North West Rafters Association Southern Oregon Non Profit Whitewater Rafting Club - Since 1982



Recipes for beverages while whitewater rafting and camping with the North West Rafters Association club

Appetizers | Beverages | Breads | Breakfast | Condiments
Desserts | Main Dishes | Side Dishes | Soups | Snacks

Chocolate Cherry Coffee

  • 2 tbsp Coffee Grounds (Fresh or Canned)
  • 16 oz. Cold Water
  • 1 Milk Chocolate Candy Bar (Without Nuts)
  • 4 - 6 Black Cherries (Make Sure The Seeds Are Removed If Present)

Over hot coals, bring the cold water to a boil. Add coffee grounds directly into the boiling water. Stir the coffee and water while it boils until you get your desired strength (I like strong coffee ... so I go for broke and boil it until a real dark brown to almost black). Once the desired coffee strength is reached, remove from the hot coals and add the milk chocolate candy bar. Stir until the candy bar has melted. Using spoon to hold back the coffee grounds, pour into 2 (8 oz) coffee mugs. Add equal number of cherries to each mug.


  1. You can also prepare the coffee in your favorite coffee maker. The end result will be equally as good (When camping, I try to rough it as much as possible, but that doesn't mean you have to)
  2. Serve with whipped cream on top
  3. Do you like iced coffee? Try this recipe served over ice instead of hot.

Contributed by: Edward Sutton

Quiet Thoughts Punch

  • 10 oz Pulp-Free Orange Juice
  • 3 oz Pulp-Free Pineapple Juice
  • 3 oz Pulp-Free Pear Juice
  • 1 oz Pulp-Free Cherry Juice
  • 1/2 slice Orange
  • Ice Cubes
  • Straw
  • 2 Chilled Glasses

If you have a blender or juicer, then this drink could be made up ahead of time at home before going camping. You can also use canned, frozen, or bottled juices as well.

Mix all of the juices together in one of the chilled glasses without any ice. Put ice cubes in the other glass and pour the juice mix over them. Garnish with the 1/2 orange slice and straw.

All that's left to do is find some nice quiet shade under a tree and have some quiet thoughts...

Contributed by: Edward Sutton

Hot Chocolate With Maple Syrup

  • 1 tbsp Baking Cocoa
  • 1/4 c Water
  • 1 tbsp Butter
  • 4 c Milk
  • 1 tsp Maple Syrup
  • 1 tsp Vanilla Extract
  • Mini Marshmallows

In a heavy saucepan combine the water and cocoa. Bring to a slow boil. Add the butter, milk, maple syrup, and vanilla extract to the saucepan. Remove the saucepan from the heat as soon as the butter is melted - make sure you don't scorch the milk as it is easy to do. Pour into mugs and garnish with the mini-marshmallows. This is really good when served with plain cake doughnuts on the side for dunking.

Contributed by: Edward Sutton

Coffee Egg-Nog

  • 3 Eggs
  • 1/2 c. Sugar
  • 3 c. Very Strong Coffee (Cold)
  • 2 c. Milk
  • 1 c. Heavy Cream

Beat egg yolks & 2 egg whites with the sugar. Add milk, heavy cream, & coffee. Refrigerate until cold. Beat remaining egg white until stiff & drop a spoonful on top for garnish.

Contributed by: Edward Sutton

Spiced Iced Coffee

  • 4 c Warm Water
  • 1/2 c Granulated Sugar
  • 3 tbsp Instant Coffee Grounds
  • 1/4 tsp Ground Cinnamon
  • 1/8 tsp Ground Allspice
  • 1/2 c Heavy Whipping Cream
  • 4 c Ice Cubes

Combine water, sugar, coffee grounds, cinnamon and allspice in medium pitcher. FILL 4 glasses with ice. Pour coffee mixture over ice; top each serving with 2 tablespoons cream.

Contributed by Edward Sutton

Razzi-Peach Smoothie Delite

  • 6 oz plain fat-free yogurt
  • 1 medium peach(es), pitted and sliced, or 1/2 cup frozen sliced peaches, thawed
  • 1/2 cups raspberries, fresh or frozen and thawed
  • 1/4 tsp vanilla extract

Combine all ingredients in a blender and puree until smooth. Pour into a tall glass and serve. (Note: For a thicker smoothie, add 1/4 cup of ice cubes before blending.)

