French Vanilla Cafe Mix Food

FRENCH TOAST PUFFS

Steps:

• For the ginger butter: Place the butter, agave and ginger in a food processor and process until smooth. (If no processor is available, you may use softened butter and whisk all ingredients instead.) The butter should have a smooth consistency, ready to be dipped into.
• For the french toast puffs: Preheat the oven to 500 degrees F, using convection if available. Spray a large baking sheet with cooking spray.
• Put the bananas, oat milk, coconut, sugar, cinnamon, turmeric, nutmeg, vanilla and salt in a blender and blend until smooth. If there are a few small chunks of banana, don't worry, it will add to the texture of the puffs.
• Put 1 loaf's worth of bread chunks in a large mixing bowl, followed by the batter. With a spatula or fingertips, gently fold everything together. Take care not to overmix. Homogenous is boring, so we are looking for the bread to be mostly intact, moistened by the batter. Let sit for 5 minutes. The texture should now be soft and wet, not soupy (if it's soupy, add more bread).
• When the correct texture is achieved, it will be easily scoopable with a golf-ball-sized cookie scoop. Scoop out all of the bread-batter mix onto the prepared baking sheet. Keep it funky and scoop larger amounts than the scoop can hold, like a scoop of hard ice cream. Bake until golden brown and crispy on the outside, 10 to 15 minutes. (Browned and slightly crunchy on the outside, and soft on the inside, is our goal.) Eat with hands, dipping into Vermont maple syrup and ginger butter.

FRENCH VANILLA CAFE AU LAIT

Steps:

• Combine the half-and-half, milk, and sugar in a small heavy-bottomed saucepan.
• Scrape the seeds from the vanilla bean into the milk mixture and add the bean to the saucepan.
• Simmer over low heat for 20 minutes, stirring from time to time. Or, you can heat the milk and vanilla bean over medium heat until hot but not boiling. Remove from heat and let steep for 20 minutes to infuse the flavors. Reheat just before serving.
• Remove the vanilla bean from the milk mixture and whisk for 1 minute, until frothy.
• Fill each mug with 1/2 cup of hot coffee and 1/2 cup milk mixture.
• Serve immediately.

INSTANT CAFE VIENNA MIX

Steps:

• Stir ingredients together.
• Process in a blender until powdered.
• Store in an airtight jar.
• Attach a note to the mix saying, "Use 2 teaspoons to 1 cup of hot water.".

FRENCH VANILLA FROZEN COFFEE (DRINK)

Steps:

• Mix coffee, sugar and creamer.
• Pour into blender and add ice cubes. Blend until smooth.
• Top with chocolate syrup and cool whip if you want.
• Note: You may need to crush your ice first, depending on power of your blender.

CAFE VIENNA COFFEE MIX

Steps:

• Mix all ingredients together until blended.
• Store in an air tight container.