Recipe: Coffee Mixes Anyone

I found these recipes while checking info on flours yesterday, so keyed them in for posting. If anybody tries these out, please let me know how they work. Maybe I should have posted on the Holiday Board (and will), but reckon they should be posted here as well.

Coffee Mixes and Brewed Coffees from "Coffee Break Time":

The following 4 recipes yield a mix for eight 6-oz. servings. To Serve: Place the entire amount of mix into filter of an automatic drip coffee maker; add 6 cups water and brew.

Buttered Rum Coffee
Yield: mix for eight 6-oz. servings

1/3 cup ground coffee
1/4 tsp. freshly ground nutmeg
1-1/4 tsps. rum extract
1/8 tsp. liquid butter flavoring

Place coffee and nutmeg in a blender or food processor. With processor running, add rum extract and butter flavoring. Stop processor and scrape sides of container with a spatula. Process 10 seconds longer. Store in refrigerator in an airtight container.

Chocolate-Almond Coffee
Yield: mix for eight 6-oz. servings

1/3 cup ground coffee
1/4 tsp. freshly ground nutmeg
1/2 tsp. chocolate extract
1/2 tsp. almond extract
1/4 cup almonds, toasted and chopped

Place coffee and nutmeg in a blender or food processor. With processor running, add extracts. Stop processor and scrape sides of container with a spatula. Process 10 seconds longer. Place mix in a bowl and stir in almonds. Store in refrigerator in an airtight container.

Chocolate-Mint Coffee
Yield: mix for eight 6-oz. servings

1/3 cup ground coffee
1 tsp. chocolate extract
1/2 tsp. mint extract
1/4 tsp. vanilla extract

Place coffee in a blender or food processor. With processor running, add extracts. Stop processor and scrape sides of container with a spatula. Process 10 seconds longer. Store in refrigerator in an airtight container.

Orange-Cinnamon Coffee
Yield: mix for eight 6-oz. servings

1/3 cup ground coffee
1 Tbsp grated orange peel
1/2 tsp. vanilla extract
1-1/2 (3- or 4-inch-long) cinnamon sticks

Place coffee and orange peel in a blender or food processor. With processor running, add vanilla. Stop processor and scrape sides of container with a spatula. Process 10 seconds longer. Place mix in a bowl and stir in cinnamon sticks. Store in refrigerator in an airtight container.

A spicy mix for hot beverages:

Spiced Coffee Mix
Yield: 4 cups of mix

4 cups firmly packed brown sugar
2 cups coffee-flavored liqueur
1-1/2 cups nondairy powdered creamer
1-1/2 tsps. ground cinnamon
1 tsp. ground allspice

In a large bowl, mix together all ingredients using lowest speed of an electric mixer. Cover and chill overnight. Store in refrigerator in an airtight container. To Serve: Spoon 1 Tbsp of mix into a mug. Stir in 6 ounces of desired hot beverage such as coffee, wine, cocoa or milk.

Brewed coffee drinks:

Praline Coffee
Yield: 20 6-oz. servings

2 qts. brewed coffee
3 cans (12 oz) evaporated skimmed milk
1/2 cup firmly packed brown sugar
3 cups fat-free vanilla ice cream, softened
1 cup vodka
1 Tbsp vanilla extract
2 tsps. maple flavoring

In a Dutch oven, combine coffee, milk and sugar. Stirring occasionally, cook over medium-high heat until mixture begins to boil; remove from heat. Stir in ice cream, vodka, vanilla and maple flavoring. Serve hot.

Almond Cappuccino
Yield: 16 6-oz. servings

2 qts. brewed coffee
4 cups evaporated skimmed milk
1/2 cup firmly packed brown sugar
1 Tbsp vanilla extract
1 tsp. almond extract

In a large saucepan or Dutch oven, combine coffee, milk and sugar. Stirring occasionally, cook over medium-high heat until mixture begins to boil; remove from heat. Stir in extracts. Serve hot.

Two coffee cream dry mix recipes:

Amaretto Coffee Creamer
Yield: 12 servings

3/4 cup nondairy powdered creamer
3/4 cup sifted confectioners' sugar
1 tsp. almond extract
1 tsp. ground cinnamon

Combine all ingredients in a container with a tight-fitting lid. Shake well to blend. Store in an airtight container. To Serve: Stir 2 Tbsps creamer into 6 ounces of hot coffee.

Bavarian Mint Coffee Creamer
Yield: 15 servings

3/4 cup nondairy powdered creamer
3/4 cup sifted confectioners' sugar
1/2 cup Dutch process cocoa
1/2 tsp. peppermint extract

Combine all ingredients in a container with a tight-fitting lid. Shake well to blend. Store in an airtight container. To Serve: Stir 2 Tbsps creamer into 6 ounces of hot coffee.

Cheers!