Vanilla Pudding

  • 4 cups milk (1 quart; see note)
  • 2/3 cup sugar
  • 1/3 cup cornstarch
  • 1 medium egg
  • 3 tablespoons margarine
  • 2 teaspoons vanilla

Get out a 2 or 3 quart saucepan. In it combine the sugar and cornstarch. Gradually stir in the milk. I use a whisk to make sure the cornstarch doesn’t lump. If the milk is cold, so much the better, cornstarch dissolves most completely in cold liquids. Heat the pudding over medium heat. You will have to stir it a lot. Maybe not constantly, but darn close to it. Keep stirring it until it boils. Then count to 60, so that it boils for a full minute. The pudding will thicken up considerably as it cooks.

Next crack your egg into a cereal bowl. Ladle a bit of the hot pudding into the bowl with the egg. Stir the egg up pretty fast (so it doesn’t cook in the hot pudding) until it is well incorporated. Then scrape this egg/pudding mixture back into the saucepan. Whisk it up smooth. Bring the pudding back to a boil and then remove it from the stove. Drop in the margarine and measure in the vanilla. Stir the margarine in until it melts.

The egg is not completely necessary to this recipe, but in my opinion, makes it taste a whole lot better. Without the egg this pudding just tastes like sweet milk gravy to me. With the egg, it has a certain richness which elevates it to something special. I serve this sometimes with frozen strawberries, sometimes with chocolate syrup, and sometimes with pound cake. It can be used like a custard sauce if you like. I find it much easier to make than traditional custard, which is usually thickened only with egg yolks. With all of the distractions from the kids, dogs, cats and Fred, I can only make things which aren’t too intimidating. This one definitely fits that category. This recipe makes about 8 servings. Pour it into small resealable plastic containers if you want to send it in a lunch box.

Note: To make a quart of reconstitued milk to use in this recipe, combine 3-3/4 cups of water and 1-1/3 cups of instant nonfat dry milk powder . Stir to combine and then use it for the milk called for above.

Chocolate Pudding

  • 3 cups milk (see note)
  • 1/3 cup cornstarch
  • 1/3 c unsweetened cocoa or carob powder
  • 2/3 cup sugar
  • Good dash salt
  • 3 tablespoons margarine
  • 1 teaspoon vanilla

In a two quart sauce pan combine the cornstarch, cocoa, sugar and salt. Mix it very well. Gradually add the milk, whisking it in until the mixture is smooth. Heat the pan over medium heat, stirring constantly. Bring the pudding to a full rolling boil. Boil and stir for one minute. Remove from heat. Stir in the margarine and vanilla. The pudding will thicken as it cools. You can pour the pudding into a pretty serving dish, or small individual cups. I pour it into small individual cups with lids and send it in the children’s lunch boxes. Store it in the fridge either way. Makes 6 servings. This recipe is what pudding fantasies are made of.

Note: To make 3 cups of milk, combine 3 cups of tap water with 1 cup of instant nonfat dry milk powder. Stir to dissolve the milk powder, and then use as directed above.

Milk Products to make with Powdered Milk

To Reconstitute powdered milk to fresh milk click here.

Sour Milk: To sour reconstituted milk, just add a little vinegar to it, and stir it up. For instance, if a recipe calls for 1-cup of sour milk or buttermilk, then measure a tablespoon of vinegar into a measuring cup. Add reconstituted milk to reach the 1-cup mark. Stir the milk gently. In a moment or two, it will sour. This can replace soured milk or buttermilk in baking recipes.
Buttermilk: To make your own buttermilk, you have to start off with 1/2-cup of fresh, store-bought buttermilk and a quart (4-cups) of reconsitituted milk. Combine the fresh buttermilk and reconstituted milk in a pitcher or jar. Mix it really well. Allow it to stand at room temperature overnight, or for about 8 hours. The milk will have thickened up and cultured into regular buttermilk. Refrigerate or chill and use anywhere fresh buttermilk is called for.

Evaporated Milk: To make evaporated skim milk you only need dry milk powder and water. Measure 1-1/3 cups water into a jar or bowl. Add 1 cup of instant dry milk powder. Stir or shake to combine. This is the equivalent of a 12-ounce can of evaporated skim milk. To make evaporated whole milk, you will need to add some fat to replace the milk fat in whole milk. Do this by preparing evaporated skim milk and then adding 2-tablespoons of vegetable oil to the milk. Stir it up vigorously to emulsify the fat with the milk. It will separate on standing, so mix it really well right before using it. This is best used in cooking and baking. A spritz of nonstick spray will help the emulsification process.

