Dutch Oven Drinks

1 Qt. plus 1/2 cup cold water 1/3 cup ground coffee Instructions: In a large coffee pot, bring 1 quart of the water and the coffee to a boil over a hot campfire. As soon as coffee boils, remove from the heat. Pour 1/2 cup cold water in the pot and let stand for 1 minute to allow the grounds to settle to the bottom of the pot. Carefully pour the coffee into the cups, trying not to disturb the grounds too much. Add a crumbled eggshell to the mixture if you want "gourmet" cowboy coffee. Makes: 6 to 8 servings By Garnet & Helen Brooks, Bar B Brand, El Reno, Oklahoma

8 Egg Yolks

3 Cups Milk

1 Cup Sugar

4 Whole Cloves

1 Cup Cream

1 teaspoon Hazelnut extract

½ teaspoon Nutmeg

½ teaspoon Cinnamon

1. Add egg yolks to a small bowl and whisk until they are frothy and light in color.
2. In a medium saucepan over medium-low heat, combine milk, sugar, and cloves.
3. Bring to a low simmer, stirring constantly, Remove about 1 cup of the milk mixture and slowly pour it into the egg yolks, whisking constantly.
4. Pour egg-yolk mixture into the saucepan, whisking constantly, cook until mixture thickens slightly, and Remove the cloves.
5. Mix in cream, hazelnut extract, nutmeg, and cinnamon.
6. Chill for 4 hours before serving
7. Makes 5 cups

PDF = eggnog-drink

4 Squares Unsweetened Chocolate

1 Cup Sugar

½ Cup Water

2 teaspoons Instant Coffee

¼ teaspoon Cinnamon

1/8 teaspoon Salt

½ Cup Heavy Whipping Cream

2 Quarts Hot Milk

Put chocolate, sugar, water, coffee, cinnamon, and salt into a sauce pan.  Stir then together over medium heat and bring the mixture to a boil.  Then lower the heat and cook gently for 4 minutes, stirring the mixture constantly.  Remove from the heat and let the mixture cool.  Whip the cream with a hand beater or mixer.  When the chocolate mixture has cooled, stir it into the whipped cream.

Put 2 tablespoons of the mixture into each cup.  Fill the cups with hot milk.  Stir before serving.

Serves 16

PDF = Ski-jump-hot-chocolate