VANILLA ICED COFFEE -- SIMPLE AND EASY
It only takes a minute to make up a tall, cold glass of this refreshing, hot-weather drink. You've probably got all the ingredients on hand. While its best if you thought ahead to make some double-strong coffee, that last mugfull that got cold in the pot will do. ;) (I confess, I can't afford to use real vanilla all the time. The artificial kind works just fine in this for my tastes).
Provided by 3KillerBs
Categories Beverages
Time 1m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Fill a tall glass 2/3 full of ice.
- Add cream, Splenda, and vanilla.
- Add coffee and stir well.
VANILLA COFFEE CREAMER
Simple, basic coffee creamer recipe. Store in the refrigerator for 1 week.
Provided by slygusa
Categories Drinks Recipes Coffee Drinks Recipes Creamer
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.
Nutrition Facts : Calories 63.7 calories, Carbohydrate 7.8 g, Cholesterol 10.4 mg, Fat 3 g, Protein 1.5 g, SaturatedFat 1.9 g, Sodium 23.2 mg, Sugar 7.2 g
HOMEMADE FRENCH VANILLA COFFEE CREAMER
Rich and creamy with that hint of aromatic sweetness, this is so easy to make, and once you do you'll wonder how you ever went with out it.
Provided by Gemma Stafford
Categories Ingredient
Time 15m
Number Of Ingredients 4
Steps:
- In a medium sauce pan over medium low heat, whisk together the condensed milk, milk, vanilla pod and seeds.
- Once this mixture starts to come to a simmer, remove from the heat and add in the vanilla extract.
- Cool, then cover and store in an airtight container or jar in the fridge for 6-7 days.
VANILLA AND COFFEE CREAM PUFFS
Provided by Valerie Bertinelli
Categories dessert
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.
VANILLA YOGURT COFFEE CAKE
Successful Baking for Flavor and Texture (1934) won me over with its gorgeous pink cover. I found a simple coffee cake recipe there and I substituted oil for the butter and added a couple of egg yolks to make it as moist as possible. With Greek yogurt so popular these days, I decided to use it instead of buttermilk--it gives the cake a wonderful tang. I also added a generous amount of vanilla (strangely, the original recipe called for none!). A buttery brown sugar-cinnamon crumb that goes both inside and on top of the cake (and can be doubled if you're all about the topping and swirl) rounds out this perfect breakfast treat.
Provided by Jessie Sheehan
Categories dessert
Time 2h10m
Yield 16 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F [180 degrees C]. Generously grease a 10- to 12-cup [1.4- to 2.8-L] tube pan with nonstick cooking spray or softened butter and dust with flour, knocking out any excess.
- For the topping and swirl: Mix all of the ingredients together in a medium bowl with a fork until thoroughly combined. Refrigerate, covered in plastic wrap, until ready to use.
- For the cake: In a large bowl, whisk together the flour, baking powder, baking soda and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat the granulated sugar, oil and vanilla on medium-low speed until well combined, stopping and scraping the bowl with a rubber spatula, as needed, 2 to 3 minutes. On low speed, add the eggs and yolks, one at a time, stopping and scraping the bowl after each addition.
- Add the dry ingredients on low speed in three additions, alternating with two additions of the yogurt, scraping the bowl as needed with a rubber spatula. Stop the mixer and remove the bowl when there are still streaks of flour in the batter. Finish mixing by hand.
- Transfer half of the batter to the prepared pan and smooth the top with a small offset spatula or butter knife. Sprinkle half of the crumb mixture evenly over the batter. Add the remaining batter and smooth the top again. Using your fingers, sprinkle the remaining crumb mixture evenly over the top of the cake, pressing down lightly.
- Bake for 60 to 70 minutes, rotating the pan at the halfway point. The cake is ready when a cake tester inserted in the center comes out with a moist crumb or two. Let cool to room temperature before removing from the pan. Run a paring knife around the edges to release the cake from the pan.
- Dust with confectioners' sugar before serving. The cake will keep, tightly wrapped in plastic wrap, for up to 3 days on the counter.
CREAMY VANILLA COFFEE
My husband and his friends would often buy a similar version of this creamy, vanilla-flavored beverage at a nearby coffee house. Because daily stops got to be expensive, I decided to try and make my own. This smooth sensation was the result.-Heather Kunkel, Wellsville, New York
Provided by Taste of Home
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.
Nutrition Facts : Calories 224 calories, Fat 7g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 204mg sodium, Carbohydrate 35g carbohydrate (32g sugars, Fiber 0 fiber), Protein 7g protein.
VANILLA COFFEE
This always reminds me of Christmas. From a Gooseberry Patch Cookbook. Feel free to use Splenda instead of sugar. Serving amounts are a total guess. Update - I have since cut in 1/2 the original amount of vanilla powder that was posted. I do have a hard time finding vanilla powder and so feel free to omit, and just add 1/2 t. of regular vanilla flavoring upon serving.
Provided by CoffeeB
Categories Beverages
Time 15m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients together and place in cellaphane bags.
- When ready to use, put 2-4 T. in a mug of boiling water and enjoy.
Nutrition Facts : Calories 315.2, Fat 5.7, SaturatedFat 4.7, Sodium 210.4, Carbohydrate 63.8, Fiber 1.5, Sugar 55.9, Protein 3.3
FRENCH VANILLA COFFEE CREAMER
This is an excellent way to save money when buying flavored coffee creamers, and adds a richness to milkshakes! I've been making this homemade coffee creamer forever! It can be used in milkshakes, smoothies, pancakes, French toast, coffee, cakes as a partial (or full) replacement for milk. Store in the fridge for up to 2 weeks.
Provided by auburninthesnow
Categories Drinks Recipes Coffee Drinks Recipes Creamer
Time 5m
Yield 20
Number Of Ingredients 3
Steps:
- Combine condensed milk, milk, and vanilla extract in a blender; blend until smooth.
Nutrition Facts : Calories 72.4 calories, Carbohydrate 11.5 g, Cholesterol 7.9 mg, Fat 2 g, Protein 2.1 g, SaturatedFat 1.3 g, Sodium 31.2 mg, Sugar 11.5 g
HOMEMADE VANILLA ICED LATTE {LOW CALORIE}
This sweet iced vanilla coffee recipe is just 30 calories and has ZERO grams of sugar! Learn how to make an iced vanilla latte at home that tastes just as good as Starbucks, but for just $2 (half the price) and just 30 calories (instead of their 300 calorie version!)This homemade vanilla iced coffee is vegan, sugar free, uses non-alcoholic vanilla (see link provided) and can be made in just a few minutes!
Provided by Lose Weight By Eating
Time 5m
Number Of Ingredients 5
Steps:
- Brew coffee or espresso, add all natural zero calorie sweetener and vanilla extract to the coffee when it's still hot. Mix well to dissolve.
- Fill a tall glass with ice.
- Add the brewed coffee to the glass of ice, top with almond milk and serve.
Nutrition Facts : Calories 30 kcal, ServingSize 1.5 cups, Carbohydrate 2.5 g, Protein 0.8 g, Fat 2.6 g, SaturatedFat 0.2 g, Sodium 139 mg, Fiber 0.8 g
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