Sweetened Condensed Milk: On the stove, bring to a boil 1/2-cup of water, 1-cup of sugar and 3-tablespoons of margarine or shortening (butter flavored shortening is good). Add a dash of salt. Stir the mixture every now and then. When it comes to a full rolling boil, remove it from the heat. Allow it to cool slightly. Add a cup of instant dry milk powder. Use a whisk to stir it smooth. A fork or a spoon will not get the mixture smooth, you really need a whisk, or egg beaters. There, you are done. This is the equivalent of a can of sweetened condensed milk. This will keep unrefrigerated for a day or two because of the sugar. I have never kept it longer than that without refrigeration. In the fridge it will keep for 2 weeks. For longer storage than that, I freeze it.

Quick Whipped Topping: This recipe is best made if you have electricity. Put 1/2-cup of water into a large bowl and place it in your freezer. When it has ice crystals forming around the edges, remove it from the freezer. Add 1/2-cup instant dry milk powder. Whip the mixture with electric beaters until it is light and fluffy. This will take a couple of minutes. Add 2-tablespoons sugar, 1-teaspoon of lemon juice, and 1/2-teaspoon of vanilla. Beat until thick enough to spoon like whipped topping. Use immediately.

Sweetened Condensed Milk

  • 1 cup hot tap water
  • 2 cups sugar
  • 2 cups instant non-fat dry milk powder
  • 6 tablespoons melted margarine
  • Blender or electric beaters

First get out your blender. You can beat the mixture with electric beaters if you prefer, but a blender really does a better job. A food processor would probably work pretty well too, but I’ve never tried it. So anyway, measure your hot water into the blender. Add the sugar, dry milk powder and melted margarine. Put the lid on the blender and whirl it around for a full minute. The mixure will be kind of thin, but will thicken up after standing for about an hour. This recipe makes about 3 cups, or the equivalent of two cans of condensed milk. Each store-bought can of sweetened condensed milk contains about 1-1/2 cups. So this recipe is equivalent to two cans. The mixture may be measured and used right away in any recipe calling for sweetened condensed milk. Or for longer storage, divide the mixture equally between two clean pint size canning jars. Store them in the fridge for a week. Or for longer storage, freeze them for a few months, and then just thaw before using. Every time you use this recipe instead of buying the name brand stuff from the store you will save about $3.00. Not bad for less than five minutes work.

And for anyone who is skeptical: Yes, this recipe really works in all of the recipes the canned stuff does.

Curds & Whey

  • 12 cups fresh water (3 quarts)
  • 6 cups instant dry milk powder
  • 1 to 1-1/2 cups white vinegar
  • 1/2 teaspoon salt

Heat the water in a very large pot over low heat. Stir in the dry milk powder as the water heats. Heat it gently so the milk won’t burn. When the milk is very hot (about 120°), stir in about a cup of vinegar. Stir the mixture up gently. Turn off the heat and allow the mixture to sit for about 10 minutes, don’t skip this part. The mixture has to sit for the milk to have a chance to curdle. Now there should be a big clump of white cheese curd in the middle of a pool of clear amber liquid. Look at it to make sure. If the liquid is still milky, then you need to add more vinegar to finish curdling the cheese. Add a couple of spoonfuls of vinegar at a time and stir gently. More of the cheese will curdle and clump up. Continue until all of the cheese is curdled, and the liquid is clear. This liquid is called whey. The white clumps are called curds. You have made curds and whey, just like Miss Muffet.

Now the cheese must be rinsed. Line a strainer or collander with cheese cloth, or a thin cloth napkin, or a clean baby diaper. Get the cloth wet with a little water. Carefully pour the big pot of curds and whey into the strainer. Let all of the whey strain off. Run a little cold water over the curds to cool them down, and to rinse out all of the whey. Squeeze the curds with your fingers to break them up, and rinse them thoroughly. Gather up the cloth around the curds. Squeeze it to remove as much of the moisture as you can. This part takes a few minutes. Be patient, and squeeze the cloth covered ball until it is quite dry.

Now, open up the cloth and transfer the cheese curds to a bowl or container. You will have between 1 and 1-1/4 pounds of cheese curds, or between 3 and 4 cups of firmly packed curd. Stir the salt into the curds.

