- 1 pound ground coffee
- 2 tablespoons almond extract
- 2 tablespoons vanilla extract
- Place coffee in a large jar with tight-fitting lid. Add extracts. Cover and shake well. Store in an airtight container in a cool, dark and dry place or in the freezer. Prepare coffee as usual. Yield: 1 pound.
Originally published as Vanilla-Almond Coffee in Country Woman Christmas 1996, p41
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