Camp Coffee (Hot Milk)

The drink Camp was made for: a few teaspoons of the Glasgow coffee and chicory essence stirred into hot milk. It is sweet, mild and roasty, more chicory than coffee, and for most of the twentieth century it was Britain’s instant coffee. The maker’s directions are 2 to 3 teaspoons a mug.

Untested: not yet made in this kitchen. It is here for the Camp Coffee page.

Ingredients

• 2 to 3 teaspoons Camp coffee essence
• 1 mug (about 250 ml, 1 cup) milk, or half milk and half water
• Sugar to taste, optional (Camp is already sweet)

Directions

1. Heat the milk until steaming, but not boiling, in a pan or the microwave.
2. Put the Camp in the mug, pour in the hot milk and stir. Taste, and add more Camp for a stronger cup.
3. For iced Camp coffee, stir the essence into cold milk over ice instead.

Notes

Where this comes from The maker’s directions on campcoffee.co.uk: 2 to 3 teaspoons of Camp to a mug or glass, with 100 to 200 ml of hot water, then milk; or over ice. The pack gives 2 to 3 teaspoons in warm or cold milk. Caffeine Camp is 4% coffee extract, so a mug carries much less caffeine than a cup of brewed coffee. No figure is published. The photo A bottle of Camp in the hand, not the finished drink.