Creamy Hot Cocoa:
- 1/3 cup unsweetened cocoa powder
- 3/4 cup white sugar
- 1 pinch salt
- 1/3 cup boiling water
- 3 1/2 cups milk
- 3/4 teaspoon vanilla extract
- 1/2 cup half-and-half cream
Combine the cocoa, sugar and pinch of salt in a saucepan. Blend in the boiling water. Bring this mixture to an easy boil while you stir. Simmer and stir for about 2 minutes. Watch that it doesn't scorch. Stir in 3 1/2 cups of milk and heat until very hot, but do not boil! Remove from heat and add vanilla. Divide between 4 mugs. Add the cream to the mugs of cocoa to cool it to drinking temperature.
Champurrado (Thickened Mexican Hot Chocolate Drink):
- 3 cups water
- 2 cinnamon sticks
- 1 anise star
- 1/4 cup masa harina
- 2 cups milk
- 1/2 disk Mexican chocolate chopped (Abuelita or Ibarra chocolate)
- 3 ounces piloncillo chopped or 1/2 cup packed brown sugar
In a large saucepan, boil water with the two cinnamon sticks and anise star. Remove from the heat, cover and let the cinnamon sticks and anise star steep for about 10 minutes. Remove the cinnamon sticks and anise star, return to low heat and slowly add the masa harina to the warm water, whisking until combined. Add milk, chocolate, and piloncillo. Heat over medium heat just until boiling; reduce heat. Simmer, uncovered, about 10 minutes or until chocolate is completely melted and sugar is dissolved, whisking occasionally. Serve immediately.
Cowboy coffee doesn’t have to be bad. After all, you have all the supplies needed to brew great coffee: high-quality grounds, water, a heat source and a pot for brewing. Here’s how you can make cowboy coffee that would rival what you would brew at home.
- Add water to your pot and bring it to a boil.
- Once the water’s boiling, remove the pot from your fire and let it sit for 30 seconds. This will lower the water temperature to 200°F — the perfect temperature for brewing coffee.
- Add 2 tablespoons of finely ground coffee for every 8 ounces of water. (You may want to measure how much water your pot holds and how much coffee a spoon you bring holds before going camping so you can measure accurately.)
- Stir the grounds into the water.
- Let the brew sit for 2 minutes and stir again.
- Let the coffee sit for 2 more minutes.
- After a total of 4 minutes of brewing, sprinkle a little cold water on the grounds. Yes, this actually does help them settle to the bottom.
- Slowly pour the coffee, so the grounds remain on the bottom of the pot.
Your coffee will taste best if it’s poured immediately after brewing.
Best Lemonade Ever:
- 1 3/4 cups white sugar
- 8 cups water
- 1 1/2 cups lemon juice
In a small saucepan, combine sugar and 1 cup water. Bring to boil and stir to dissolve sugar. Allow to cool to room temperature, then cover and refrigerate until chilled.
Remove seeds from lemon juice, but leave pulp. In pitcher, stir together chilled syrup, lemon juice and remaining 7 cups water.