Okay, so I must confess that usually I don't light candles and have the nice place setting when I drink my coffee in the morning, but really, how relaxing would that be? aahhhhh :-)
- 1/2 cup instant coffee (slightly heaping)
- 2/3 cup sugar (slightly less than full)
- 1/2 cup instant nonfat dry milk powder
- 1/4 cup powdered coffee creamer
- 1 teaspoon Pumpkin Pie Spice
Add all of the ingredients into a dry bowl. Use a fork to combine everything evenly. Put into a resealable container. To enjoy a latte: Add two heaping tablespoons latte mix into your favorite coffee mug (this is assuming it is a large mug!) or to taste. Pour hot water into the cup. Stir, and enjoy!
**NOTE: I generally double this recipe since I pretty much drink it every day, and use 1/2 regular and 1/2 decaf coffee granules.
Coffee Coffee Cake
Heat oven to 350 degrees, grease and lightly flour 10" fluted tube pan (bundt pan)
Whisk together in a bowl:
- 1 1/2 cups strong brewed coffee
- 1 cup sugar
- 2/3 cup cooking oil
- 1/2 cup honey
- 2 tablespoons vinegar
- 1 teaspoon vanilla
Add 2 eggs, slightly beaten - whisk until combined.
In another bowl stir together:
- 3 cups flour
- 1/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
Whisk dry ingredients into coffee mixture until combined. Pour batter into prepared pan.
Bake in preheated oven 1 hour or until toothpick comes out clean. Cool on wire rack 20 minutes, remove from pan to serving platter.
**NOTE: the recipe in the magazine called for a "coffee-hazelnut syrup" to be poured on top of this cake, which I did not prepare because it sounded sickenly sweet and sticky. I was going to shake powdered sugar on top, but never got around to it. This cake is good heated in the microwave with butter on top.