~Swiss Mocha Mix~
Makes 17 mixes
Prep time: 5 mins.
(I like to double it, so it lasts longer.)
1/2 cup instant coffee powder
1/2 cup sugar
1 cup powdered milk
2 T. cocoa powder (unsweetened)
(I added about a tsp. of cinnamon)
Put all of the ingredients in a blender, cover, and blend until powdery. This should take about 15 seconds or less.
Store in an airtight container for up to 6 months.
To use: Add 2 T. of mix to 2/3 cup hot water and stir.
Note to self: If you want a richer drink, add a large marshmallow, or heat up half milk and half water! =)
It's easy, fast, and my family and I really enjoy it.
~Yummy Swiss Mocha mix~
Last F.F.Friday post, I posted a loaf bread recipe. One day, I decided to make a "Pepperidge Farm" Cinnamon Raisin Swirl loaf using this recipe. (Later I realized that P F puts the raisins in their dough and just rolls up the cinnamon sugar, which would give you a more tight roll in your bread. =)
(Just roll out a portion of the dough, butter it, sprinkle with cinnamon and sugar, and roll it up jelly roll style. Place it in your greased pan and let rise and bake like normal. (NOTE: YOU MAY NEED TO LET BAKE A TAD LONGER!!) When baked brush top with melted butter.)~
~Some fun, fresh air, and family time.~