Ricotta or Cottage Cheese: The cheese you have now will work as ricotta cheese in lasagna, or pretty much any where else. To turn it into cottage cheese, add a little evaporated milk or yogurt to “cream” it and stir to combine. You can divide the mixture in half and make some of each if you want to give them both a try.

There are lots of other things you can do with this curd too. See the Dairy Section for details.

Homemade Yogurt

  • 3-3/4 cup warm tap water
  • 1-2/3 cups instant nonfat dry milk
  • 2 to 4 tablespoon store-bought, plain yogurt with active yogurt cultures (read the label to be sure)

In a large saucepan combine the tap water and dry milk powder. Stir it very well, and let it sit a few minutes. Then stir it again. All of the dry milk should be dissolved. Heat the milk over medium low heat until it reaches 180°. This kills off any competeing bacteria so that the yogurt will respond better to the acidophilus cultures. Remove from the stove and allow to cool to 115°. If the milk is any hotter than this then it will kill off the yogurt cultures. Add the store-bought plain yogurt to the warm milk. Stir well. Allow it sit for a few minutes and stir a final time. This should dissolve the store-bought yogurt completely.

Carefully pour the mixture into a very clean, quart-sized, wide-mouthed canning jar, or another clean, quart-sized container.
Incubate the yogurt in a warm spot for 6 to 8 hours, or until it is set almost as thick as store-bought yogurt. Chill and eat.

Each cook develops her own way of incubating home made yogurt through trial and error. I am going to describe my method, followed by some other common methods and ideas. But first there are a few things you need to know. Yogurt is cultured from acidophilous bacteria, which you can sometimes buy in powdered form at the health food store. I have never actually seen it, but I’ve heard tell about it.

Yogurt can also be cultured from store-bought yogurt which contains “active yogurt cultures” or live bacteria. Read the label and it will tell you if the yogurt contains active cultures or not.

I always use prepared yogurt as my culture. I buy a large container of plain store brand yogurt from the store. I bring it home and scoop it into a couple of icecube trays. Then I freeze it. When it is completely frozen, I take the frozen yogurt cubes and pack them in a plastic freezer bag. Each time I make yogurt, I use one cube as the starter. You can use your own fresh yogurt as a starter too, but eventually it loses it’s power due to the introduction of foreign bacteria, usually after using it about 3 or 4 times. I like to use a new frozen yogurt cube each time I prepare yogurt. I’ve had my best results this way.

When making yogurt with powdered milk, it is good to use more dry milk powder than you would to just make fluid milk. For instance, normally I would use 1 1/3 cups of dry milk powder to make a quart of milk. When I reconstitute milk for yogurt, I add an extra 1/3 cup of dry milk powder, using 1-2/3 cups of dry milk powder for a quart of yogurt. This makes the yogurt thicker and also higher in calcium. Even when preparing yogurt from fluid milk, the results are better if you add a little extra powdered milk for thickness.

There are lots of ways to incubate your yogurt. I prefer to do it in my electric oven. I set the stove dial half way between OFF and 200°, or at approximately 100°. The light which signifies the oven is on, pops on for a moment, and then pops off when the temperature is reached. I set my jar of yogurt in the oven and leave it for between 6 and 8 hours, usually overnight, or while I’m out for the day. I take out the yogurt when it is thick. This method works every time for me. My yogurt has a very mild flavor, which the kids like better than the sour stuff we used to get from the store.

There are many other ways to incubate your yogurt. Some people pour the warm milk combined with the starter, into a large preheated thermos and let it sit overnight. Other folks set the yogurt on top of a warm radiator, or close to a wood stove, or in a gas stove with the pilot operating, or on a heating pad set on low. Sometimes I have placed the jar in a pan filled with warm water, to keep the temperature even. This worked pretty well when I incubated the yogurt next to the wood stove. It kept the yogurt at a uniform temperature, even with occasional drafts from the front door opening and closing. The heating-pad method is supposed to be pretty reliable. You set it on low and then cover the heating pad with a towel, place the yogurt on top of it, and put a large bowl or stew pot upside down over the yogurt. This makes a little tent which keeps the heat in. I don’t have a heating pad, and have never actually used this method myself, but a good friend swears by it. Another friend uses a medium sized picnic cooler to incubate her yogurt. She places the jars inside the cooler and then add two jars filled with hot tap water, to keep the temperature warm enough. After 4 hours, check the yogurt to see if it is thick enough. If it isn’t then refill the water jars with more hot water, return them to the cooler, and let the yogurt sit another 4 hours. When I tried this method, it worked very well. It took a full 8 hours, but the yogurt was perfect, and I liked not having my oven tied up during the day. Also, there was little danger of getting the yogurt too hot while it incubated, and drafts weren’t a problem because of the closed nature of the cooler. You should try to disturb the yogurt as little as possible while it is incubating, in ensure you get good results.

