FRENCH VANILLA CAPPUCCINO MIX
I've had this coffee mix for many years and actually found it in a cookbook from a craft show. My family enjoys it so much that when I make up a batch it disappears almost immediately.-Tammy Fleury, Escanaba, Michigan
Provided by Taste of Home
Time 20m
Yield 1 serving.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the first six ingredients. Store in an airtight container in a cool, dry place for up to 2 months., Yield: 16 servings (4 cups total)., To prepare cappuccino: Place 1/4 cup mix in a coffee mug. Add 1 cup hot water; stir until combined. Top with whipped cream; sprinkle with baking cocoa.
Nutrition Facts : Calories 186 calories, Fat 4g fat (4g saturated fat), Cholesterol 1mg cholesterol, Sodium 190mg sodium, Carbohydrate 32g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.
FRENCH VANILLA CAPPUCCINO
Found this on food dot com after my son had been requesting it. No special equipment needed, but a immersion blender makes this as easy as pouring coffee! Add more or less to taste. Save money by making this drink yourself! Super easy
Provided by Deb Crane
Categories Hot Drinks
Number Of Ingredients 5
Steps:
- 1. Using a saucepan, add 1 cup of milk and 1/2 tea spoons of vanilla. On a medium heat warm the milk until it starts bubbling (stirring to prevent burning). Remove the milk from heat and stir sugar in to taste (suggestion 1/2 teaspoon). Using a immersion blender, whisk milk until frothy (suggestion 60 seconds). Half fill a cup with fresh hot coffee. Add the hot milk to almost fill cup (spooning milk froth to top). Dust the top of cup with cinnamon.
- 2. NOTE: My first attempt, I blended for a good while. I learned you dont have to whip this for very long. I used 2% milk and it works like a dream. :) Best part? You dont need a fancy machine to make this treat!
FRENCH VANILLA CAPPUCCINO
Make and share this French Vanilla Cappuccino recipe from Food.com.
Provided by jswope162
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Using a saucepan, add 1 cup of milk and 1/2 tea spoons of vanilla.
- On a medium heat warm the milk until it starts bubbling (stirring to prevent burning).
- Remove the milk from heat and stir sugar in to taste (suggestion 1/2 tea spoons).
- Using a hand Frother or Blender whisk milk until frothy (suggestion 60 seconds).
- Half fill a cup with fresh hot coffee.
- Add the hot milk to almost fill cup (spooning milk froth to top).
- Dust the top of cup with cinnamon.
FRENCH PRESS VANILLA CAPPUCCINO
Provided by Tyler Florence
Categories beverage
Time 15m
Yield 4 cups of coffee
Number Of Ingredients 3
Steps:
- Heat milk in a medium saucepan until warmed through- but do not boil. While the milk is being heated grind the coffee beans in the coffee grinder. Add the freshly ground coffee to your French press. Add 3 1/2 cups of hot boiling water then add the lid/filter assembly. Let it steep for 3 to 4 minutes then slowly press the plunger down in a steady, even manner.
- While the coffee is steeping, remove milk from heat and set on a kitchen towel on your counter top so it's on a slight angle. Set an immersion blender in the shallow end of the pot and froth the milk on high speed until the foam holds, about 2 to 3 minutes blending on high. Divide the coffee out amongst the cups and spoon the frothed milk on top of each. Serve immediately.
FRENCH VANILLA CAPPUCCINO CHEESECAKE
Posted in response to a request to use some of that yummy flavored creamer. I love the taste of this in a cheesecake. Gives it a really rich taste
Provided by TishT
Categories Cheesecake
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Combine cookie crumbs and 1/4 cup sugar in small bowl; stir in butter.
- Press onto bottom and 1 inch up side of ungreased 9-inch springform pan.
- Bake 5 minutes.
- Beat cream cheese and French Vanilla Liquid Coffee Creamer in large mixer bowl until creamy.
- Combine eggs and instant coffee in medium bowl; stir until coffee is dissolved.
- Add egg mixture, flour and remaining sugar to cream cheese mixture; beat until combined.
- Pour into crust.
- Bake for 45-50 minutes or until edges are set but center still moves slightly.
- Microwave morsels in medium, microwave-safe bowl on Medium-High power for 1 minute; stir.
- Microwave at additional 10-20 second intervals, stirring until smooth.
- Stir in sour cream.
- Spread over top of cheesecake.
- Bake 10 minutes.
- Cool completely in pan on wire rack.
- Refrigerate for several hours or overnight.
Nutrition Facts : Calories 524.8, Fat 40.6, SaturatedFat 24.2, Cholesterol 165.8, Sodium 353.3, Carbohydrate 32.1, Fiber 0.6, Sugar 19.8, Protein 9.8
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