Prep 15 mins
Cook 0 mins
This always reminds me of Christmas. From a Gooseberry Patch Cookbook. Feel free to use Splenda instead of sugar. Serving amounts are a total guess. Update - I have since cut in 1/2 the original amount of vanilla powder that was posted. I do have a hard time finding vanilla powder and so feel free to omit, and just add 1/2 t. of regular vanilla flavoring upon serving.
- 1 1⁄2 cups powdered coffee creamer
- 1 cup dry hot chocolate powder
- 1⁄2 teaspoon nutmeg
- 1 teaspoon cinnamon
- 1 1⁄2 cups sugar
- 1⁄2 cup instant coffee crystals
- 1 tablespoon vanilla powder
- Mix all ingredients together and place in cellaphane bags.
- When ready to use, put 2-4 T. in a mug of boiling water and enjoy.
Wow! Delicious! I decided to desolve everthing in boiling water like posted, but then I let it cool a bit, and then poured it over ice. Then I topped it off with a dab of whipped cream and dusted that with some cinnamon. Too hot outside for hot drinks! Made for Veg 'n Swap tag.
This was a nice coffee. I enjoyed this. I made this just for me, as an afternoon treat. Thanks for posting...Made for Comfort Cafe - Chalet 01/10 :)
I really enjoyed this coffee. Loved the chocolate, cinnamon and nutmeg mix. I did scale the recipe down to serve 6. Thanks so much for sharing.