CampRecipes Classic Archive
This recipe is part of the CampRecipes Classic Recipe Archive. It was originally submitted to the CampRecipes community and is preserved as historical outdoor cooking content. Some formatting, ingredient wording, or cooking guidance may reflect the original submission.
Because these are preserved vintage recipes, they have not been reviewed for modern allergen labeling, nutrition accuracy, food-safety guidance, or current outdoor-cooking best practices. Please review the ingredients carefully, use safe food handling, and adapt the recipe as needed for your equipment, location, dietary needs, and current fire restrictions.
Original Date: 2003-03-05
Serves: any
Prep Time: 1-30m
Difficulty: easy
Backpacking: No
Ingredients
- 1 1/2 c unsweetened instant tea.
- 1 c non-dairy powdered coffee creamer.
- 1 1/2 c powdered milk
- 2 tbs instant Tang orange drink.
- 1 c Splenda (sugar substitute)
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp ground cloves
- 1 tsp ground cardamom
- 1 tsp ground allspice
Instructions
1. In a blender combine instant tea, powdered creamer, tang, milk powder, splenda. Add ginger, cinnamon, cloves, cardamom, allspice and blend until mixture is a fine powder.
2. Store in an airtight container.
3. To serve, place 4 teaspoons of the mixture in a mug, and fill with hot water. Stir.
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