Prep 5 mins
Cook 0 mins
This recipe I came across in a Christmas Cookbook.
- 236.59 ml non-dairy powdered coffee creamer
- 236.59 ml granulated sugar
- 118.29 ml instant coffee granules
- 118.29 ml cocoa
- 4.92 ml almond extract
- In a food processor, finely grind all ingredients until well blended.
- Store in airtight container.
- To serve - stir about 2 heaping teaspoons coffee mix into 6 ounces hot water.
Mmmmmmm, this is really good. It's not overly sweet like so many mixes and the almond is subtle but present. I used Splenda with good results and made a 1/2 recipe as I'm the only one in the house who really enjoys flavored coffees. 3 Heaping teaspoons worked for me but my mugs are bigger than a standard coffee cup. Made for Photo Tag.
pretty good! a great way to use up the instant coffe granules and large container of creamer that i dont use much anymore! am thinking i wanna try instant espresso granules next time! used ghirardelli premium baking cocoa (sweet ground chocolate and cocoa). i halved the recipe.... all but the almond extract. bogged down my Magic Bullet... gonna use the large blender next time or mix up in smaller batches. cant also wait to experiment with all of the other extracts i have in my cupboard! thanks 4-H Mom!
Oh gosh, love flavored coffee mixes and this one was great! I did add a little more almond extract for a richer flavor. Used 3 1/2 teaspoons in my large coffee cup and made me feel a lot better on a not feeling so well morning. Another keeper sweetie!! Made and reveiwed for PAC 2009 - Fall.