After the yogurt is thick, place it in the fridge. It will stay sweet and fresh for about a week or two. You may prepare more than one jar at a time if you like. I included the method for a quart because this is the size canning jar I use. Narrow mouth canning jars would probably work too, but I prefer the wide mouth ones because it is easier to stick a measuring cup or ladel down inside of it, to scoop out the yogurt. I usually prepare two quart jars at a time. The prepared yogurt is good mixed with jelly, fresh or canned fruit, served with granola for breakfast, or substituted for sour cream in many recipes like stroganoffs. It is also nice pureed in fruit smoothie blender drinks, or stirred into gelatin or popscicles before freezing them. It can also be stirred half and half with regular mayonnaise to make a very tasty low fat mayonnaise. This mixture can be used in just about any recipe which calls for mayonnaise.

Learning to make yogurt is a trial and error process. Most people don’t have perfect or consistant results the first few times they make it. With a little practice though, anyone can learn to make it. When you get a little skill at it, the entire process becomes second nature, and you will have sweet fresh yogurt available whenever you like.

Homemade Yogurt Cheese

  • 1 quart yogurt, store-bought or homemade, dairy or soy
  • 1 strainer
  • paper coffee filters or cheese cloth or any loosely woven fabric that is clean, and preferably, pet-hair-free

You may use homemade yogurt or purchased yogurt to make this recipe. I always use homemade because I keep it on hand regularly. Line a strainer with damp cheese cloth, or paper coffee filters or any clean loosely woven clean fabric. It will take about 3 or 4 paper coffee filters to line a standard sized strainer or colander. Spoon the yogurt into the filter or fabric. Set the strainer in the sink and allow it to drain overnight. The whey will drip out of the yogurt, leaving a smooth, creamy all natural cheese similar in texture to cream cheese or neufchatel. This recipe makes about 1-1/2 cups.

I use yogurt cheese to stuff celery, spread on crackers, bagels or toast, and as a base for dips instead of sour cream. I also like it mixed with brown sugar and cooked whole wheat berries. This is particularly good as a snack or for breakfast. This cheese is also good spooned into a bowl and topped with fresh or canned fruit. See the recipes for Cream Cheese Sauce, Cream Cheese Frosting, and Creamy Fruit Dip, for ideas.

A quick note for folks who have rogue nocturnal pets, specifically cats. I can’t drain my yogurt cheese in the sink overnight because cats will get into it and eat every bit of it while I sleep. To combat this, I set up my draining device and place it in the oven overnight. I find a large bowl or dishpan and invert a cereal bowl in the bottom of it. Then I place my strainer on top of the inverted cereal bowl. The inverted bowl acts like a rack, to keep the yogurt above the whey which drains out of it as it sits. The yogurt goes into the lined strainer as directed above. The whole apparatus goes on the bottom rack of the oven. I make sure the oven is turned off, shut the door and go to bed. In the morning, my cheese is perfect, having been well protected from lurking felines all night long. This method also works well if you want to save the whey to use in cooking. Some people prefer to drain their yogurt in the fridge, which is a great idea. My fridge is small though, so I’ve had to make other arrangements.

Soy Yogurt makes excellent soy yogurt cheeze. It can be used to replace dairy cream cheese in many recipes. It tastes a little fruitier and sweeter than dairy yogurt. Many people prefer it to dairy yogurt cheese. If you’re vegan you owe it to yourself to give this a try at least once. It is very good.

