Camp Chicory & Coffee Essence

A true British classic, Camp Coffee Essence has been a kitchen favourite used in family recipes for generations.
Made with a delicious blend of chicory and coffee, this ready-to-use essence is your secret ingredient for adding rich, delicious flavour to cakes, bakes, drinks and desserts.
Whether you’re making a classic Coffee & Walnut Cake, a creamy Tiramisu, or adding a twist to your morning shake, Camp brings a taste of tradition and flavour to every creation.

How to Use:
•Drinks: Add 2–3 tsp of Camp to warm or cold milk for a delicious coffee drink. Try an iced version or mix with a splash of brandy, whisky, or liqueur for a Camp cocktail.

•Bakes & Desserts: Add Camp Coffee Essence to cakes, buttercream, biscuits, brownies, meringues, or cream. Try mixing into mascarpone or cream to serve with a pecan or walnut tart.

Made in the UK and still true to its original recipe, first created over 140 years ago, Camp is ready-to-use, with an easy pour format ensuring consistency and saving prep time and waste. Gluten Free. 

For more recipes and inspiration visit campcoffee.co.uk

Camp has been a kitchen favourite used in family recipes for generations.
Made with a delicious blend of chicory and coffee, this ready-to-use essence is your secret ingredient for adding delicious flavour to cakes, bakes, drinks and desserts.

Whether you’re making a classic Coffee & Walnut Cake, a creamy Tiramisu, or adding a twist to your morning shake, Camp brings a taste of tradition and flavour to every creation.

United Kingdom

Camp

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

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.

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

Ready to Use in Drinks, Bakes and Desserts, Natural chicory & coffee essence,, Home-baking favourite & Store cupboard staple, British brand, Made in the UK, Gluten Free

Plastic Bottle

For more information & recipe inspiration visit: campcoffee.co.uk

Follow us on Instagram @campcoffeeuk or join the Camp Coffee Club on Facebook @CampCoffeeClub

Share your Camp Coffee creations with #campcoffee #campcoffeeclub

Gluten free; Suitable for Vegans; Suitable for Vegetarians

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

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

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

United Kingdom

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

Disclaimer:
Adults need around 2000 kcals a day (not applicable to non-food products or pet food). You should note that all products are subject to change and this can include the ingredients, allergens, nutrition, storage information, safety warnings, cooking instructions and alcohol content. Therefore it is important you check the labels and allergy advice of products supplied in each delivery. This page serves as a summary for information purposes only, and is designed to enhance your shopping experience on the website. While we have taken care in preparing this summary and believe it to be accurate, it is not a substitute for reading the product packaging and label prior to use. Where this description contains a link to another party's website for further information about the product, please note that Wm Morrisons Supermarkets Limited has no control over and no liability for the contents of a 3rd party website. You should also note that the picture images show only our serving suggestions of how to prepare your food - all table accessories and additional items and/or ingredients pictured with the product you are purchasing are not included. This data is supplied for personal use only. It may not be reproduced in any way whatsoever without Wm Morrisons Supermarkets Limited prior consent, nor without due acknowledgement.

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.