Showing posts with label French vanilla recipes. Show all posts
Showing posts with label French vanilla recipes. Show all posts

Thursday, October 30, 2014

Creamy Vanilla Root Beer Float

I bet you can’t remember the last time you had a root beer float and just this makes you want to make one! But before you run to the kitchen you may want to go to the liquor store and grab a bottle of Cruzan Vanilla Rum. Creamy Vanilla Root Beer Float is exceptionally smooth and delicious.


1/2 cup A&W Root Beer, cold
1/2 cup club soda, cold
1/4 cup International Delight® French Vanilla, chilled
2 scoops vanilla ice cream

2 shots Cruzan Vanilla Rum


Combine the root beer, rum, club soda and International Delight French Vanilla in tall glass. 

Top with ice cream and serve immediately. 

Serving size: One Serving

Wednesday, October 29, 2014

French Vanilla Coffee Earthworms

These delicious earthworms will have your guess wondering if they are real worms. They taste great and look real what more can you ask for?


6 packs unflavored gelatin
1/4 cup sugar
1/2 cup whipping cream
1/4 cup International Delight French Vanilla Creamer
3 cups French Vanilla coffee, double strenght and freshly brewed
100 flexible straws
1 quart size container
4 (16-24 oz.) glasses


In a sauce pan combine gelatin, sugar and coffee; stir constantly.

Bring to a boil and then remove from heat.

Stir until gelatin is completely dissolved; let cool to lukewarm.


Create four bundles of straws by separating them into piles of 25.

Gather together and place a rubber ban around the top, middle, and bottom of each pile of straws.

Stand bundles inside each glass.

Complete Project

Divide coffee in 1/2 and pour into 2 large measuring cup.

In one combine whipping cream and creamer mix well.

Pour black coffee in the straws until they are filled to the 1/2 way point.

Then pour the coffee with creamer mixture in until you have poured in 3/4 of an inch into the straws.

Now top with black coffee until the straws are filled.

Set aside until the coffee is firm.

Hold under warm water until they slide out or squeeze them out by using a rolling pin starting at one end and slowly rolling to the other end.