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Old-Fashioned Campfire Coffee

Ever wonder why coffee always taste so good when it was made
over a campfire?

The secret is whole eggs. This includes the shells which gives
coffee that rich flavor. It makes getting up in the morning in
the outdoors a pleasure. With the pure, fresh water of the
mountain stream, coffee reaches its height.

1 – cup ground coffee
2 – eggs
1-1/2 - cups cold water
12 – cups freshly boiled water
1/4 - teaspoon salt
1. Wash eggs, break shells, and beat slightly.
2. Put 1-cup cold water and eggs in large coffeepot and mix.
3. Add salt and coffee grounds.
4. Pour boiling water into pot onto coffee grounds and stir.
5. Cover pot and stuff the spout.
6. Put over fire or on store, over direct heat.
7. When the coffee comes to a boil, let simmer 3-minutes.
8. Pour in 1/2-cup cold water to settle grounds. Let stand 1-minute, and serve.

Viennese Coffee

This traditional mixture of coffee, cream,
and chocolate is rich and decadent…
perfect for a lazy weekend morning or
an afternoon treat.
Not for dieters, this special drink is a
wonderful way to relax and indulge yourself.

2 tablespoons heavy cream
2 ounces chopped semisweet chocolate
2 cups freshly brewed hot coffee
Whipped cream
Cinnamon

Mix the heavy cream and chocolate in a
medium heavy saucepan. Place over low
heat and cook, stirring frequently, until the
chocolate is melted and smooth.
Slowly whisk in the hot coffee.
Pour into cups and top with whipped cream and cinnamon.

Makes 2 servings.

Caribbean (hot)

1 coconut
2 cups milk
4 cups strong coffee
1 tablespoon sugar

Punch two holes into coconut, pour liquid into saucepan
Bake coconut for 30 minutes at 300 F degrees
Break open coconut, remove meat, and grate.
Mix coconut meat, coconut liquid, and milk in a sauce pan
Heat over low heat until creamy.
Strain
Toast grated coconut under broiler
Mix milk mixture, coffee, and sugar
Pour into mugs, garnish with toasted coconut.
8 servings

White Chocolate Coffee

White chocolate and coffee join together
to create this warming beverage.

3 ounces white chocolate, chopped
2 cups half-and-half or whole milk
2 cups hot freshly brewed coffee
Whipped cream and chocolate curls, optional

Microwave the chocolate and half-and-half in a
medium microwaveable bowl on high for
2 minutes, stirring halfway through cooking time.
Stir until the chocolate is completely melted and
the mixture is smooth.
Stir in the coffee. Pour into large cups or mugs.
Top each serving with whipped cream and c
hocolate curls, if desired. Serve immediately.
Makes 6 servings.

Mexican Coffee

This is a wonderful drink or dessert.
And you wouldn't be the first person to
spike it with a little Kahlua.

1 quart whole milk
1 teaspoon cinnamon
1 teaspoon vanilla extract
2/3 cup instant cocoa mix
8 cups of strong gourmet coffee
whipped cream
Combine first three ingredients in a
Dutch oven, and cook over medium
heat until thoroughly heated.
Do not allow to boil. Stir in instant cocoa mix.
Add coffee
Serve with a dollop of whipped cream and,
if desired, garnish with cinnamon sticks.
Makes 3 quarts.

Austrian Spiced Coffee

4 tablespoons of freshly ground coffee
4 strips of lemon peel (about 3" x 1/2")
4 strips of orange peel (same size as above)
20 whole cloves
1 quart cold water
8 teaspoons of brown sugar

Place lemon peels, orange peels, and cloves in bottom of coffee filter.
Put coffee grounds on top and then brew coffee. Sweeten with 2
teaspoons of brown sugar or adjust to taste.
(serves 4)

La Isla Mocha

1 1/2 cups of coffee of your choosing
1/2 cup whipping cream
4 teaspoons chocolate syrup
2 teaspoon of sugar
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg

Whip cream, nutmeg, sugar and only 1/4 teaspoon of the cinnamon
until it peaks. Put 1/4 teaspoon of cinnamon into each of two mugs.
Now add 2 teaspoons of chocolate syrup into each mug.
Add 3/4 cup of hot coffee to each mug and stir.
Top with the whipped cream and drizzle with a little more chocolate syrup.
(serves 2)