Coffee and Coffee Mix Recipes

[Linda]

1/2 c. instant coffee granules
1/2 tsp. grated dried orange peel
1 c. non-dairy powdered coffee creamer
1/4 c. 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.

[Linda]

1 (2 oz.) jar instant coffee
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1 tsp. ground allspice
1 c. 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.

[Linda]

1 1/2 c. non-dairy creamer
1 c. sugar
1/2 c. instant coffee
1/2 c. 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.

[Linda]

1 c. instant coffee
2 c. non-dairy creamer
1 c. sugar or less
4 tbsp. cocoa

Mix well and store. Can be put in blender to mix. Use 2 teaspoons of mix for 1 cup hot water or more if you want it stronger.

[Linda]

1 lb. ground coffee
1 oz. vanilla extract
1 oz. almond extract

Blend all ingredients. Store airtight.

[Linda]

1 (8 qt.) dry milk
1 (16 oz.) box Nestle's Quik
2 c. Creamora or Coffee Mate
1 (2 oz.) jar instant coffee

Mix all ingredients together mixing well. Add 2 teaspoons to 1 cup hot water. This makes a nice gift. Put in decorative jar or can. Add bow.

[Linda]

2 c. non dairy coffee creamier
1 1/2 c. Nestle Quik cocoa
1 1/2 c. Sanka instant coffee (regular or decaffinated may be used)
1 1/2 c. sugar
1 tsp. cinnamon
1/2 tsp. nutmeg

Mix together all ingredients in blender. Blend well until fine. Store in decorator glass jar or jars. Use one heaping teaspoon to one cup of hot water. Makes approximately 3 (12 oz.) jars of instant coffee. Great for a homemade gift for anyone.

[Linda]

SWISS MOCHA:
1/4 c. Coffeemate
1/3 c. sugar
1/4 c. instant coffee
2 tbsp. cocoa

VIENNESE COFFEE:
1/4 c. Coffeemate
1/3 c. sugar
1/4 c. instant coffee
1/2 tsp. cinnamon

CAPPUCINO:
1/3 c. Coffeemate
1/3 c. sugar
1/4 c. instant coffee
1 orange flavor hard candy

BAVARIAN COFFEE:
1/4 c. Coffeemate
1/3 c. sugar
1/4 c. instant coffee
2 tbsp. cocoa
2 hard peppermints, broken into pieces

Blend all ingredients for each type of coffee in blender at high speed. Use 1 level tablespoon of mixture per 6 oz. of boiling water.

[Linda]

ARABIAN COFFEE:
Place 1 crushed cardamom seed in each serving cup. Fill cup with hot string coffee. Stir with cinnamon stick.

BRAZILIAN COFFEE: Place 2 tablespoons cocoa mix in each serving cup. Fill cup with hot strong coffee. Stir with cinnamon stick. Top with whipped cream or topping.

FRENCH COFFEE: To prepare cafe au lait, two pots are needed, one for hot strong coffee and one for an equal amount of hot milk or cream. Pour from both pots at the same time into each serving cup.

ITALIAN COFFEE: Fill each serving cup with hot strong coffee. Serve with a twist of lemon.

MEXICAN COFFEE: Place 2 teaspoon chocolate flavored syrup and 1/8 teaspoon cinnamon in each serving cup. Fill cup with hot strong coffee; stir well. Top with whipped cream or topping; sprinkle with cinnamon and nutmeg.

SWEDISH COFFEE: Combine 1/4 cup firmly packed brown sugar, 1/4 teaspoon cinnamon, 1/4 teaspoon ground cloves and 1/4 teaspoon nutmeg; mix well. Place 1 teaspoon spice mixture in each serving cup. Add strip of orange peel. Fill cup with hot strong coffee; stir. Top with whipped cream.

TURKISH COFFEE: Place 1 tablespoon honey or sugar and 1 crushed cardamom seed in each serving cup. Fill cup with hot strong coffee; stir. Top with whipped cream or topping.

VIENNESE COFFEE: Fill each serving cup with hot strong coffee. Stir in 1 teaspoon sugar. Top with whipped cream or topping; sprinkle with nutmeg.