Contributed by Edward Sutton

Espresso Smoothie

  • 1/4 cup Brewed Espresso* (chilled)
  • 1/2 cup Milk (soy milk may be used)
  • 1/2 cup Ice (crushed)
  • 1/2** Banana (peeled & sliced)

Put everything in a blender (or food processor) and puree until smooth.

*If you don't have an espresso machine, just use twice the normal coffee grounds as you would for regular coffee - or - run the coffee through your drip coffee maker twice using the same coffee grounds from the first time through.

**For a sweeter smoothie use a whole banana and a teaspoon of sugar.

Contributed by Edward Sutton

Quickie Egg Cream

  • 3 tbsp Chocolate Syrup*
  • 3 tbsp Milk (soy milk may be used)
  • 1/4 tsp Vanilla Extract
  • 1 cup Sparkling Water
  • Ice (crushed)

In a 12oz glass filled with ice, stir together the chocolate syrup, milk, and vanilla. Slowly add the sparkling water until the glass is filled.

* Good quality real chocolate syrup makes this drink much better than the cheaper artificial flavored styles.

Contributed by Edward Sutton

Blueberry & Buttermilk Smoothie

  • 1 cup Buttermilk
  • 1/2 cup Blueberries (fresh or frozen)
  • 2 tsp Pure Maple Syrup

Puree everything in a blender (or food processor) until smooth.

This makes a great breakfast time drink or an afternoon treat.

Contributed by Edward Sutton

Quickie Green Tea Smoothie

  • 1 cup Brewed Green Tea (chilled)
  • 1 tbsp Honey
  • 2 cups Honeydew Melon (chopped)
  • 1 Banana (peeled & sliced)
  • 1 Kiwi (peeled & sliced)

Place everything in a blender (or food processor) except for the kiwi and puree until smooth. Cut a slit in a slice of kiwi so that it can be used to garnish the rim of the glass.

*The kiwi may be used in the smoothie, but I reccomend that a food processor to be used instead of a blender when using this variation as blenders tend to crush the bitter kiwi seeds and will alter the flavor.

Contributed by Edward Sutton

Summer Fruit Smoothie

  • 1 cup Orange Juice
  • 1 tbsp Lime Juice
  • 2 whole Strawberries (stemed & rinsed)
  • 1 tbsp Pure Maple Syrup
  • 1/4 tsp Vanilla Extract
  • 1/2 cup Ice (crushed)

Puree in a blender (or food processor) until smooth.

Contributed by Edward Sutton


  • 3 cups Water
  • 1 inch Ginger Root (fresh - sliced)
  • 1/4 tsp Black Peppercorns
  • 1/2 tsp Fennel Seeds
  • 1/4 tsp Cardamom Seeds
  • 6 - 8 Whole Cloves
  • 2 tsp Black Tea Leaves
  • 3/4 cup Milk
  • Honey (to taste)

In a saucepan, boil the water and spices until the liquid reduces to 2 cups (approx. 10 - 15 mins). Remove from heat and add the tea leaves and allow it to steep for at least 5 mins. Strain the liquid to remove all solids from the liquid. Return the liquid to the saucepan. Add the milk and bring to a boil. Add the honey to taste and serve.

*Variation - To make a Chai Latte, I use the milk frother/foamer on my espresso machine using approx. 1/4 cup of the milk from the recipe.

Contributed by Edward Sutton

Good Morning Drink

  • 2 Bananas (peeled and sliced)
  • 2 c. Milk (low-fat/no-fat)
  • 2 c. Plain Yogurt (low-fat/no-fat)
  • 1/2 c. Pineapple Juice (fresh or canned)
  • 2 tsp. Honey (optional)

Put everything in a blender or food proccessor and blend until smooth.

Optional: add crushed ice while blending to make an ice drink.

Contributed by: Edward Sutton

Express-o Chiller

  • 12 oz Fresh Brewed Espresso
  • 2 1/2 c Milk (Low-Fat Works Good)
  • 4 tbsp Chocolate Syrup
  • 3/4 c Sugar*

Chill the espresso. Once chilled, mix everything together until well blended. Pour over ice into pre-chilled glasses. Serves approx. 2 - 4 people depending on your idea of a serving size.

*I personally prefer using a liquid sugar substitute (saccharin)instead of real sugar. The amount of liquid sugar substitue depends on how sweet your favorite brand is. The brand I use is Superose (3 tsp. sweetner for my taste)

Contributed by: Edward Sutton

Appetizers | Beverages | Breads | Breakfast | Condiments
Desserts | Main Dishes | Side Dishes | Soups | Snacks




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