Time 10m Yield 3 servings. Number Of Ingredients 5 Steps:
Place ground coffee in the coffee filter of a drip coffeemaker. Add water; brew according to manufacturer’s directions., In a small bowl, combine sugar and dry pudding mix. Stir in milk and coffee. Chill until serving.
Time 5m Yield 1 Number Of Ingredients 2 Steps:
- POUR coffee into large mug. Add ice cream.
- STIR until melted. Garnish as desired.
Time 10m Yield 1 serving(s) Number Of Ingredients 5 Steps:
Put milk into the cup. Heat gently in the microwave about 30 seconds – just to take the chill off so the coffee won’t get cold too fast. Stir cinnamon and vanilla into the milk (cinnamon goes into the milk easier than into the coffee). Add coffee and sugar/Splenda. Stir well and enjoy. Note: You can use a chunk of cinnamon stick in the cup instead of the ground cinnamon if you prefer.
Time 10m Yield 3 servings. Number Of Ingredients 5 Steps:
Place ground coffee in the coffee filter of a drip coffeemaker. Add water; brew according to manufacturer’s directions., In a small bowl, combine sugar and dry pudding mix. Stir in milk and coffee. Chill until serving.
Time 1h20m Yield about 20 cream puffs Number Of Ingredients 10 Steps:
For the dough: Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper. Combine the butter, granulated sugar, salt and water in a medium saucepan. Bring to a boil and remove from the heat. Add the flour, then return to the heat, mixing vigorously with a wooden spoon until all the flour is incorporated and the mixture forms a ball. Transfer the dough to the bowl of a stand mixer fitted with the paddle attachment and mix on the lowest speed until the dough cools and the steam dissipates, about 4 minutes. Add 4 eggs, one at a time, letting each egg become fully incorporated before adding the next. The dough should be shiny, stretchy and slowly fall from a spoon in thick ribbons. If necessary, beat the remaining egg in a small bowl and add a tablespoon at a time until the dough looks correct. Transfer the dough to a piping bag fitted with a 1/2-inch plain tip. Pipe 2-inch mounds onto the prepared baking sheets, about 2 inches apart. Bake until the puffs are golden brown and sound hollow when tapped, about 25 minutes. Prick each puff with a skewer to allow the steam to escape, then remove the puffs to a rack to cool completely. Use a serrated knife to carefully cut the tops off the puffs; reserve the tops. For the cream: Microwave 2 tablespoons of the cream in a small bowl until warm. Add the espresso powder and stir until dissolved; place in the refrigerator to chill. Put the remaining cream in a large bowl, along with the vanilla and 4 tablespoons of the confectioners’ sugar. Beat with an electric mixer until the cream just holds stiff peaks. Transfer half of the whipped cream to a piping bag fitted with a 1/2-inch plain or star tip. Pipe half of the puffs full of whipped cream; replace their tops. Add the chilled coffee cream and the remaining 2 tablespoons confectioners’ sugar to the remaining whipped cream in the bowl; beat until the cream returns to stiff peaks. Transfer to the piping bag (no need to clean in between) and fill the remaining puffs; replace the tops. Dust the cream puffs with confectioners’ sugar and serve immediately.
Time 5m Yield 30 Number Of Ingredients 3 Steps:
Combine half-and-half, sweetened condensed milk, and vanilla extract together in a container with a lid; cover container and shake vigorously until creamer is smooth.
Time 5m Yield 4 serving(s) Number Of Ingredients 6 Steps:
Place all ingredients into blender and blend on high until the ice is completely smooth. Pour into four glasses and top with a dollop of whipped cream. Serve immediately.
Time 10m Yield 2 cups. Number Of Ingredients 4 Steps:
Split vanilla bean lengthwise. Using the tip of a sharp knife, scrape seeds from the center into a small saucepan; add bean., Add remaining ingredients to pan; cook and stir over medium heat until heated through, 5-7 minutes. Remove from heat; let stand, covered, 15 minutes to allow flavors to blend., Discard vanilla bean. Store in an airtight container in the refrigerator up to 4 days. Stir before using.
More about “creamy vanilla coffee recipes”
Time 15m Yield 20 Number Of Ingredients 4 Steps:
Combine half-and-half and condensed milk in a small pot over medium-low heat; warm until steaming. Add cinnamon and vanilla extract. Heat for 5 more minutes, being careful not to boil. Remove from heat and let stand for 5 minutes. Pour in a glass container and store in the refrigerator for up to 10 days.
