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westbrook

Flavored Coffee Creamers

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Amaretto Coffee Creamer

 

1 cup non-dairy creamer

1-1/2 teaspoons almond extract

1 teaspoon cinnamon

1 cup confectioners sugar

 

Mix all ingredients in blender on high. Store in an air-tight container. Use 2 tablespoons per cup of coffee using more or less to suit your taste.

 

 

 

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Cafe Swiss Mocha

 

3/4 cup powdered creamer

1 cup sugar

3/4cup instant coffee (regular or decaf)

1/4 cup powdered baking cocoa

 

Mix together all ingredients and store in an air-tight container. Use 1-2 tablespoons per cup of coffee, using more or less to suit your personal taste.

 

 

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Thanks for the recipes. Got one for the Coffeemate French Vanilla by any chance?

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Cinnamon-Vanilla Coffee Creamer

 

1 cup nondairy creamer, fat-free

1/2 cup granulated sugar

1/2 cup powdered sugar

1 teaspoon cinnamon

1 1/2 teaspoons vanilla extract

 

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: Next time I'm going to try putting a vanilla bean in sugar to infuse the flavor instead of trying to incorporate a liquid which I've never been quite successful with.

 

---------------------

Cinnamon Coffee Creamer

 

2 cups sugar

2 cups nonfat dry milk

1 1/2 teaspoons ground cinnamon

 

Combine all ingredients in zip-lock or vacuum seal bag (or jar!), whatever container you prefer.

 

To Use: add 1- 2 Heaping Teaspoons per mug of coffee.

 

 

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Copycat French Vanilla Liquid Coffee Creamer

 

Ingredients

 

1 can low fat sweetened condensed milk or regular

1 1/2 cups nonfat milk

1 tablespoon vanilla

 

Directions

 

Combine all ingredients in a blender and blend well (or in a mason jar and stir up sweetened condensed milk as it will settle at the bottom, and then put lid on it and shake like crazy!). Store in the fridge. Will keep for approximately two weeks.

 

Variations:

 

a) Add 1 Tbsp cocoa and 1 tsp almond extract for a chocolate almond flavor.

B) Add 1 tsp almond extract and 1/2 tsp orange extract for cappuccino.

c) Add 1/2 tsp cinnamon and 1 tsp almond extract for amaretto.

d) Add specialty flavor syrups (from specialty coffee shops and the like) as needed for additional flavors.

 

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Pumpkin Pie Coffee Creamer

 

 

Ingredients

 

* 4 teaspoons ground cinnamon

* 2 teaspoons ground ginger

* 2 teaspoons ground nutmeg

* 1 teaspoon ground cloves

* 1 teaspoon allspice (optional)

* 1 cup non-dairy coffee creamer

 

Directions

 

Combine all ingredients in a jar with a tight-fitting lid.

Shake to blend thoroughly.

 

 

 

 

 

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Snickerdoodle Coffee Creamer

 

 

Ingredients

 

3/4 cup coffee creamer or dry milk

3/4 cup sugar substitute

2 teaspoons cinnamon

1 teaspoon cream of tartar

 

Directions

 

Place ingredients in a small bowl.

Using a whisk, blend until evenly colored.

Store in an airtight container.

To use, put 1-2 tsp creamer in hot beverage of choice. I actually prefer more in my coffees.

 

 

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Vanilla Coffee Creamer

 

Ingredients

 

3/4 cup non-dairy coffee creamer

3/4 cup powdered sugar

1/2 teaspoon real vanilla extract

 

Directions

 

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.

 

 

 

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Irish Creamer

 

 

SERVES 12

Ingredients

 

3/4 cup non-dairy coffee creamer

1/2 teaspoon almond extract

1 teaspoon pure vanilla extract

1 teaspoon cocoa

3/4 cup confectioners' sugar

 

Directions

Mix well and store in airtight container.

 

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Sugar-Free Vanilla Coffee Creamer Recipe

 

Ingredients:

3/4 cup non-dairy coffee creamer

3/4 cup sugar substitute like Sugar Twin, Splenda, etc.

1/2 teaspoon pure vanilla extract

 

 

Directions:

 

Combine all ingredients in blender and process until well combined. Place in jar, seal and label.

