Prep 2 mins
Cook 0 mins
I discovered this recipe while looking for items to include in my package for the 2006 'Zaar cookie swap. I liked the idea that this could be used with either coffee and tea.
- 2 cups non-dairy powdered coffee creamer or 2 cups powdered nonfat dry creamer or 2 cups powdered coffee creamer
- 1⁄4 cup Splenda brown sugar blend or 1⁄2 cup packed dark brown sugar
- 1 teaspoon ginger
- 1 1⁄4 teaspoons cinnamon
- 1 teaspoon allspice
- 1 teaspoon nutmeg
- 1 teaspoon clove
- Blend well.
- Place in a jar, bag or other container with directions stating "Add 1 well rounded teaspoon to hot coffee or tea.".
My dh liked this but had some trouble with the spices disolving. We added a little more sugar and 1/2 teaspoon vanilla (our own personal taste) and it was good. It will go in our cookbook and we will use again. thanks Toni
Sugar and spice, oh how nice! Super simple and it will bring the taste of Christmas any time of year. I did need to add a bit of regular Splenda as it needed a tiny bit more sweetening to really bring out the spices to their best advantage. I'm enjoying a cup as I type. I must add that the aroma is absolutely wonderful. I almost, but not quite doubled the cinnamon ...(oh, ok, I did double it)... and I didn't have any ground cloves so I added a few whole ones that will impart their flavor. Thank you toni for this lovely addition to my coffee cupboard.
I used a fresh bag of dark brown sugar to avoid sucralose/aspartame. The sugar was clumping with the drier ingredients so an airtight mini chopper came in handy. The recipe was followed exactly, and it wasn't sweet at all. Others suggested adding more sugar so it was doubled. It tasted much better. Very grainy though. I probably won't make it again.