Monday, 12 July 2010
I don't drink masses of coffee, but at the weekend I always treat myself to a cup or two. This past Saturday was so sweltering that I couldn't face the hot stuff, but my beau promised that a retro glass of Camp Coffee would hit the spot. We bought this age-old syrup at the local supermarket and the combination of sweetened chicory and coffee was pretty delicious. The below recipe was my own experiment but worked a treat.
Camp Coffee Cooler
Dissolve two spoonfuls of a good quality instant coffee into a little cold water.
Load in as many ice cubes as you can.
Fill the glass with semi skimmed milk, then add three teaspoons of Camp Coffee and stir furiously!