Cinnamon Vanilla Coffee Food

CREAMY CINNAMON VANILLA COFFEE

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.

CINNAMON-VANILLA COFFEE CREAMER

Steps:

• Place all ingredients except vanilla in food processor.
• Blend for about 30 seconds while slowly dripping in vanilla extract.
• May add/subtract flavoring to suit your tastes, I've added almond extract to this as well and it is wonderful.
• *Note* if mixing in bowl, SLOWLY add the extract as it clumps the mixture easily.

CINNAMON SPICED COFFEE

Steps:

• Place coffee and cinnamon in filter in brewing basket.
• Carefully stir the coffee grounds and cinnamon.
• Insert brewing basket to coffee maker.
• To the coffee pot, add the brown sugar and vanilla extract.
• To the coffee maker, add the cold water, then place in coffee maker.
• Turn on your coffee maker.
• When coffee is done brewing, stir coffee in coffee pot; to dissolve the brown sugar.
• Serve coffee in cup or mug with a dollop of Cool Whip, and a sprinkle of cinnamon (if desired).
• This makes: 6 and 3/4 cups of coffee.
• Note: The first few times I made this coffee, I used Gevalia Hazelnut, and the second time I used Folgers French Vanilla (for variety). I did make this in an 8 cup coffee maker, which does end up making 9-(3/4 cups of coffee each).
• Also, the first time I made this coffee, I only used 1/4 cup of the ground coffee, as I didn't want very strong coffee, and this still tasted great. I also only added 2 teaspoons of the vanilla extract. I found adding the extract helps to make this coffee taste a bit smoother, and even better.
• By the way, some people may think the teaspoon of the cinnamon is a bit much, but not if you add milk to your coffee. I did make this once only adding 3/4 tsp of the cinnamon, but I've found I much prefer this recipe using one measuring teaspoonful.

COFFEE LIQUEUR WITH VANILLA & CINNAMON CREAM

Steps:

• Use an electric beater to beat the cream in a medium bowl until soft peaks form. Use a large metal spoon to fold in the icing sugar mixture and vanilla bean paste.
• Pour the coffee liqueur evenly among serving glasses. Add the coffee and top with the cream mixture. Sprinkle with cinnamon and serve immediately.
• Notes & tips.
• The Spanish love their coffee sweet and strong - make yours special with a splash of Kahlua.
• Prepare this recipe to the end of step 1 up to 1 day ahead. Cover and store in the fridge. Continue from step 2 just before serving.

CINNAMON COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F. Grease a 9x13-inch pan and set aside.
• Prepare the Batter - In a large bowl whisk together the flour, baking powder and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl with an electric mixer, beat the butter and sugars on medium speed until light and fluffy; about 5 minutes.
• Add in eggs one at a time, scraping down the bowl as necessary. The batter will appear to be a bit curdled, but it will come together once fully mixed.
• Add in the sour cream and vanilla extract and mix until evenly incorporated.
• Gradually add in the flour mixture and mix on low speed until combined; scraping down the sides of the bowl as needed.
• Prepare the filling and topping - In a medium mixing bowl, use a fork to combine the flour, brown sugar, cinnamon and melted butter. You'll want this to be slightly clumpy for those yummy pieces of crumbs. Set aside.
• Evenly spread half the batter into the prepared pan. Sprinkle half of the filling/topping mixture over the batter. Top with remaining batter and spread evenly. Finish with the remaining filling/topping mixture.
• Bake in preheated oven for 45-50 minutes. Allow coffee cake to cool completely before drizzling on the glaze.
• Prepare the Glaze - In a small bowl, whisk together the powdered sugar, melted butter, vanilla and 1 tablespoon milk. You want the glaze to be thin enough to drizzle over the cooled cake, but not watery. If the glaze is too thick after adding in the first tablespoon of milk, gradually add in a little more milk, ½ teaspoon at a time until you reach the desired consistency. Drizzle topping over cooled cake.

VANILLA CINNAMON BUTTERED COFFEE

Steps:

• Cut the vanilla bean in half, place the two halves into the brewing basket along with the 2 cinnamon sticks.
• Brew the coffee as usual.
• When it's done remove the vanilla beans and cinnamon sitcks and gently rinse the grounds off of them.
• Place a vanilla bean half and a cinnamon stick in each cup.
• Add a half teaspoon of butter to each cup.
• Fill with the hot coffee and stir gently.
• Add sweetening and cream as and if you wish.
• OR:.
• Add the cinnamon sticks and vanilla bean halves to the cups, add plain brewed coffee and top with a small dollop of the premade butter mix.
• Add sweetener and cream as you like.

HOMEMADE CINNAMON COFFEE CREAMER

Steps:

• Mix condensed milk, almond milk, cinnamon, vanilla extract, and almond extract together until well blended.

CINNAMON COFFEE FROSTING

Steps:

• In a small bowl, mash instant coffee with the back of a spoon until powdery. Stir in cinnamon and salt. In a large bowl, beat the butter until smooth, then stir in spice mixture and vanilla. Alternately beat in confectioners' sugar and milk until desired consistency is achieved.