Swissmochainstantcoffeemix Recipes

Steps:

• In a large bowl, mix together instant coffee, milk powder, chocolate drink mix, confectioners' sugar and powdered creamer. Store in an airtight container.
• To serve, place 4 tablespoons of mixture into a coffee mug. Stir in 1 cup boiling water.

Steps:

• Measure all of the ingredients into a clean, dry bowl.
• Use a fork to combine everything evenly.
• Transfer this mixture into a resealable container.
• To Prepare: Measure 3 or 4 tablespoons of mixture in resealable container into a coffee mug.
• Fill coffee mug with hot water and stir to dissolve.

Steps:

• Mix well.
• (This can be done in a food processor for finer texture but it is not necessary).
• Use 3 teaspoons per mug of boiling water (more or less).

Steps:

• Stir ingredients together.
• Process in a blender until powdered.
• Store in an airtight container.
• Attach a note to the container: "Use 1 cup of hot water and 2 tablespoons of coffee mix for each cup of coffee.".

Steps:

• Prepare the coffee mix. Put all the ingredients into a blender or food processor and blend until powder consistency.
• To make swiss mocha coffee: In a mug, combine 2 tablespoons of coffee mix with 6-ounces of water.

Steps:

• Microwave milk in an microwave-safe glass or bowl until almost boiling, about 1 minute 45 seconds.
• Stir coffee mix, sugar, and chocolate mix together in a mug. Pour hot milk over coffee mixture and stir until mixture is dissolved.

Steps:

• Add boiling water gradually to flavored instant coffee in coffee mug or cup, stirring until coffee is completely dissolved.
• Refrigerate at least 1 hour or until chilled.
• Pour over ice cubes in tall glass; top with the whipped topping.

Steps:

• Whisk together milk, cornstarch, coffee granules, and 1 tablespoon granulated sugar in a small saucepan until smooth. Cook, whisking, over moderate heat until pudding boils and is thickened, 1 to 2 minutes, and transfer to a bowl. Stir in vanilla and put a sheet of wax paper on surface of pudding to prevent a skin from forming. Cool pudding to warm.
• Preheat oven to 400°F. Lightly oil 2 (6-oz.) ramekins and sprinkle each with 1/2 tablespoon granulated sugar.
• Beat egg whites with cream of tartar and a pinch salt in a large bowl until they just hold soft peaks. Gradually add remaining 3 tablespoons granulated sugar, beating until whites hold stiff peaks. Stir 1/4 of whites into pudding to lighten and fold in remaining whites gently but thoroughly.
• Mound mixture into ramekins and bake on a baking sheet in lower third of oven until puffed and golden brown, about 15 minutes. Lightly dust soufflés with confectioners sugar and serve immediately with mocha sauce.

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:

• Mix all ingredients together whisking until smooth. Transfer the mixture to a pretty jar, resealable container, or a zip lock bag. Store on the pantry shelf. This makes a good gift.
• To serve, spoon 2-3 heaping tablespoons into a coffee mug, add fresh brewed coffee and stir to blend.
• If you wish, you may add 1/3 cup instant coffee granules to the mixture and then just mix with very hot water.