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Camping Recipes
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Favorite Camping Recipes
Russian Tea #2
1 c Instant tea
2 c Tang instant orange drink
1 Envelope dry lemonade mix
2 c Sugar
2 ts Cinnamon
1/2 ts Cloves
Mix all ingredients thoroughly. Keep in sealed jar. Mix with hot or cold water -- 3 to 4 teaspoon to a
glass, more or less to taste.
Mexican Coffee
1 qt Milk
1 ts Ground cinnamon
1 ts Vanilla extract
2/3 c Instant cocoa mix
8 c Boiling water
1/3 c Instant coffee granules
Whipped cream
Garnish: cinnamon sticks
Combine first 3 ingredients in a Dutch oven; cook over medium heat until thoroughly heated. Stir
in instant cocoa mix. Combine boiling water and coffee granules; stir into milk mixture. Serve with
a dollop of whipped cream and, if desired, garnish with cinnamon stick.
Hot Cocoa
1/2 c Cocoa Powder
1 t Corn Starch
1/3 c Sugar
1 c Water (Divided)
1 c Milk
Mix Cocoa, corn starch and sugar with 1/2 cup water. Heat on low until ingrediants are dissolved.
Add remaining 1/2 cup water and milk. Heat over low heat until mixture thickens.
Recommeded high quality cocoas are Pernigotti and De Zaan. Hersheys cocoa may require
reducing corn starch to 1/2 tsp.
Ice Cream Sodas
---BLACK-AND-WHITE---
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Camping Recipes
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2 tb Chocolate syrup
Seltzer water
1 Vanilla ice cream;scoop of
---CANARY ISLAND SPECIAL---
2 tb Vanilla syrup
Seltzer water
1 Chocolate ice cream;scoop of
---BLACK COW---
1 tb Chocolate syrup
Root beer; Coca-cola makes a Brown Cow
1 Vanilla ice cream; scoop of
-hold the whipped cream
---STRAWBERRY SODA---
1/4 c Strawberry syrup
Milk; splash of
Seltzer water
1 Vanilla ice cream; scoop of or strawberry ice cream
---HOBOKEN---
1/2 c Pineapple syrup
Milk; splash of
Seltzer water
1 Chocolate ice cream; scoop o
---TOP EACH SODA WITH WHIPPED CREAM---
Put 2 Tbsp syrup in bottom of large, tall glass. Add seltzer water, stirring as you pour, to within 2
inches of the lip of the glass. Add one large scoop of very firm ice cream, trying to get it to straddle
the lip of glass, yet still submerged in the seltzer to begin reacting with the bubbles to create a
foamy head. Top with whipped cream.
SERVES: 1
Russian Tea #3
1 3/4 c Tang (orange drink mix)
1 pk (1/2 oz) lemonade, unsweetened
1 c Sugar (optional)
1 c Instant tea
1 ts Cinnamon
1/2 ts Ground cloves
Dash salt
Mix ingredients.
Use 2 teaspoons per serving.
Hot Chocolate Mix
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1 8 qt. pkg powdered milk
1 1 lb. can Quik (choc. mix)
1 c Powdered sugar
1 6 oz. jar dry non-dairy
Coffee Creamer
Combine all ingredients, being sure to mix thoroughly. Store in air-tight container until ready to
use. For a cup of hot chocolate, use about 1/3 cup of the mix per mug and add very hot water. Use
more or less mix according to your taste. This dry recipe makes about 1 gallon of dry mix.
Hot Cocoa Mix
2 c Nonfat dry milk powder
3/4 c Sugar
1/2 c Hershey's Cocoa or Hershey's European Style Cocoa
1/2 c Powdered non-dairy creamer
ds Salt
In large bowl, combine all ingredients; blend well. Store in tightly covered container. 3-3/4 cups
mix (About fifteen 6-ounce servings).
Single Serving: Place 1/4 cup mix in heatproof cup or mug; add 3/4 cup boiling water. Stir to
blend. Serve hot, topped with marshmallow, if desired.
Hershey's is a registered trademark of Hershey Foods Corporation.
Recipe may be reprinted courtesy of the Hershey Kitchens.
