Chocolate Cappuccino Coffee Mix In A Jar Recipes

Steps:

• Combine all ingredients. Store in an airtight container. To prepare 1 serving, stir 3 tablespoons mix into 6 oz. hot water.

Steps:

• 1. Put all ingredients into a food processor, until a fine powder is formed. (or hand sift 10 times).
• 2. Spoon the mixture into the jars. Place lids and rings.
• 3. Put a piece of cloth cut about 3-4 inches bigger than the jar rim. Center the cloth on the jars and secure with a rubber band. Cover rubber bands with a pretty ribbon and tie on a recipe card, then make a pretty bow.
• 4. Recipe to be given with jars: Cappuccino: Mix 3 Tablespoons of mix with 6 ounces of hot water. Still well. Yields: 8 servings.

Steps:

• Mix together in a large bowl and then put into a mason jar.
• Decorate jar if you like.
• TO MAKE: Mix 1/4 cup to 1/3 cup mix to 6 or 8 ounces hot water. Enjoy!

Steps:

• In a medium sized glass jar, combine the non-dairy creamer, chocolate drink mix, instant coffee, sugar, cinnamon and nutmeg; mix well.
• To prepare, place 2 tablespoons mix in a mug, pour in 3/4 cup boiling water, and stir until dissolved. Serve hot.

Steps:

• Mix all ingredients together.
• Store in air-tight container.
• Gift giving directions: Use 1 heaping tablespoons per cup of boiling water.

Steps:

• In a blender or food processor, combine the creamer, sugar, coffee granules and cocoa. Cover and process until fine. Transfer to an airtight container. Store in a cool, dry place for up to 1 year. Yield: 8 servings (2 cups total)., To prepare mocha coffee: Place 1/4 cup mix in a mug; add boiling water and stir until dissolved.

Steps:

• Finely grind coffee and orange peel in a blender or food processor.
• Add remaining ingredients and process until well blended.
• Store in an airtight container.
• To serve: Stir 2 or more teaspoons of coffee mix into 6 ounce hot water.

Steps:

• Have ready 2 (12 ounce) canning jars.
• Put the instant coffee into a food processor, and process to a fine powder.
• If you don't have a food processor, put it into a large plastic bag, and crush with a rolling pan.
• In a large bowl, combine creamer, chocolate mix, instant coffee, sugar, cinnamon, and nutmeg.
• Stir together until well mixed.
• Spoon into 2- 12 ounce jars.
• Attach a note to each jar that reads: Cappuccino: Mix 3 tablespoons of powder with 6 fluid ounces hot water.

Steps:

• Have ready 2 (12 ounce) canning jars. Put the instant coffee into a food processor, and process to a fine powder. If you don't have a food processor, put it into a large plastic bag, and crush with a rolling pin.
• In a large bowl, combine creamer, chocolate mix, instant coffee, SPLENDA® Granulated Sweetener, cinnamon, and nutmeg. Stir together until well mixed. Spoon into 2 - 12 ounce jars.
• Attach a note to each jar that reads: Cappuccino: Mix 3 tablespoons of powder with 6 fluid ounces hot water.

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.

Steps:

• Preheat oven to 350 degrees. Line 24 standard muffin cups with paper liners. In a small bowl, combine espresso powder and 2 teaspoons hot water. Stir espresso and chocolate into batter; divide among muffin cups. Bake until a toothpick inserted in center of a cupcake comes out with a few moist crumbs attached, about 20 minutes, rotating halfway through. Let cool in pans on wire racks 5 minutes, then transfer cupcakes to racks and let cool completely. (Unfrosted cupcakes may be stored, in airtight containers, at room temperature, up to 2 days.)
• Set a large bowl over (not in) a pot of barely simmering water. Add sugar, egg whites, and cream of tartar and whisk constantly until mixture is warm and frothy and sugar is dissolved, about 4 minutes. Remove bowl from heat and, using an electric mixer, beat on medium until soft peaks form, about 4 minutes. Increase speed to high and beat until whites form medium-stiff, glossy peaks, about 3 minutes.
• Transfer frosting to a large zip-top bag and snip a 1/4-inch hole in one corner. Frost cupcakes, then finely grate some chocolate on top.

Steps:

• First three ingredients are for Basic coffee mix.
• sugar, non dairy creamer, instant coffee granules.
• For Mocha.then you add 2 tsps baking cocoa.
• Orange Cappuccino coffee -- 6 whole orange livesavers.finely crushed.
• Viennese Coffee:.
• 1/2 tsp ground cinnamon.
• COMBINE COFFEE MIX INGREDIENTS.Store in an airtight container.
• To prepare, combine mix with 8 cups of boiling water or use 2 tbls mix per cup., stir until dissolved.
• To prepare any of the flavored coffee -- add the additional ingredients to the basic mix before adding the water.You might want to make this up in your desired flavor choice.
• Yield 8 servings per basic batch --
• 3/4 cup if actual yield -- .