Homemade Coffee Mixes (19)

If you leave the instant coffee out of any of these mixes you can stir them, to taste, into brewed coffee or tea instead of hot water.

Happy Cooking!

Betsy
www.recipelink.com

NIGHTCAP COFFEE MIX
Source: Friendship Gifts of Good Taste

2/3 cup Non dairy coffee creamer
1/3 cup Instant coffee granules
1/3 cup Granulated sugar
1 tsp Ground cardamom
1/2 tsp Ground cinnamon

Combine all ingredients in a medium bowl; stir until well blended. Store in airtight container. Yields 1 1/3 cups coffee mix To serve: spoon 1 heaping tablespoon coffee mix into 8 ounces hot water. stir until well blended.

SPICED MOCHA COFFEE MIX

1/3 cup Instant coffee
1/2 cup Cocoa powder
1/2 cup Nonfat dry milk
1 tsp Ground cinnamon
2 tsp Dried orange peel

Combine all ingredients and store in an airtight container. To serve, combine 1 Tbsp with 6 oz boiling water . Dust with shaved chocolate or cinnamon

VIENNA COFFEE MIX

1 cup instant coffee
2 cup instant cocoa (Nestle's)
2 cup Creamora
1/2 cup sugar or 1 cup powdered sugar
1 tsp. cinnamon

Mix all ingredients. Store in tightly covered jar. Add 2 teaspoons to a cup of boiling water. Top with tablespoon whipped cream.

FIRESIDE COFFEE MIX

2 cup instant Cocoa mix (such as Swiss Miss) containing sugar, milk and cocoa
2 cup Cremora
1 1/2 cup sugar
1 cup instant coffee
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg

Mix all together. Keep in an air tight container. Use 3 to 4 heaping teaspoons per cup, fill with hot water.

CAPPUCCINO COFFEE MIX

1/2 cup instant coffee granules
1/2 tsp. grated dried orange peel
1 cup non-dairy powdered coffee creamer
1/4 cup granulated sugar
1/2 tsp. ground cinnamon

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. Yield: about 1 2/3 cups mix.

SPICED COFFEE MIX

1 (12 oz.) jar instant coffee
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1 tsp. ground allspice
1 cup granulated sugar

Combine coffee, sugar and spices in blender and blend 15 seconds or until fluffy blended. Store in airtight container. To serve, mix 1 to 2 teaspoons to 2/3 cup hot water. Makes about 50 cups.

MINTED COFFEE-COCOA MIX

1 1/2 cup non-dairy creamer
1 cup sugar
1/2 cup instant coffee
1/2 cup cocoa
Dash of salt
1/2 tsp. peppermint extract

Mix all ingredients except extract. Stir to remove lumps. Add extract and mix well. Seal in airtight container. Mix 2-3 heaping teaspoons per cup of water. Heat water and then add mix.

HELOISE'S ORANGE FLAVORED COFFEE MIX

1/2 cup instant coffee
3/4 cup sugar
1 cup powdered milk or powdered coffee creamer
1/2 tsp. dried orange peel

You can substitute the appropriate amount of artificial sweetener for sugar in any of these mixes. Mix well to combine mix. To make 1 cup of coffee: Place 2 rounded teaspoons homemade coffee mix into a cup; fill with hot water. Store in an air tight container.

HELOISE'S MOCHA FLAVORED COFFEE MIX

1/2 cup instant coffee
1/2 cup sugar
1 cup powdered milk or powdered coffee creamer
2 tbsp. unsweetened cocoa

You can substitute the appropriate amount of artificial sweetener for sugar in any of these mixes. Mix well to combine mix. To make 1 cup of coffee: Place 2 rounded teaspoons homemade coffee mix into a cup; fill with hot water. Store in an air tight container.

HELOISE'S CINNAMON FLAVORED COFFEE MIX

1/2 cup instant coffee
2/3 cup sugar
2/3 cup powdered milk or powdered coffee creamer
1/2 tsp. cinnamon

You can substitute the appropriate amount of artificial sweetener for sugar in any of these mixes. Mix well to combine mix. To make 1 cup of coffee: Place 2 rounded teaspoons homemade coffee mix into a cup; fill with hot water. Store in an air tight container.