Chocolate Cream Frosting

  • 4 ounces cream cheese, softened
  • 1/4 cup evaporated milk
  • 1/4 cup unsweetened cocoa or carob powder
  • 1/3 cup honey
  • 1 teaspoon vanilla extract
  • 1-1/2 cups instant nonfat dry milk powder

Place the cream cheese in a bowl and let it come to room temperature. Pour the evaporated milk, cocoa, honey and vanilla. Use electric beaters to beat until smooth. Add the dry milk powder and a dash of salt. Beat for a full minute, or until rich and creamy. Some of the dry milk powder will dissolve completely, but some of it will remain in small white bits. That is just the nature of this frosting. The frosting may seem a little bit thin. Don’t worry, it will thicken on standing. Spread the frosting onto a large rectangular cake or on the sides and top of a layer cake.

You can sprinkle the top with coconut or ground almonds or any chopped nuts or dried fruits if you want to make it extra pretty. Allow to set for about 20 minutes before cutting.

Magic Milk Shakes

I love this recipe because it makes very rich milk shakes without any ice cream. I don’t always have ice cream in the house because the kids eat it so fast. With this recipe we can have delicious frosty milk shakes for a fraction of the cost of those using ice cream. And all the ingredients are on the pantry shelf.

  • 1-1/2 to 2 cups ice water
  • 1-1/2 cups nonfat dry milk powder
  • 2/3 cup sugar
  • 1/4 cup unsweetened cocoa
  • 1 teaspoon vanilla
  • 1 to 1-1/2 trays of ice cubes, as much as you can spare
  • 2 tablespoons corn oil plus a 5-second squirt of non-stick spray for emulsification purposes

Place all of the ingredients into the blender, including the oil and the non-stick spray. Use less water for thicker milk shakes and more water for shakes that are easy on your blender motor. The blender should be about 3/4’s full. Place the lid on. Process for a full 2 minutes. Pour into cups and serve. Makes 4 – 12oz servings. For preparation tips please see below.

Reader’s Tip: A reader named Chris made these with Splenda replacing the sugar measure for measure and said they turned out perfectly. If you like Splenda, then this tip would be a great way to reduce the calories and make them sugar-free. Thanks for sharing Chris!

Variations:

  • Add 1 tablespoon of instant coffee for a mocha shake
  • Add 1 very ripe banana for a chocolate banana shake
  • Add a big spoonful of peanut butter for a decadent Chocolate Peanut Butter Shake.
  • Add a few broken red and white candy mints for a refreshing Chocolate Mint shake.
  • To make Vanilla Milk Shakes, omit the cocoa powder, reduce the sugar to 1/2-cup and add 1 tablespoon (yes a full tablespoon) of vanilla flavoring. For a french vanilla milk shake crack in an egg too.

A few tips and a long rant:

I get more email about this recipe than I do about almost anything else. The people who love it always add the oil and the nonstick spray. The people who hate it seem to think they can get by without these ingredients. Let me make things clear. Fat makes things creamy. It may seem weird to add vegetable oil to a beverage, but manufacturers do it all the time. Coffee creamer has oil and shortening it. Fancy coffee mixes and hot cocoa mixes have oil and shortening added. Whipped topping and many ice creams have added vegetable fats. Read the labels if you don’t believe me. Dairy fat tends to go rancid when it is dried so it is seldom used in commercial products. Instead food manufacturers use vegetable fats, usually of the hydrogenated variety. They are cheaper than dairy fats, don’t require refrigeration, and are easier to use.

Fat is added to foods for many different reasons. For this recipe it acts as a flavor carrier and adds richness and depth to the texture and flavor of the finished shake. Oil is the ingredient that makes your milk shakes thick and creamy. If you make it without any added fat you will not get a milk shake that resembles Wendy’s Frosties. You will get chocolate ice. Chocolate ice is nice, but it isn’t a rich, creamy Frosty.

Think about how creamy mayonnaise is. It’s 99% vegetable oil. All of that creaminess comes from mixing oil with a small amount of vinegar and an emulsifier (eggs in the case of mayo). Then it’s all whipped to creamy perfection. To make your milk shakes creamy you need to emulsify the milk and the oil, the same way the oil and vinegar must be emulsified for mayonnaise. To emulsify something is to mix it up really well, so the particles won’t separate on standing.

Nonstick spray contains liquid lecithin as it’s active ingredient. Lecithin is found in eggs and in soybeans, both of which are natural emulsifiers. You can buy liquid lecithin at your local health food store or online from natural food resources. If you liked, you could use 1/2-teaspoon of liquid lecithin instead of the nonstick spray. Most folks don’t have liquid lecithin laying about the house though, so I give you the option of using nonstick spray instead.

