Café Viennese (make ahead and store for future use or put in a pretty jar with a ribbon and give as a holiday gift)
1 Cup Mount Hagen Instant Coffee Regular or Decaf
2 Cups Instant Hot Cocoa Mix
2 Cups Powdered Creamer
1 ½ Cups Sugar
1 Teaspoon Cinnamon
½ Teaspoon Nutmeg
Preparation: Mix all ingredients together. Store in airtight container. When ready to make a cup of Café Viennese, use about 3-4 heaping teaspoons per cup of almost boiling water. For extra effect, you can add whipped cream and spring with cinnamon.