Hot Cocoa
1/2 c Sugar
1/4 c Hershey's Cocoa
ds Salt
1/3 c Hot water
4 c (1 qt.) milk
3/4 ts Vanilla extract
Miniature marshmallows or sweetened whipped cream (optional)
In medium saucepan, stir together sugar, cocoa and salt; stir in water. Cook over medium heat,
stirring constantly, until mixture comes to a boil. Boil and stir 2 minutes. Add milk; stirring
constantly, heat to serving temperature. Do Not Boil. Remove from heat; add vanilla. Beat with
rotary beater or whisk until foamy.
Serve topped with marshmallows or whipped cream, if desired. Five 8-oz. servings.
Variations: Add one of the following with the vanilla extract:
Spiced Cocoa: 1/8 teaspoon ground cinnamon and 1/8 teaspoon ground nutmeg. Serve with
cinnamon stick, if desired.
Mint Cocoa: 1/2 teaspoon mint extract or 3 tablespoons crushed hard peppermint candy or 2 to 3
tablespoons white creme de menthe. Serve with peppermint candy stick, if desired.
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Camping Recipes
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Citrus Cocoa: 1/2 teaspoon orange extract or 2 to 3 tablespoons orange liqueur.
Swiss Mocha: 2 to 2-1/2 teaspoons powdered instant coffee.
Cocoa au Lait: Omit whipped cream. Spoon 2 tablespoons softened vanilla ice cream on top of each
cup cocoa at serving time. Slim-Trim
Cocoa: Omit sugar. Combine cocoa, salt and water; substitute skim milk. Proceed as above. With
vanilla, stir in sugar substitute with sweetening equivalence of 1/2 cup sugar.
Canadian Cocoa: 1/2 teaspoon maple extract.
Microwave Single Serving: In microwave-safe cup or mug, combine 1 heaping teaspoon Hershey's
Cocoa, 2 heaping teaspoons sugar and dash salt. Add 2 teaspoons cold milk; stir until smooth. Fill
cup with milk. Microwave at HIGH (100%) 1 to 1-1/2 minutes or until hot. Stir to blend; serve.
Hershey's is a registered trademark of Hershey Foods Corporation.
Recipe may be reprinted courtesy of the Hershey Kitchens.
Nepali Spiced Tea
1 pk Spiced tea pouch
4 c Boiling water
Milk, warmed (1-2 cups)
Sweetener to taste
Steep the tea in water for 3-5 minutes. Add 1-2 cups warm milk. Add sweetener to taste.
Iced Tea
1/2 ts Vanilla
1/2 ts Almond Extract
1/4 c Lemon Juice
1/2 c Sugar
1 qt Tea, freshly brewed
Combine all ingredients.
Dishwasher Punch
1 cn Pineapple juice
1/2 qt Apple juice
1 pk Grape Koolaid
2 pk Berry punch Koolaid
1 pk Tropical Punch Koolaid
1 1/2 pk Strawberry Koolaid
11 qt Water
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Camping Recipes
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1 Red food color
Make sure all koolaid is pre-sweetened (or add appropriate sugar. Mix all dry together. Add water
and juices. stir well. Add food color until it looks drinkable. Without food color, it should look like
it's name.
Witches Brew
1 qt Apple juice
1 1/2 c Canned, unsweetened pinapple
2 tb Fresh lemon juice
3 Cinnamon sticks
Mix all ingredients together in a saucepan.
Heat over low heat until ready to serve. Remove cinnamon sticks.
Ladle brew into serving cups.
Tea Punch
3 c Tea; strong
1 c Lemon juice
4 c Orange juice
2 c Raspberry syrup; or grenadin
1 c Pineapple, crushed
Sugar; to taste
2 qt Club soda; chilled
Combine all ingredients except club soda in a punch bowl with a large block of clear ice; allow to
chill thoroughly. (If fresh fruit juices are used, they should be strained.) Add club soda just before
serving.
Indian Style Lemonade
8 c Water
1/2 c Fresh lime juice
2/3 c Fresh lemon juice
1 1/3 c Maple syrup
1/2 tb Freshly grated ginger
1/8 ts Cayenne, optional
Combine all ingredients in a large pitcher or punch bowl. Serve at room temperature or chilled.
Hot Cider Punch
4 c Water
4 c Apple cider
2/3 c Orange flavor Tang
1/4 ts Cinnamon
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