Description
Welcome to Camp Chicory & Coffee Essence – a delicious blend of coffee and chicory that has been delighting customers for over 140 years. Camp Coffee is the perfect way to add some extra flavour to your favourite recipes. Whether you’re making coffee drinks, bakes or desserts, this timeless classic adds just the right amount of flavour.
Camp Chicory & Coffee Essence is an easy way to enhance any recipe. Enjoy café-style treats at home with cappuccinos or hot chocolate made with Camp Coffee or bake up a treat with delicious brownies, showstopping cakes and even ice-cream!
Camp Coffee is every baker’s secret ingredient!
A TRADITIONAL RECIPE – Camp Chicory & Coffee Essence has been blended using a traditional recipe. This special ingredient has been passed down the generations at home and continues to be used in trusted family recipes.
STORE CUPBOARD FAVOURITE – It has a long shelf life so you can always have it on hand when you need it.
ENDLESS POSSIBLE USES – Not only can Camp Chicory & Coffee Essence be used to create coffee drinks and baked goods, but it can also be used in desserts, cocktails and so much more! There are endless possibilities when it comes to using Camp Coffee
Why not try
Drinks
Simply add 2-3tsp to warm or cold milk to make a delicious coffee based drink.
Camp Iced Coffee – simply add 2-3 teaspoons of Camp Coffee into a glass of ice cold milk.
For a luxurious taste, why not add a splash of brandy, whisky, or liqueur or even try a Camp Coffee Cocktail.
Bakes and Deserts
Adding Camp Coffee to flavour cakes, buttercream, biscuits, brownies, meringues and cream. We love to add a little Camp Coffee to mascarpone or cream before serving with pecan or walnut tart.
For more recipes and inspiration visit www.campcoffeeclub.co.uk
Facebook Camp Coffee Club
Ready to Use in Drinks, Bakes and Desserts, Gluten Free, Vegetarian Society Approved, Vegan Approved, Original Recipe
Uses / Instructions
Storage
Once opened keep refrigerated and use within 28 days. Store in a cool dry place.
Best Before End: See Below
Preparation and Usage
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.
Recipes
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.
Package Type
Plastic Bottle
Ingredients
Sugar, Water, Chicory Extract (25%), Dried Coffee Extract (4%)
