Camp Chicory & Coffee Essence 241ml

Store in a cool dry place.
Once opened keep refrigerated and use within 28 days.

Best Before End: See Below

Simply add 2-3tsp to warm or cold milk to make a delicious coffee based drink.
Ready to use, it is the perfect way to add coffee flavour to your favourite bakes, desserts and sauces.

Why not try...
Adding Camp Coffee to flavour cakes, biscuits, puddings, meringues and cream.
Adding a little Camp Coffee to mascarpone or cream before serving with pecan or walnut tart.
Making iced coffee by adding 2-3 teaspoons of Camp Coffee into a glass of ice cold milk.
For a luxurious taste, try serving Camp Coffee with a dash of brandy, whisky or liqueur.

Gingerbread Latte - serves 4 small drinks
• 2 tsp ground ginger
• 1 ½ tsp cinnamon plus extra to serve
• Pinch of nutmeg
• 2 tbsp ginger syrup from a jar of stem ginger or any ginger drinks syrup
• 2 tsp soft brown sugar
• 500ml whole milk
• 2 tbsp Camp Coffee
• 200g whipped cream

In a medium saucepan, combine the spices, sugar and stem ginger syrup with the milk and heat gently, whisking until the sugar has dissolved, heat until piping hot but do not boil. Turn off the heat then whisk in the Camp Coffee.
Pour into glasses and top with whipped cream, a little dusting of cinnamon and a mini gingerbread biscuit.


Camp Coffee Christmas Cupcake Wreath, with rich coffee sponge, creamy vanilla frosting and festive decorations.

INGREDIENTS FOR THE CUPCAKES
• 200g unsalted butter, softened
• 200g light muscovado sugar
• 1tsp vanilla extract
• 4 free range eggs
• 2tsp ground cinnamon
• ½tsp baking powder
• 200g self-raisingflour
• 1tbsp Camp Coffee

FOR THE TOPPINGS
• 150g unsalted butter, softened
• 300g sifted icing sugar
• 1tsp vanilla extract
• Decorations - Mini gingerbread cookies, festive sprinkes

TO MAKE THE CUPCAKES
1 Preheat the oven to 180°C/160°C Fan/Gas 4.
2 Beat together the butter, sugar and vanilla until pale and creamy.
3 Gradually beat in the eggs, one at a time.
4 Mix the cinnamon and baking powder into the flour. Gradually stir into the wet mixture until
combined. If using a stand mixer or electric whisk, set it to slow.
5 Add the Camp Coffee and mix through, then put the mixture into the cupcake cases, filling halfway.
6 Bake mini cupcakes for 8-10 minsand standard size for 12-15 mins.
Leave to cool. You can make the cakes up to 3 days ahead – store
in an airtight container. Frost and decorate shortly before serving.

TO ASSEMBLE AND DECORATE
1 To make the buttercream frosting, beat together the butter, icing sugar and vanilla until pale and fluffy.
2 Fit the nozzle to the piping bag and fill with the frosting.
3 To assemble the wreath, create a circle of mixed-size cupcakes on a table, large plate or cake board.
4 Hold the piping bag vertically and swirl in a circular motion to over each cake from the middle
to the outer edge. The frosting should touch between the cakes to give the wreath a joined-up look.

Camp Coffee and Walnut Cake
Ingredients

30ml (2 tbsp) Camp Coffee
225g (8oz) very soft butter, plus extra to grease
225g (8oz) dark muscovado sugar
225g (8oz) self-raising flour
1 tsp baking powder
4 large eggs
50g (2oz) walnuts

For the coffee icing
30ml (2 tbsp) Camp Coffee
175g (6oz) soft butter
350g (12oz) icing sugar
50g (2oz) walnuts

Method
1. Pre-heat the oven to 180°C/350°F/Gas Mark 4, then butter and line the base of two deep 20cm (8in) sandwich cake tins.
2. Add all the cake ingredients, except the Camp Coffee and walnuts, into a large mixing bowl and beat together until smooth. Stir in the Camp Coffee until thoroughly blended then carefully fold in the walnuts. Divide the mixture evenly between the two prepared tins and level the tops.
3. Bake in the oven for 25-30 minutes or until golden brown and shrinking away from the sides of the tin. The sponge should spring back when lightly pressed. Cool on a wire rack before icing.
4. To make the icing, beat the butter and icing sugar together in a mixing bowl until smooth. Beat in the Camp Coffee and divide the mixture into two. Place one cake on a cake stand and spread on half of the icing. Top with the other cake, finishing with a layer of the icing on top. Place walnuts on the butter icing to decorate.

Plastic Bottle

Pack - Glass

Storage:
Once opened keep refrigerated and use within 28 days. Store in a cool dry place.
Best Before End: See Below

Camp

Camp is a firm family favourite as a hot drink when mixed with warm milk.

Great to use in baking.

Chicory & Coffee essence with added sugar.
Camp is a firm family favourite as a hot drink when mixed with warm milk.

RH Amar,
Turnpike Way,
HP12 3TF,
UK.

RH Amar,
5 Fitzwilliam Square,
Dublin 2,
D02 R744,
ROI.

United Kingdom

RH Amar,
Turnpike Way,
HP12 3TF,
UK.

RH Amar,
5 Fitzwilliam Square,
Dublin 2,
D02 R744,
ROI.
www.campcoffeeclub.co.uk
For information on this product please contact: info@campcoffeeclub.co.uk