5 Gourmet Coffee Drinks You Can Make on the Trail
Leaving a cozy sleeping bag takes its own brand of liquid courage. Find the brew style that suits you best, and use these recipes to serve it with a flourish.
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Vanilla Latte
Pure vanilla powder adds warm, delicate flavor to this classic cup.
- 1 tsp. pure vanilla powder
- 1 tsp. sugar
- 2 Tbsp. powdered vanilla coffee creamer
- ¼ cup whole milk powder
At home: Blend sugar and half the vanilla powder and package in a zip-top bag. Combine all other ingredients in a separate baggie.
In camp: Brew coffee. Stir in mix until dissolved, then garnish with vanilla sugar and serve.
Gingerbread Latte
Cookie in a cup? Yes, please.
- 2 tsp. molasses
- ¼ cup whole milk powder
- 1 Tbsp. dark brown sugar
- ¼ tsp. cinnamon, ground
- 1 pinch nutmeg, ground
- ¼ tsp. ginger, ground
At home: Pack dry ingredients in a zip-top bag, setting aside half the ginger. Measure molasses into an empty corner of the same bag and use a twist tie to separate it. Pack extra ginger separately.
In camp: Brew coffee. Remove twist tie and gently knead molasses into dry ingredients. Stir latte mix into mug until dissolved. Dust with ginger, then serve.
Mexican Coffee
Chilly evening? This spiced drink (and its dash of tequila) will warm you from the inside out.
- ¼ cup whole milk powder
- 2 Tbsp. unsweetened cocoa powder
- 2 Tbsp. muscovado or dark brown sugar
- 1 tsp. cinnamon, ground
- 1 pinch cayenne pepper
- 1 shot tequila (optional)
At home: Combine dry ingredients in a zip-top bag. Pack tequila in a leakproof container.
In camp: Brew coffee. Stir in mix until dissolved. Add tequila and serve.
Coco Mocha
Add some sweetness to your joe with this chocolatey recipe.
- 2 Tbsp. coconut cream powder
- ¼ cup whole milk powder
- 2 Tbsp. chocolate milk powder
At home: Pack 1 pinch coconut cream powder in a zip-top bag. Combine all other ingredients in a separate baggie.
In camp: Brew coffee. Stir in mocha mix until dissolved. Sprinkle with coconut cream powder and serve.
Cinnamon Spice Latte
Fire up your palate with this spicy-sweet drink.
- ½ tsp. cinnamon, ground
- 1 Tbsp. muscovado or dark brown sugar
- ¼ cup whole milk powder
- 1⁄8 tsp. nutmeg, ground
- 2 Tbsp. powdered vanilla coffee creamer
At home: Pack a pinch of cinnamon in a zip-top bag. Combine all other ingredients in a separate baggie.
In camp: Brew coffee. Stir in spice mix until dissolved. Dust with extra cinnamon and serve.
Tip: All recipes are for 1 cup of dark roast coffee, which holds its flavor at a wider range of temperatures and is better for cold-weather brewing. Learn how to make the perfect cup with our guide to brewing camp coffee.
