Mix 1/2 c Instant coffee 3/4 c Sugar 1 c Nonfat dry milk 1/2 ts Dried orange peel(1 bottle) Mash orange peel with a mortar and pestle. Stir ingredients together. Process in a blender until powdered. Use 2 Tablespoons for each cup of hot water. Makes about 2 1/4 cups of mix.
1/2 c Instant coffee
3/4 c Sugar
1 c Nonfat dry milk
1/2 ts Dried orange peel
Crush in mortar and pestal
Use 2 T. for each cup of hot water
2 c Milk
Sugar
1 c Louisiana coffee w/chicory
Put milk in saucepan; bring to a boil.
Pour hot freshly brewed coffee and milk simultaneously into cups; sweeten with sugar to taste.
1 c Milk
1 c Light cream
3 tb Instant coffee
2 c Boiling water
Over low heat or in double boiler, heat milk and cream till hot. Meanwhile, dissolve coffee in boiling water. Before serving, beat milk mixture with rotary beater-till foamy. Pour milk mixture into one warmed pitcher or server, and coffee in another. To serve: Fill cups from both pitchers at the same time, making the streams meet en route. Makes 6 servings.
1/3 c Ground coffee
1/4 ts Freshly ground nutmeg
1 1/4 ts Rum extract
1/8 ts Liquid butter flavoring
Place coffee and nutmeg in a blender or food processor fitted with a steel blade. In a cup, combine remaining ingredients. With processor running, add flavorings. Stop processor and scrape sides of container with a spatula. Process 10 seconds longer. Store in refrigerator. Yields: Mix for eight 6-ounce servings