Liquid lecithin is derived from soybeans. It is a fat; a healthy fat. When manufacturers discovered that liquid lecithin has nonstick properties they put it in a can with a propellent and thus invented nonstick spray. Before manufacturers discovered this, old hippies and health food freaks were using lecithin to grease their baking pans and adding it to salad dressings so they would stay mixed longer. Today, some vegans use liquid lecithin as an egg substitute in baking. Most store-bought chocolates and salad dressings have liquid lecithin added to give them the creamy satiny quality that we all look for in these products.

Which brings us back to this recipe. If you want a luscious, satisfying milk shake then follow the recipe and add the oil and the nonstick spray as directed above.
Before you write me and complain that this recipe advertises something that it doesn’t deliver, please check the recipe to see if you left anything out or fudged on any of the ingredients or directions. Try the recipe again, being sure to measure everything carefully. If you don’t add enough ice, then the recipe won’t be very thick. If you add too much water, then your blender will be overloaded. If you don’t add enough dry milk, then it will taste watery. If you only blend it for a moment or two, then it will be chunky instead of creamy. If you omit the oil and nonstick spray then you won’t get a milk shake. You’ll have something similar, but it will fall short of the mark. The directions are specific for a reason. If you follow them then you will have satisfying results. Assuming you doing everything as written and you still are not pleased, then you may write me and complain. I may be able to help out. Thank-you.

–The Management

P.S. In my original recipe I pointed out that for an almost fat free milkshake you may omit the oil and only use a squirt of nonstick spray instead. Many people were satisfied with this version and enjoyed it immensely. Since posting my rant, they have emailed requests that I include this option for others who may need it for dietary reasons. If you prepare milk shakes with this option and are not satisfied with your results, then try it with the oil added, to see if you like it better. After trying both versions you may write me and complain if need be.

I just love these homemade drink recipes. Here’s another favorite of mine for a chai tea mix.

Cafe Vienna Coffee Mix

  • 1/2 cup instant coffee
  • 2/3 cup sugar
  • 1/2 cup instant nonfat dry milk powder
  • 1/4 cup powdered coffee creamer
  • 1 teaspoon cinnamon
  • 1/4 cup store bought instant butterscotch or vanilla flavored pudding mix (optional)

Measure all of the ingredients into a clean, dry bowl. Use a fork to combine everything evenly. If you are ambitious, you can powder everything in a blender. I don’t always do this because I am lazy. You do get really impressive results from it though, and it is easier to do than one would expect. Transfer the mixture to a resealable container, or a pretty jar. Makes 2 1/2 cups.

To Prepare: Place 2 tablespoons of dry Cafe Vienna into a coffee cup. Add hot water to fill up the cup (about 3/4 cup hot water). Stir and serve.

Ready for another delicious frugal drink recipe? Try the fruit smoothies next. It’s such a versatile recipe and healthy too.

Cafe Latte Mix

  • 1/2 cup instant coffee
  • 1/3 cup sugar
  • 1 cup instant non-fat dry milk powder
  • 1/2 cup powdered coffee creamer
  • 2 teaspoon vanilla

This recipe has to be powdered in a blender. The vanilla makes things clumpy because it is a liquid, and the heaviness of the sugar makes it sink to the bottom while the coffee creamer rises to the top. Blending the mixture, takes care of all of these problems. Measure all of the ingredients (even the vanilla) into a blender container. Put the lid on. Process the mixture for about a minute, or until it is all powdery smooth, and the texture is even. This is actually a lot less work than it sounds like, and the texture is so impressively professional, that you may want to blend all of your coffee mixes from now on. Store in a container with a good lid. Makes 1- 2/3 cups.

This is very similar to Straight Up Latte, available for $3.50 a box from Foldger’s. Mine is a tiny bit stronger, and a little less sweet. I think it tastes better than the store-bought stuff, but I am a little biased.

To Prepare: Combine 3/4 cup of boiling water and 2 to 3 tablespoons of the mix. Stir to dissolve and serve.

If you are enjoying this frugal beverage mix, try Cafe Vienna recipe next. It’s just as creamy and delicious.

Orange Nutmeg Coffee Mix

  • 1/2 cup instant coffee
  • 2/3 cup sugar
  • 1 cup instant non-fat dry milk powder
  • 1/4 cup powdered coffee creamer
  • 1 to 2 teaspoons dry orange peel
  • 1/4 teaspoon nutmeg

Measure all of the ingredients into a clean, dry bowl. Use a fork to combine everything evenly. If you are ambitious, you can powder everything in a blender. I don’t always do this because I am lazy. You do get really impressive results from it though, and it is easier to do than one would expect. Transfer the mixture to a resealable container, or a pretty jar. Makes 2-1/2 cups.