 

To use: Add 1-2 Tbsp. to fresh cup of coffee, stir well.

 

This recipe from CDKitchen for Sugar-Free Vanilla Coffee Creamer serves/makes 1.5 cups

 

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Hazelnut Cream Coffee Topping Recipe

 

ngredients:

1 cup heavy Whipping Cream

3 tablespoons Frangelico Hazelnut liqueur

3 tablespoons Kahluha Coffee liqueur

3 tablespoons powdered sugar

 

 

Directions:

 

Thoroughly mix together ingredients in dispenser. Replace cap, charge with one cylinder and shake. Dispense on top of coffee.

 

This recipe from CDKitchen for Hazelnut Cream Coffee Topping serves/makes 1.5 cups

 

 

 

 

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Cinnamon And Spice Flavored Creamer Recipe

 

Ingredients:

3/4 cup dry milk or nondairy creamer

3/4 cup sugar

1/4 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon allspice

 

 

Directions:

 

Place in a blender or food processor and whirl until combined, or place in a jar and shake well. Store in an airtight container.

 

To serve: add 1 to 2 tsp. mix to coffee and stir.

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Bavarian Mint Coffee Creamer Recipe

 

Serves/Makes: 2 cups

 

Ingredients:

3/4 cup non-dairy coffee creamer

1/2 cup Dutch process cocoa

3/4 cup confectioners' sugar

1/2 teaspoon peppermint extract

 

Combine all ingredients in an attractive container with a tight fitting lid. Shake well to blend. Give creamer with the recipe for Bavarian Mint Coffee.

 

Yields 15 servings.

 

To make Bavarian Mint Coffee: In a mug, combine 2 tablespoons of creamer with 6 ounces of coffee.

 

 

 

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oh goodness wouldn't it be fun to get 100 of these, put them into book form and give them as gifts with a coffee mug?

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Cafe Vienna Flavored Creamer

 

3/4 cup granulated sugar

3/4 cup dry milk or nondairy creamer

1/2 tsp. ground cinnamon

 

Place all in a blender or food processor and whirl until combined. You can also place in a jar and shake well. Store in an airtight container. To serve: add 1-2 tsp. min into hot coffee and stir.

 

Toffee Coffee Flavored Creamer

 

1/2 cup nondairy creamer

1/2 cup packed brown sugar

 

Place in a blender or food processor and whirl until combined, or place in a jar and shake well. Store in an airtight container. To serve: add 1-2 tsp. mix to coffee and stir.

 

Mocha Espresso Flavored Creamer

 

3/4 cup granulated sugar

1 1/8 cups dry milk or nondairy creamer

2 TBS. cocoa powder

 

Place all ingredients in a food processor or blender and whirl until mixed, or place in a jar and shake well. Store in an airtight container. To serve: add 1-2 tsp. mix to coffee and stir.

 

 

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).

 

 

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INTERNATIONAL BREWS

 

SWEDISH COFFEE:

1/4 cup firmly packed brown sugar

1/4 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

Orange peel strips

Hot strong coffee

Whipped cream or topping (for serving)

 

Combine brown sugar, cinnamon, cloves and nutmeg; mix well. Place 1 teaspoon spice mixture in each serving cup. Add strip of orange peel. Fill cup with coffee; stir. Top with whipped cream.

 

ARABIAN COFFEE:

Place 1 crushed cardamom seed in each serving cup. Fill cup with hot strong coffee. Stir with cinnamon stick.

 

BRAZILIAN COFFEE:

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

 

FRENCH COFFEE (CAFE AU LAIT):

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 teaspoons chocolate syrup and 1/8 teaspoon ground cinnamon in each serving cup. Fill cup with hot strong coffee; stir well. Top with whipped cream or topping; sprinkle with cinnamon and nutmeg.

 

TURKISH COFFEE:

Place 1 tablespoon honey or sugar and 1 crushed cardamom seed in each serving ci. 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.

 

Makes 12 servings

 

 

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ok, so I am mixing up my coffee with the creamers!

 

oops

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Originally Posted By: westbrook
oh goodness wouldn't it be fun to get 100 of these, put them into book form and give them as gifts with a coffee mug?



