Rich flavors of coffee, smoothed out by chocolate, and spiced up with the earthy flavors of cinnamon and nutmeg. All flavors working together in a perfect harmony, creating the perfect drink to sip by the fire during the coldest days of winter.
Lets face it, winter is here. It’s cold, dreary, and down right miserable at times. Somehow I still find a way to enjoy even the worst of these days. It gives me an extra excuse to cuddle up on the sofa with my family under a big ol’ blanket covering all fifty of our toes, watching our favorite movies and keeping warm in front of the fireplace.
While the kids are sipping their hot cocoa, I like to indulge in some more sophisticated flavors. That’s how fireside coffee was born. I like to whip up a big batch of this drink mix for when I need that cozy, warm feeling or for that special mid-day pick-me-up treat.
Fireside coffee drink mix:
- 1/2 CUP french vanilla cafe style beverage mix
- 1/4 CUP instant coffee granules
- 2 TBSP unsweetened cocoa
- 1/4 TSP cinnamon
- 1/4 TSP nutmeg
- 2 TBSP sugar
combined all ingredients.
For 1 CUP of hot, but not boiling, water or milk add 2 TBSP of drink mixture. Recommended: Top with marshmallows.
- About 1 cup confectioners’ sugar
- 3 envelopes of unflavored gelatin (.75 oz)
- 1 cup cold water, divided
- 2 cups granulated sugar
- 1/2 cup light corn syrup
- 1/4 teaspoon salt
- 1 egg whites
- 4 TSP vanilla
spray non-stick cooking spray on bottom and sides of a baking pan and dust bottom and sides with some confectioners’ sugar.
In a large bowl sprinkle gelatin over 1/2 cup cold cold water, and let stand to soften (about 10 minutes)
In a saucepan,over medium heat, cook granulated sugar, corn syrup, 1/2 cup of cold water, and salt over low heat, stirring with a rubber spatula until sugar is dissolved. When sugar mixture has dissolved and starts a hard boil continue to cook for a little over a minute. Remove from heat. Poor on top of gelatin.
Set a timer to 15 minutes. With standing or a hand-held electric mixer beat mixture on high speed. Mixture will start to increase in volume. At the 6 minute mark add one egg white and vanilla, continue beating on high for the remainder of minutes.
Pour mixture into baking pan.Sift confectioners sugar evenly over top. Chill marshmallow, uncovered, until firm, at least three hours, and up to one day.
Run a small pairing knife along the edges of the pan to loosen. Remove and place onto a large cutting board. cut marshmallow into roughly one-inch cubes. (Kitchen scissors work wonderfully for this job.) Sift remaining confectioners’ sugar into a large ziploc bag, add marshmallows, seal, and shake to coat each marshmallow entirely.
keep in an airtight container at cool room temperature 1 week.