Description
Buy Camp Chicory & Coffee Essence 241ml
Camp Chicory & Coffee Essence is a concentrated liquid blend of roasted coffee and chicory, designed to deliver a rich, bold flavor with minimal preparation. Chicory, known for its slightly nutty, earthy flavor, blends seamlessly with premium coffee to create a unique taste that is both smooth and robust. This essence is perfect for those who prefer a strong coffee flavor but want a quicker and easier way to enjoy their favorite brew without the hassle of brewing grounds.
What is Camp Chicory & Coffee Essence?
Camp Chicory & Coffee Essence is a concentrated liquid blend of roasted coffee and chicory, designed to deliver a rich, bold flavor with minimal preparation. Chicory, known for its slightly nutty, earthy flavor, blends seamlessly with premium coffee to create a unique taste that is both smooth and robust. This essence is perfect for those who prefer a strong coffee flavor but want a quicker and easier way to enjoy their favorite brew without the hassle of brewing grounds.
Key Benefits of Camp Chicory & Coffee Essence
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Rich, Bold Flavor
Combining the full-bodied taste of coffee with the slightly earthy and nutty notes of chicory, this essence delivers a robust flavor that’s perfect for coffee lovers who enjoy a strong cup. Whether you’re making a hot coffee, iced coffee, or a specialty drink, the Camp Chicory & Coffee Essence provides the depth and richness you’re looking for.
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Quick and Convenient
With its concentrated formula, Camp Chicory & Coffee Essence offers a fast, hassle-free way to prepare your coffee. No more grinding beans or waiting for a brew – simply add the essence to hot water or milk and enjoy a rich, flavorful cup in seconds.
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Versatile and Easy to Use
This coffee essence can be used in a variety of ways – whether you prefer your coffee hot, cold, or blended into smoothies, desserts, or baking recipes, it’s a perfect ingredient for creating a wide range of delicious drinks and treats.
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Perfect for Busy Lifestyles
Ideal for those who are always on the go, Camp Chicory & Coffee Essence saves time while delivering a high-quality, flavorful coffee experience. Keep a bottle on hand at work, home, or on your travels for a quick and satisfying coffee fix.
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Ideal for Coffee Blends
Chicory has been used in coffee blends for centuries, especially in regions like New Orleans, to add depth and reduce the acidity of regular coffee. Camp Chicory & Coffee Essence brings this traditional blend to your cup, offering a unique twist on your everyday coffee routine.
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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%)
