Hot Chocolate To Die For 2 to 3 ounces milk chocolate 1 tsp. butter 1/4 tsp. vanilla 1 cup half-and-half or cream These amounts are for 1 cup. Combine in double boiler the milk chocolate, butter, and vanilla. stir till melted and smooth. Add the half-and-half. Add this very slowly and do not boil. serve over a handful of mini marshmallows and garnish with a bit of nutmeg. Variations: substitute dark semisweet chocolate or white chocolate. Try adding some liqueurs--Kahlua to go with the milk chocolate; Cointreau (goes with the dark chocolate); or peppermint Schnapps with the white chocolate.
Coffee & Tea recipes
Coffee drinks
Coffee Shake preptime: 5 minutes
2 c cold fat free milk
1 c fat free no sugar added vanilla, coffee or chocolate ice cream, softened
1/2 c GENERAL FOODS INTERNATIONAL COFFEES® Fat Free Sugar Free, French Vanilla Cafe' Flavor
Place ingredients in blender; cover. Blend on high speed until smooth.
Hot Cappuccino Float 1 serving
1/4 c fat free no sugar added vanilla ice cream
1 envelope GENERAL FOODS INTERNATIONAL COFFEES® Sugar free Cappuccino, any flavor
1 c Hot fat free milk
Place ice cream in large cup/mug. Prepare cappuccino as directed on package, substituting hot milk for the water. Pour over ice cream. Serve immediately.
Nutrients per Serving
Calories
190
% calories from fat
19%
Total Fat
4 g
Sat. Fat
1 g
Protein
11 g
Carbohydrates
28 g
Cholesterol
5 mg
Sodium
230 mg
Dietary Fiber
0 g
Dietary exchanges
1 Starch
1 Milk
International House Of Coffee Flavored Coffees
To Make Coffee:
Use rounded teaspoons of the following mixes to taste.
Cafe Bavarian Mint:
1/4 C. Powdered Creamer
1/3 C. Sugar
1/4 C. Instant Coffee
2 T. Powdered Baking Cocoa
2 hard candy Peppermints
Process in a blender on liquify until well blended. Store in an air tight container.
Cafe Cappuccino:
1/4 C. Powdered Creamer
1/3 C. Sugar
1/4 C. Instant Coffee
1 Orange flavored piece of hard candy
Process in a blender on liquify until blended. Store in an air tight container.
Cafe Swiss Mocha:
1/4 C. Powdered Creamer
1/3 C. Sugar
1/4 C. Instant Coffee
2 Tbl. Powdered Baking Cocoa
Process in a blender on liquify until well blended. Store in an air tight container.
Cafe Viennese:
1/4 C. Powered Creamer
1/3 C. Sugar
1/4 C. Instant Coffee
1/2 tsp. Cinnamon
Process in blender on liquify until well blended. Store in an air tight container.
Teas
Flavored Ice Teas
2 quarts water
3 Lipton Tea Bags
and ingredients below (according to flavor of choice)
For any of the flavors, boil the water in a large
saucepan. When the water comes to a rapid boil, turn off the heat, put tea bags into water and cover. After tea has brewed about 1 hour, pour sugar (or corn syrup) into a 2 qt. Pitcher, then add the tea.
The tea should still be warm so the sugar or sweetener will dissolve easily. Add the flavoring ingredients (plus additional water if needed
to bring the tea to the 2 quart line. Chill.
For Lemon:
3/4 cup sugar (or 1 16 oz. bottle light corn syrup)
1/3 cup + 2 tbsp Lemon juice
For Diet Lemon:
12 - 1 gram envelopes sweet n' low or equal
1/3 cup + 2 tbsp lemon juice
For Orange:
3/4 cup sugar (or 1 16 oz. bottle light corn syrup)
1/3 cup lemon juice
1/8 tsp. Orange extract
For Strawberry:
3/4 cup sugar (or 1 16 oz. bottle light corn syrup)
1/3 + 1 tbsp lemon juice
1 tbsp. strawberry extract
For Cranberry:
3/4 cup sugar (or 1 16 oz. bottle light corn syrup)
1/3 cup + 2 tbsp lemon juice
2 tbsp Ocean spray cranberry juice-cocktail concentrate
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Vanilla Milk Tea
ingredients:
1 cup milk
2 tsp. vanilla extract
4 tsp. black tea (or 4 tea bags)
1 quart boiling water
Pour the milk into a saucepan, add the vanilla, and bring to a simmer, stirring often. Remove the pan from the heat and let it stand until the milk is cool. Place the tea leaves in the teapot and add the boiling water. Cover with a towel and steep 5 minutes. Pour about 1/4 cup of the cooled milk into the teacups. Stir and strain the tea into the cups. Makes 4-5 servings.