What a GREAT IDEA!!!!! With limited funds this year you could mix up a couple of them and put them in canning jars, with the recipes and mugs it would make a really nice gift.

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perhaps everyone could find more recipes? flavored coffee recipes, creamer recipes? hot cocoa recipes... like mint cocoa? or ???

 

we could delete any duplicate recipes, and get them ready to be printed out for gifts?

 

 

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If you use cardstock, a pencil and draw your picture...use water color to paint in, some holes and ribbon! a book!

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Coffee Creamer Recipes

 

 

French Vanilla

 

* 1 can sweetened condensed milk

* 1 1/2 cups nonfat milk

* 1 Tbsp. vanilla

 

Almond Orange Cappuccino

 

* 1 can sweetened condensed milk

* 1 1/2 cups nonfat milk

* 1 tsp. almond extract

* 1/2 tsp. orange extract

 

Amaretto

 

* 1 can sweetened condensed milk

* 1 1/2 cups nonfat milk

* 1/2 tsp. cinnamon

* 1 tsp. almond extract

 

Almond Cappuccino

 

* 1 can sweetened condensed milk

* 1 1/2 cups nonfat milk

* 1 tsp. almond extract

* 1/2 tsp. orange extract

 

Chocolate Almond

 

* 1 can sweetened condensed milk

* 1 1/2 cups nonfat milk

* 1 to 2 Tbsp. unsweetened cocoa powder

* 1 tsp. almond extract

 

Chocolate Truffle Mint

 

* 1 can sweetened condensed milk

* 1 1/2 cups nonfat milk

* 3 Tbsp. unsweetened cocoa powder

* 1 tsp. peppermint extract

 

Directions

Mix all ingredients in a glass container. It is best stored in glass mason jar. Remember to shake before pouring, as the condensed milk will settle to the bottom. This will keep for 2 weeks in the refrigerator.

 

Tip: substitute low fat sweetened condensed milk for regular for a healthier alternative.

 

Liquid coffee creamer base can also be made by mixing 1 cup of dry coffee creamer with 1 cup of hot water. Mix until dissolved. Add 1 cup of cold water. Store in a mason jar in the refrigerator.

 

Try creating a powder from your favorite candy. Candy canes now come in many flavors. By adding bits of candy to your food processor and processing until the candy bits are a powder, you can add new flavors to your coffee creamer with a fraction of the cost of commercial flavored creamers. Simply add the powdered candy bits to your liquid coffee creamer and shake well to dissolve.

 

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DELICIOUS HOMEMADE COFFEE CREAMER

 

1 cup Better Than Milk soymilk powder (Original or

Vanilla)*

1 2-oz packet Chao Thai coconut cream powder

(or another brand, but this is one of the best)

1/4 - 1/2 cup sugar (or equivalent dry sweetener)**

 

Mix all ingredients well.

Store in a jar with a good-fitting lid.

Shake well before each use.

Add to HOT coffee, tea, cocoa, etc, to taste.

To use in cold drinks, dissolve in hot water,

then add to drinks.

----

*Soy-Free Coffee Creamer

 

Use Better Than Milk rice milk powder

in place of soymilk powder.

 

 

 

Homemade Powdered Coffee Creamer

 

Just throw some uncooked white rice in a blender and leave it going on the

highest setting for about 5 minutes. The resulting powder works great for creamer.

 

 

 

Substitution For Non-Dairy Creamer

 

Put powdered milk with a vanilla bean in a glass jar. Stir occasionally.

 

 

Substitution For Non-Dairy Creamer

 

save plastic jars of coffee creamer. Open a new coffee creamer and on a newspaper on the table,

mix the same amount of powdered milk and coffee creamer and put it in the 2 creamer jars.

 

 

 

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Hot cocoa mix:

 

3 cups instant milk

1 cup cocoa powder

1 cup plus a little splenda

1cup creamer

Pinch of salt

2 tbs corn starch

1 small package instant sugar free chocolate pudding

 

I put about 1/3 cup in a mug and fill with water. The chocolate pudding really makes it rich. You can also use sugar instead of splenda. This also make a wonderful coffee creamer!!

 

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