ENERAL FOODS INTERNATIONAL VANILLA CARAMEL LATTE from the makers of Maxwell
Place coffee grounds in a large glass
ecipe #78579).
Blend instant coffee with yogurt then add water
n 1 cup hot brewed coffee.
Pour batter into prepared
In a blender, combine cold coffee, ice cream and chocolate syrup. Blend until smooth. Pour into glasses and serve.
Combine evaporated milk, instant coffee and sugar in 2-cup glass measure.
Microwave on HIGH (100%) power for 1 minute; stir well.
Pour over ice cubes.
mall bowl, whisk together flour, coffee powder, cinnamon, salt, baking soda
In a large freezer-safe mixing bowl combine the sugar and hot coffee; stir until the sugar is completely dissolved.
Add in 1 cup half and half cream; cover and chill for 9 hours.
Let thaw slightly in the refrigerator; add in the remaining 1 cup half and half cream; beat with and electric mixer until smooth.
Place in individual glass serving bowls or cups.
Drizzle with chocolate syrup.
Serve immediately.
Delicious!
In a bowl, whip together the yogurt, dried milk and herbs. Place Mr. Coffee filter into a sieve or colander.
Spoon the yogurt mixture into the filter.
Suspend the filter above a bowl (cover the exposed surface with waxed paper).
Place into the refrigerator for 24 hours.
The whey will separate from the cheese and drop into the bowl.
The longer the cheese is left in the refrigerator, the firmer the cheese.
Remove the cheese and serve with crackers. Store in closed container.
Brew coffee according to your coffee machines directions.
Blend ingredients in blender, longer as necessary for larger pieces of ice.
Blend in coffee once brewed.
Pour into glasses.
Top with whipped cream and caramel drizzle.
Serve.
5 minutes.
Add the coffee, stir, and let steep, off
Place Kahlua, brandy, chocolate syrup and cinnamon in a coffee cup or mug. Fill with hot coffee. Stir to blend. Top with sweetened whipped cream.
rew basket along with ground coffee / espresso. Add cold water to
llow the recipes for two batches of Cold Brew Coffee Buttercream
Pour the hot chocolate, hot black coffee and Butterscotch Schnapps into a latte style coffee glass.
Add the Amarula Cream to the top and stir gently.
Combine all ingredients in a small saucepan.
Bring to a boil.
Enjoy!
inutes.
Stir in the coffee, ketchup, cream, soy sauce, bourbon
1 cup of strong coffee.
2/3 cup evaporated
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.
Measure all of the ingredients (even the vanilla) into a blender container.
Put the lid on.
Process the mixture for about a minute, or until it is all powdery smooth, and the texture is even.
Store in a container with a good lid.
Makes 1- 2/3 cups of mix.
To Prepare:.
Combine 3/4 cup of boiling water and 2 to 3 tablespoons of the mix.
Stir to dissolve and serve.