This recipe is from the Gibson House Volunteer's Cookbook.
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Mint Tea Punch
Serves: 4 Preparation Time: 20 minutes
Ingredients:
3 cups water
2 black tea bags
1 cup fresh peppermint leaves
4 tablespoons sugar
1 1/2 cup orange juice
1 1/2 cups cranberry juice
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
Bring water just to a boil. Remove from heat. Add
tea bags and fresh peppermint leaves. Allow to
steep for five minutes. Remove tea bags and mint
leaves using a strainer. Stir in sugar, nutmeg, and
cinnamon. Add this mixture to the orange juice and
cranberry juice. Refrigerate until well-chilled (1-2 hours).
Serve in a tall glass with ice and a sprig of mint.
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Honey Apple Tea
4 black tea bags
1/3 cup honey
3 cups unsweetened apple juice
3 cups boiling water
lemon slices
In a 2 quart pot, brew tea bags in boiling water. Remove bags, add honey and apple juice. Stir well. Pour over ice. Makes 6 to 8 servings.
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Fruit Tea Punch
1 cup honey
1 cup orange juice
1/2 cup fresh lemon juice
1 cup fresh fruit, crushed
1 1/2 cups fresh, strong tea
1 pint ginger ale
Mix all ingredients except ginger ale. Just before serving add ginger ale and crushed ice. If the punch is too strong for your taste you can dilute with ice water or more ginger ale.
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Cinnamon Apple Cooler
1 1/2 cups boiling water
6 Cinnamon Apple tea bags
3 tablespoons sugar
1 1/2 cups cold water
1 cup grape juice
2 teaspoons lemon juice
Club soda, chilled
In teapot, pour boiling water over teabags; cover and steep 5 minutes. Remove bags; stir in sugar and cool. In pitcher, combine tea, cold water and juices. Serve in ice-filled glasses with a splash of soda. Garnish, if desired, with lemon slices.
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Strawberry Yogurt Cooler
2 rosehip tea bags
2 cups boiling water
2 cups plain lowfat yogurt
3 tablespoons honey
1 cup sliced strawberries
Steep the tea bags in a small teapot or bowl for 10 minutes, covered. Remove tea bags. Place the yogurt, berries, and honey in a blender. Blend until smooth. Add the tea to the yogurt mixture, and blend until smooth. Serve over ice.
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Tea in a gift Jar, you have all seen the cookie recipe in a mason jar, well here is a cute tea recipe and easily made. Remember to add a piece of cheesecloth or fabric to the top add a ribbon/yarn/wire/thin rope to secure and attach the recipe on the bottom. *Ü*
Russian Tea
2 & 1/2 cup Tang
1 & 1/2 cup white sugar
1 - 12 oz of instant lemonade mix (Kool-aid)
2 tsp. cloves
1 & 1/2 cup instant Lemon flavored tea
2 tsp. cinnamon
1 tsp. nutmeg
Measure out all ingrediants first into separate bowls. Layer the tang, sugar, lemonade and tea into jar as little or as much as you like. Repeat the layers often to make a pretty layered looking sand art type look. Add the cloves, cinnamon & nutmeg last. This is a very sweet drink.
Attach recipe below, to jar:
______________________________________________
Russian Tea
Mix dry ingrediants well and replace
into your jar for storage. Add 2 Tbls. into
coffee cup and add hot water.
Stir well - Get a good book - relax!
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International House Of Coffee Flavored Coffees
To Make Coffee:
Use rounded teaspoons of the following mixes to taste.
Cafe Bavarian Mint:
1/4 C. Powdered Creamer
1/3 C. Sugar
1/4 C. Instant Coffee
2 T. Powdered Baking Cocoa
2 hard candy Peppermints
Process in a blender on liquify until well blended. Store in an air tight container.
Cafe Cappuccino:
1/4 C. Powdered Creamer
1/3 C. Sugar
1/4 C. Instant Coffee
1 Orange flavored piece of hard candy
Process in a blender on liquify until blended. Store in an air tight container.
Cafe Swiss Mocha:
1/4 C. Powdered Creamer
1/3 C. Sugar
1/4 C. Instant Coffee
2 Tbl. Powdered Baking Cocoa
Process in a blender on liquify until well blended. Store in an air tight container.
