The Brand

This iconic brand, owned by McCormick, was established in 1876 for Scottish soldiers engaged in field campaigns in India, where real coffee was almost impossible to get hold of. This substitute coffee product was a store cupboard staple during both World wars.

The Product

Camp has a mild sweet coffee/chicory flavour and has moved with the times, from being purely a substitute coffee drink to now selling as a home baking ingredient. It helps make the perfect tiramisu or coffee and walnut cake!

Why We Love It

Camp is a truly iconic brand of nostalgia and has a great story behind it. It is a highly versatile product as it can be used in hot and cold drinks, or as a flavouring for sponges, ice creams and icings.

Recipe Inspiration - Camp Coffee and Hazelnut Cheesecake
- 113 g butter
- 100 g self-raising flour
- 142 ml double cream, lightly whipped
- Whole hazelnuts (optional)
- 227 g digestive biscuits, finely crushed
- 227 g full fat soft cream cheese
- 57 g caster sugar
- 2 large eggs
- 20 ml Camp Coffee
- 142 ml double cream, lightly whipped
- 28 g hazelnuts, finely chopped

Method: Preheat the oven to 180°C/350°F/gas mark 4. Melt the butter in a saucepan and stir in the digestive biscuits. Use to line the base and sides of a 225mm/9” flan dish and bake for 5 minutes. Leave to cool, then place in the fridge for 30 minutes to set. Reduce the oven temperature to 160°C/325°F/gas mark 3. Soften the cream cheese and place in a bowl with the sugar, flour and cream then whisk until smooth. Beat in the eggs then add the Camp Coffee essence and mix well. Sprinkle the chopped hazelnuts onto the base of the flan dish and pour over the cheese mixture. Bake in the oven for 35-40 minutes or until set. When cold, decorate with the swirls of cream and whole hazelnuts if desired.

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