon tapioca pearl into tall glass and pour shaken mixture over it.
Serve with bubble tea straw and enjoy! ^_^.
Boil water in kettle, and pour out into mug so that it is halfway filled.
Add 3 tsp of the Chai mix, dissolve. Add Splenda if desired.
Fill your drinking class to the brim with ice, and pour the chai tea into the glass.
Fill the rest of the glass up with milk and stir. Enjoy!
uart saucepan, make the mocha mousse. Mix 1/4 cup of the
Mix the dry ingredients well.
Add 1-2 heaping tablespoons to hot coffee.
Mix.
Add a splash of milk or cream if desired.
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.
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.
Mix 1 cup nonfat dry milk with brown sugar, cinnamon, nutmeg, cardamom, ginger, allspice, cloves and white pepper, if desired; mix in the blender or food processor to get the lumps out of the brown sugar.
Combine with remaining 1 cup nonfat dry milk, nondairy creamer, confectioners' sugar, instant tea and vanilla pudding; mix well.
Start with 2 rounded tablespoons of mix to an 8-ounce cup of hot water; stir.
Store mix in a covered container.
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.
Preheat oven to 375.
Generously grease muffin tins or line with paper liners.
Pour milk into a bowl and add coffee granules and chocolate syrup; stir until both have dissolved into milk.
Combine cake mix, baking powder, flour, milk mixture, oil and eggs; blend until well combined.
Stir in chocolate chips.
Spoon into prepared muffin cups until roughly 2/3 full.
Bake 15-18 minutes or until a toothpick inserted in the center comes out clean.
Remove from oven and cool on wire rack or serve warm.
Sift all ingredients together; Store in a nice 60 oz container.
To use: add 4 tbsp of mix to 8 oz of boiling/hot water.
Note: to the noob who left the one star review -- I know who you are so please stop stalking me with a new ID and grow up, huh?
Mix 3 teaspoons per cup of hot water.
Mix thoroughly and store in airtight container.
ombine the flour, Cajun Spice Mix Recipe, paprika, cayenne, and salt in
Beat together sugar, milk, melted butter and egg.
Stir into Mix just until moisted.
Fold in fruit and/or nuts.
Fill greased muffin cups and bake at 425 for 20 minutes.