Cafe Viennese:
1/4 C. Powered Creamer
1/3 C. Sugar
1/4 C. Instant Coffee
1/2 tsp. Cinnamon
Process in blender on liquify until well blended. Store in an air tight container.
Hot Chocolate To Die For 2 to 3 ounces milk chocolate 1 tsp. butter 1/4 tsp. vanilla 1 cup half-and-half or cream These amounts are for 1 cup. Combine in double boiler the milk chocolate, butter, and vanilla. stir till melted and smooth. Add the half-and-half. Add this very slowly and do not boil. serve over a handful of mini marshmallows and garnish with a bit of nutmeg. Variations: substitute dark semisweet chocolate or white chocolate. Try adding some liqueurs--Kahlua to go with the milk chocolate; Cointreau (goes with the dark chocolate); or peppermint Schnapps with the white chocolate.
It is found in the 'Frugal Gourmet Cooks American'. Recipe follows: 2 - 3 oz. milk chocolate 1tsp. butter 1/4 tsp. vanilla 1 cup half and half or cream Stir chocolate, butter and vanilla together in a double boiler until melted and smooth. Add half and half or cream slowly, incorporating it gradually as it heats, but do not boil. Server over a handful of miniature marshmallows and garnish with a dash of nutmeg. Variations: Substitute dark (semisweet) or white chocolate. Also try adding liqueurs. Kahlua for milk chocolate, Cointreau for dark, and peppermint schnapps for white.
Hot Spiced Drink Hot Mulled Cider Hot Mocha Milk Hot Spiced Drink 1 quart Milk 1/4 cup Molasses 4 (3-inch) cinnamon sticks Whipped cream (sweetened) Nutmeg In a 2-quart, heat-resistant, non-metallic pitcher or casserole, combine milk and molasses. Add cinnamon sticks. Heat, uncovered, in Microwave Oven 6 minutes or until hot. Remove cinnamon sticks. Serve in mugs, garnished with whipped cream and a sprinkling of Nutmeg Serves 4 to 6 >From The New Deluxe Sharp Microwave Oven Cookbook From: Randy Shearer Hot Mulled Cider 3/4 cups Apple cider;or juice 1 Whole clove to -Whole clove 1 1 inch cinnamon stick Whipped cream Nutmeg Combine apple cider, whole cloves and cinnamon in a heat- resistant, non-metallic mug, cup or glass. Heat, uncovered, in Microwave Oven 2 to 3 minutes. Garnish with a dollop of whipped cream and a sprinkling of nutmeg. >From The New Deluxe Sharp Microwave Oven Cookbook From: Randy Shearer Hot Mocha Milk 1 tablespoon Chocolate syrup up to 2 tablespoons Chocolate syrup 1/2 teaspoon Instant coffee 1/8 teaspoon Ground cinnamon 3/4 cups Milk Whipped cream Combine chocolate syrup, instant coffee and cinnamon in a heat-resistant, non-metallic mug or cup. Stir in milk and heat, uncovered, in Microwave Oven 1 1/2 to 2 1/2 minutes or until hot. Do not allow milk to boil. Garnish with a dollop of whipped cream.
I accidentally made this!! HAHA! It is absolutely WONDERFUL!! Lizzard's Sinful Coffee Creamer 1/2 cup Kalua (more if u like just to taste) 1 pint heavy cream 1 can Eagle Brand sweetened condensed milk 2 -3 Tbls. chocolate syrup Put all in blender and mix. Bottle and refrigerate. Use in coffee. YUM!
Mexican-Style Hot Chocolate 2 3/4 cups Nonfat dry milk powder 1/2 cup Unsweetened cocoa powder 1/2 cup Powdered sugar substitute (Not aspertame) 1 teaspoon Ground cinnamon For cocoa mix, in a storage container combine dry milk powder, cocoa powder, sugar substitute and cinnamon. Mix well. Cover and store in a cool, dry place up to 8 weeks. For each serving, place 1/3 cup of the cocoa mix in a mug. Add 2/3 cup boiling water; stir to mix. Makes 9 servings, each 8 oz. 1 serving 113 calories, 8 g protein, 14 g carbohydrate, 4 g total fat, 2 g saturated fat, 4 mg cholesterol, 120 mg sodium, 413 mg potassium 1 milk exchange, 1/2 fat Source: Diabetic Cook Book, Better Homes & Gardens