I wouldn’t know it by the current weather outside, but it is May and that means camping season for me is almost here! I’ve already started brainstorming on meals for this summer and hoping I can create some new favorites. Although, I was on a Tahoe weekend with friends a couple months ago and they are all still talking about my monkey bread from a couple years ago so this summer will be a mix of new and those must have favorites!

So this time of year while I contemplate what new recipes I want to try, I also try to think of new ways to consolidate what I pack, new versatile items that I can buy to cut down on space, and just ideas on how to make the packing and unpacking easier. In fact, I might have gone a little crazy on Carrot camping wish list yesterday!

One of the ways I try to minimize items packing, is to re-use as much as possible. For example, that mason jar you brought for lime juice for the margaritas can be used as storage for leftover cut veggies or meals. On that same note, why not use that empty liquor bottle for leftover coffee for an afternoon beverage later. Coffee with a little bourbon flavor can’t be bad, right? (Just kidding, I did rinse the bottle of my favorite bourbon Brother’s Bond Bourbon first but I am sure it is fine). So I thought I would share one of my favorite afternoon go-to drinks. Of course, for camping the mixers would be in smaller to-go containers.

Iced Coffee with Hazelnut and Almond Milk

• 1 – 2 tsp. of Hazelnut syrup
• Leftover Cooled Coffee
• 3/4 to 1 cup Almond Milk

Directions

1. Wash out used bottle
2. Add 1 to 2 tsp. of hazelnut syrup to the bottom of the bottle
3. Pour leftover coffee into bottle or to the amount you desire (i.e. if you like 50/50 ratio, fill half way)
4. Top with almond milk
5. Put cap back on bottle and give it a good shake
6. Pour a glass now or put the bottle in your cooler for a delicious afternoon pick me up!

I would love feedback! If you have tried this recipe, please rate below and/or comment!