Camp Chicory & Coffee Essence 241ml

Brand

Camp

Features

Ready to Use in Drinks, Bakes and Desserts, Gluten Free, Vegetarian Society Approved, Vegan Approved, Original Recipe

Pack Size

241

Unit (free text)

ml

Ingredients

Sugar, Water, Chicory Extract (25%), Dried Coffee Extract (4%)

For allergens, see ingredients in bold

Recycling Other Text

Please Recycle Me

Telephone Helpline

Email Helpline

Web Address

info@campcoffeeclub.co.uk

Company Name

RH Amar

Fax Number

SEO Metatag

Coffee Essence

Coffee Cake

Social Media

Facebook Camp Coffee Club

Manufacturers Address

RH Amar, Turnpike Way, HP12 3TF, UK. RH Amar, 5 Fitzwilliam Square, Dublin 2, D02 R744, ROI.

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.

Storage

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

Return To

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

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.

Company Address

Turnpike Way, HP12 3TF, UK. 5 Fitzwilliam Square, Dublin 2, D02 R744, ROI.