efrigerator if stored properly.
Vanilla Creamer:
Combine cream, sugar
Vanilla Infused Raw Sugar:
Pour
Step 1:
Mix the sugar with both the almond and vanilla extracts (Ingredients Part 1). Stir with a fork until there is no more moisture.
Step 2:
Stir in the rest of the ingredients (Ingredients Part 2). Sift everything together to blend thoroughly.
Step 3: Store in an airtight container and use 2 to 3 teaspoons per 1 cup of boiling water.
Boil some filtered water and add to an 8 oz. mug. Add 1 teaspoons of the Cafix instant beverage crystals and 1/4 teaspoons vanilla extract.
Mix in some creamer and agave nectar to taste and enjoy.
Bon Appetit!
Place all ingredients except vanilla in food processor.
Blend for about 30 seconds while slowly dripping in vanilla extract.
May add/subtract flavoring to suit your tastes, I've added almond extract to this as well and it is wonderful.
*Note* if mixing in bowl, SLOWLY add the extract as it clumps the mixture easily.
In a pitcher, combine coffee, milk, vanilla, and sugar substitute; stir well.
Fill 4 (10-ounce) glasses with ice.
Pour coffee mixture over ice.
Spoon 2 tablespoons of the whipped topping into each glass.
Stir gently so that some topping mixes with coffee and some remains at the top of the glass.
Garnish each with a pinch of ground cinnamon and a cinnamon stick, if using.
In a medium heavy saucepan combine white chocolate and 1/3 cup of the milk.
Cook and stir over low heat until chocolate is melted. Add the remaining 1 2/3 cups milk.
Cook and stir over medium heat until heated through.
Stir in coffee and vanilla.
Serve in latte mugs or drinking bowls. If desired, top with ice cream and sprinkle with given choices.
Brandied White Hot Chocolate:
Prepare as directed, except add 2 to 3 tablespoons brandy to white chocolate mixture when adding the coffee and vanilla.
Pour Bailey's Irish Cream, Frangelico and Kahlua into an Irish coffee cup and add coffee.
Top with whipped cream and, optionally, allspice (cinnamon and nutmeg).
Add coffee, vodka and kahlua to irish coffee cup and sweeten to taste.
Gently float cream on top, add amaretto, and garnish with a cherry.
Prepare your coffeemaker with water as usual.
Put the coffee into the filter as usual.
Drip the vanilla extract over the grounds.
Run coffeemaker as usual.
Note -- this will not taste like vanilla coffee. It will only mellow the harshness of the wrong-brand coffee. My DH, who loathes flavored coffees, couldn't taste it at all. ;).
Put milk into the cup. Heat gently in the microwave about 30 seconds -- just to take the chill off so the coffee won't get cold too fast.
Stir cinnamon and vanilla into the milk (cinnamon goes into the milk easier than into the coffee).
Add coffee and sugar/Splenda. Stir well and enjoy.
Note: You can use a chunk of cinnamon stick in the cup instead of the ground cinnamon if you prefer.
Measure all of the ingredients into a dry bowl.
Use a fork to combine everything evenly.
You can powder everything in a blender.
Transfer the mixture to a resealable container, or a pretty jar.
To Prepare:
Place 3-4 Tbsp of dry Vanilla Cafe mix into a coffee cup.
Add hot water to fill up the cup (about 3/4 cup hot water).
Stir and serve.
In a medium saucepan, combine 1 cup cream and coffee. Bring to a boil over medium-high heat; remove from heat.
In a medium bowl, combine chocolates. Through a fine-mesh strainer, strain cream mixture over chocolates; stir until chocolates are melted.
In a medium bowl, beat remaining 2 cups cream and vanilla at high speed with an electric mixer until soft peaks form. Gradually add sugar, beating until stiff peaks form. Fold whipped cream mixture into chocolate mixture. Cover and chill. Chilling can take up to 4 hours.
Place chilled coffee in blender, along with candy bar. Cover and blend on high until chocolate is in small pieces. Add vanilla ice cream; cover and blend on high using on/off action until smooth. Pour into glasses; top with a dollop of whipped topping.
Melt butter with sugars in a small pot.
Remove from flame. Add vanilla, coffee and milk.
Over low heat, cook and stir until smooth and thickened (about 1 1/2 minutes).
Pour over ice cream. Makes one large serving.
Add vanilla, creamer and sugar to 1 (8 ounce) cup of hot coffee.
Pour hot coffee into a large mug.
Add Bailey's irish cream and vanilla. Stir.
Add sugar or Splenda.
Top with whipped cream.
Combine all ingredients in a pint sized jar.
Shake well to blend.
Store in a cool dry place, and use as normal coffee creamer.
*Nutra-SweetSpoonfuls or Sugar Twin may be substituted for the powdered sugar, to accommodate diabetic diets.
Brew coffee.
In blender add ice, sugar, coffee syrup and milk. Top with coffee.
Blend until smooth.
Top with whipped cream and serve.
Grandma's Bread Pudding Recipe Directions.
Combine sugar, salt,