CAPPUCCINO WAFFLE MIX AND COFFEE SYRUP
Makes about 4 cups waffle mix and 1 3/4 cup syrup

CAPPUCCINO WAFFLE MIX:
1/2 cup butter or margarine, softened
1 cup sugar
1 teaspoon vanilla extract
1 1/3 cups all-purpose flour
1/3 cup nonfat dry milk
1/4 cup non-dairy powdered creamer
2 tablespoons instant coffee granules
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
COFFEE SYRUP:
1 cup strong brewed coffee
2 cups sugar

TO PREPARE THE CAPPUCCINO WAFFLE MIX:
Cream butter, sugar, and vanilla in a medium bowl until fluffy. In a small bowl, combine remaining ingredients. On low speed of an electric mixer, beat ingredients into a creamed mixture (mixture will be crumbly). Transfer to a resealable plastic bag; store in refrigerator. Give with serving instructions.

TO PREPARE THE COFFEE SYRUP:
Combine coffee and sugar in a heavy medium saucepan. Stirring constantly over medium-high heat, cook mixture until sugar dissolves. Without stirring, bring mixture to a boil; boil 2 minutes. Remove from heat; cool to room temperature. Store in an airtight container in refrigerator.

TO SERVE:
Preheat waffle iron. Transfer bag of waffle mix into a medium bowl. Add 3/4 cup water and 2 eggs; stir just until blended. For each waffle, pour about 2/3 cup batter into waffle iron. Bake 3 to 5 minutes or according to manufacturer's instructions. Serve hot waffles with coffee syrup. Makes about five 8-inch waffles

Source: Gifts of Good Taste Volume 4 (1999), Leisure Arts