|¾ cup||Non-dairy coffee creamer|
|½ cup||Dutch process cocoa; (we used Droste brand)|
|¾ cup||Confectioners sugar|
|½ teaspoon||Peppermint extract|
Combine all ingredients in a container with a tight fitting lid. Shake well to blend. Store in airtight container and give creamer with the recipe for Bavarian Mint Coffee. Yields 15 servings. To make Bavarian Mint Coffee: In a mug, combine 2 tablespoons of creamer with 6 ounces of coffee.
Posted to recipelu-digest by Lynn Nelson <lynnn@...> on Feb 08, 1998
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