I keep leftover perked coffee in a jar in the refrigerator so it's on hand for this pick-me-up. ~O)

In an effort to avoid all the artificial and "natural flavors” in store bought coffee creamers, I decided to make my own. This is creamy, coconutty, and delicious!

I wanted something different in my iced coffee today, so I came up with this.

I've listed a recipe for milk coffee before, but the recipe that I always referred to disappeared. This time I've successfully completed an original recipe, so I posted it.If you decrease the amount of milk to 400 ml (which makes the amount warmed in the pot to be 300 ml) the cream becomes a little harder, so I recommend using it for cream bread or something. Then you should use 70 g of sugar. While heating, it becomes easier to burn so make sure to stir continuously. When you take it off the heat, quickly pour it into a metal tray and cover with wrap. If you don't have a metal tray, an aluminum bowl is fine. If you can, chill the bottom of the tray with ice water and the cream will cool faster. Recipe by Muuko

I made a coffee variation of snowball cookies by using vegetable oil. This time I used almond flour instead of creaming powder.The dough is done once it's no longer floury. Please don't knead more than necessary It was also delicious sprinkling them with a bit of cinnamon powder after coating them with powdered sugar I wanted to use up a lot of the leftover ground coffee beans I had. When I tried baking the cookies using instant coffee, the bitterness felt rather strong. I felt that the aroma came out stronger with ground coffee. Please use instant coffee if you prefer a bit of bitterness In that case, I think you should use less than the amount stated for the beans. Recipe by Lesser Panda

I tried using some leftover peanut cream instead of sugar.The amounts you need will vary depending on the size of the cup. If you prefer it a little sweeter, add sugar. Recipe by NAGANO kurume

The morning this was published I ran out of regular coffee and only had instant coffee left. Knowing that instant coffee isnt the best around, I looked around the kitchen to see what I had to make it better. It came out really good and wanted to share.

I tried making a different version of "Very Nutritious Kinako Milk"and came up with this. It was nice so I uploaded it here.The kinako settles at the bottom of the cup, so stir as you drink. Recipe by green

#Mysterybox2

Peanut butter in coffee? It's delicious ! ~O)

South Indian filter coffee, also known as "Kaapi," is a popular traditional delicious coffee preparation in the southern states of India. It is typically made from a blend of dark-roasted coffee beans (usually Arabica or a mix of Arabica and Robusta) and chicory.The coffee decoction (coffee concentrate) is made by brewing the coffee grounds and chicory mixture in a metal vessel called a "filter" with hot water. The dark, strong decoction is then mixed with hot milk and sugar to taste before serving in a tumbler and davarah (metal cups).South Indian filter coffee is often described as having a smooth and balanced flavor profile with lower acidity compared to some other brewing methods. The addition of chicory also helps reduce the acidity in the coffee. This type of coffee is suitable for people with acid reflux and it also helps protect tooth enamel due to low acidity.Overall, it’s a very unique way to prepare a delicious cup of coffee and enjoyed with some tea biscuits or cake.My in-laws are from the southern part of India and I learned this recipe from my mother-in-law.