This flavored coffee mix is very similar to orange cappuccino. This recipe tastes better though. The orange peel blends perfectly with the creamy coffee. Then a hint of old-fashioned nutmeg swirls around the edges of the cup, filling each sip with spicy, snuggly sweetness. This is my absolute favorite flavored coffee of all time.

To Prepare: Combine 3/4 cup of boiling water and 2 tablespoons of the dry mix in a coffee cup. Stir well and serve.

This is a great frugal beverage recipe, as is this one for Slushies. They make a great summer treat and will only cost you pennies.

Bavarian Mint Coffee Mix

  • 1/3 cup instant coffee
  • 1 cup instant dry milk powder
  • 1/2 cup powdered coffee creamer
  • 1/2 cup sugar
  • 1/4 cup unsweetened cocoa
  • 1/4 cup store-bought instant chocolate pudding mix
  • 6 to 8 red & white candy mints, crushed

Measure all of the ingredients (even the crushed candies) into a blender container. Put the lid on. Process the mixture for about a minute, or until it is all powdery smooth, and the texture is even. The finished result will have an impressively professional consistency. It might even inspire you to blend all of your coffee mixes from now on. Store the mixture in a container with a good lid. Makes 1-3/4 cups.

To Prepare: Combine 3/4 cup of boiling water and 3 tablespoons of the mix. Stir to dissolve and serve.

This chocolaty coffee has a refreshing mint overtone that really wakes up your taste buds. This coffee is the most like a dessert to me. Great ending for any meal, especially in the wintertime.

This mix makes a delicious yet frugal beverage… as does this recipe for orange nutmeg coffee mix.

Toffee Coffee Mix

  • 1/2 cup instant coffee
  • 1 cup instant non-fat dry milk powder
  • 1/2 cup powdered coffee creamer
  • 1/2 cup brown sugar
  • 1 teaspoon dry fat-free butter flakes, like Butter Buds (optional, but good)
  • Pinch salt
  • 1/4 cup store-bought butterscotch flavored instant pudding mix (optional, but good)

Measure all of the ingredients into a clean, dry bowl. Use a fork to combine everything evenly. If you are ambitious, you can powder everything in a blender. I don’t always do this because I am lazy. You do get really impressive results from it though, and it is easier to do than one would expect. Transfer the mixture to a resealable container, or a pretty jar. Makes 2 1/2 cups.

This recipe has a creamy, caramel, toffee flavor. It reminds me of hot chocolate, only with a toffee flavor instead of a chocolaty flavor. Did that make sense? It’s smooth, creamy fullness is similar to hot chocolate, only with a caramel note instead of a chocolate blast. Hmmm, not much better. Okay, I’ll try again later, maybe all of the brain cells will be working then.

To Prepare: Combine 3/4 cup of boiling water and 3 tablespoons of the dry mix in a coffee cup.

Here’s another one of my frugal drink mixes. This one is for a bavarian mint coffee mix. Enjoy!

Mocha Espresso Coffee Mix

  • 1/2 cup instant coffee
  • 1/2 cup sugar
  • 2 cups instant dry milk powder
  • 1/2 cup powdered coffee creamer
  • 1/4 cup unsweetened cocoa
  • 1/4 teaspoon cinnamon (optional)
  • 1/4 cup instant vanilla or chocolate flavored pudding mix (optional)

Measure all of the ingredients into a clean, dry bowl. Use a fork to combine everything evenly. If you are ambitious, you can powder everything in a blender. I don’t always do this because I am lazy. You do get really impressive results from it though, and it is easier to do than one would expect. Transfer the mixture to a resealable container, or a pretty jar.

To Prepare: Place 2 tablespoons of Mocha Espresso powder in a small coffee cup. Add hot water to fill the cup (about 1/2 cup hot water.) If you are using a large coffee cup, increase the amount of Mocha Espresso powder you add. For instance, use 3 tablespoons to an average size coffee cup, (adding about 3/4 cup hot water). Stir well and serve.

No need to spend a fortune at the coffee shop, try some of my frugal drink recipes instead, like this toffee coffee mix for example.