Creamy Vanilla Coffee Food

VANILLA COFFEE CREAMER

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.

CREAMY VANILLA COFFEE

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.

CREAMY VANILLA COFFEE

Steps:

• 1. POUR coffee into large mug. Add ice cream.
• 2. STIR until melted. Garnish as desired.

VANILLA AND COFFEE CREAM PUFFS

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.

VANILLA COFFEE CREAMER

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.

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.

CREAMY ICED VANILLA CARAMEL COFFEE

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.

HOMEMADE VANILLA COFFEE CREAMER

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.