TOFFEE COFFEE

2/3 cup instant coffee
1 cup non dairy creamer
1 cup brown sugar

Put all ingredients in blender. Blend until powder. 1 to 2 teaspoons with 1 cup hot water (2 teaspoons with multi mugs). For sugar Twin use 16 teaspoons for 1 cup sugar. You may also use decaffinated coffee.

COFFEE-ALMOND COFFEE MIX
Source: the Spirit of Christmas Cookbook

1 cup non-dairy powdered creamer
1 cup sugar
1/2 cup instant coffee granules
1/2 cup cocoa powder
1 teaspoon almond extract

Process creamer, sugar, coffee granules, cocoa and almond extract in a food processor until well blended. Store in an airtight container. To serve, pour 6 ounces hot water over 2 heaping teaspoons coffee mix. Stir until well blended.

SPICED COFFEE MIX
Source: The Spirit of Christmas Cookbook

1 cup instant coffee granules
2/3 cup firmly packed brown sugar
2 teaspoons ground cinnamon
Cinnamon sticks to garnish

Process coffee granules, grown sugar and cinnamon in a food processor until well blended. Store in an airtight container. To serve, stir 1 teaspoon coffee into 6 ounces hot water. Garnish with a cinnamon stick

INSTANT GOURMET COFFEE

1 cup instant coffee crystals
1 1/2 cups dry coffee creamer
1 cup dry hot chocolate mix
1 teaspoon cinnamon (rounded)
1 1/2 cups sugar
1 teaspoon vanilla powder

Place coffee crystals in a blender; grind to make them fine. Mix all ingredients together and place in plastic freezer bags. When ready to use, put 2-4 Tbsp. in a mug and fill with boiling water (3 Tbsp. for an 8 oz. mug).

To make vanilla coffee: Increase vanilla powder to 2 Tbsp.

CHOCOLATE ALMOND COFFEE

1/2 cup instant coffee
1 1/2 cups non-dairy coffee creamer
1/2 cup chocolate flavored powdered drink mix
1/4 cup sugar
1/4 tsp. nutmeg
1/2 tsp. chocolate extract
1/4 tsp. almond extract
1/4 cup toasted almonds, chopped

Combine all ingredients together. Store in airtight container. Use 2 to teaspoons per cup of boiling water.

VANILLA ALMOND COFFEE

1 1/2 cups non-dairy coffee creamer
1 1/2 cups sugar
1/2 cup instant coffee crystals
2 tbsp. vanilla powder
1/2 tsp. almond extract

Combine all ingredients together. Store in airtight container. Use 2-4 tablespoons per cup of boiling water.

CAFE ORANGE CAPPUCCINO

1 cup instant coffee
1-1/2 cups sugar
2 cups nonfat dry milk
1 tsp. dry orange peel

Combine all ingredients together. Store in airtight container. Use 2 to teaspoons per cup of boiling water

BLACK FOREST COFFEE

4 cups fresh brewed coffee
1/2 cup chocolate syrup
1/4 cup maraschino cherry juice
Sweetened whipped cream
Shaved chocolate
Maraschino cherries

Combine coffee, chocolate syrup, and cherry juice; mix well. Top
individual servings with whipped cream, chocolate shavings and a cherry.

ORANGE CAFE AU LAIT MIX

1/4 cup instant coffee
1/2 cup powdered nondairy creamer
1 teaspoon dried orange peel
1/2 cup sugar
1/4 teaspoon
ground cinnamon

Place all ingredients in blender or food processor. Cover and blend on high speed 30 seconds, stopping blender after 15 seconds to stir, or process 5 to 10 seconds, until well mixed. Store in tightly covered container at room temperature up to 6 months.

For each serving, place 2 teaspoons mix in cup. Fill with 2/3 cup boiling water. About 1 cup mix (24 servings).