Drink · Campfire Blend
Rich smoked mocha
Smoked paprika. In coffee. Trust us on this one.
Cocoa, milk and a tablespoon of smoked paprika. It sounds like a mistake and tastes like a campfire.
What you need
- 240ml Western Tamp Campfire Blend, brewed strong, hot or cooled
- 120ml milk
- 2 tbsp cocoa powder
- 1 tbsp ground smoked paprika
- Whipped cream, to top
- Ice cubes, if serving cold
- Chocolate shavings or a dust of smoked paprika, to garnish
The roast for this Campfire Blend From £11.95 How to make it
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Mix the dry into the milk
Cocoa, paprika, milk and sugar in the glass first. Get it smooth before the coffee goes anywhere near it.
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Add the coffee
Hot for a classic mocha, chilled over ice for the cold version.
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Stir until fully combined
Properly. Paprika will sit in a layer at the bottom if you let it.
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Top and garnish
Whipped cream, a drizzle of caramel if you like, and a final dust of paprika or chocolate shavings.
Why it works
Smoked paprika is not hot — it is smoke and sweet pepper. In a mocha it hits the same part of your palate as the roast does, and the effect is that the coffee tastes like it was made over a fire rather than in a kitchen.
Worth knowing
- Start with less paprika than you think and work up. A tablespoon is bold.
- A pinch of nutmeg alongside it is very good.
- Chilled coffee makes this a genuinely excellent iced drink.
The recipe card
Save it, print it, take it to the kitchen.
Everything on this card is written out above as well, so you don’t have to squint at a picture to cook from it.
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