While the coffee is still hot, stir in the grated ginger. Let it steep for 1–2 minutes.
Add honey or maple syrup, if desired.
Stir in cinnamon and your secret ingredient: vanilla extract.
If using milk, gently heat and froth it separately, then pour it into your spiced coffee.
Stir gently and enjoy immediately.
Serving and Storage Tips:
Best served hot in a cozy mug, ideally garnished with a cinnamon stick or a sprinkle of ginger powder on top.
If making ahead, store in an airtight jar in the fridge for up to 2 days. Reheat gently on the stove or in the microwave before serving.
Avoid letting the ginger steep too long to prevent bitterness.
Variations:
Iced Version: Cool the coffee and pour over ice for a refreshing spiced cold brew.
Vegan Friendly: Use oat milk or almond milk and maple syrup instead of honey.
Extra Spice: Add a pinch of ground cardamom or clove for more complexity.
Cocoa Kick: Mix in a teaspoon of cocoa powder for a mocha-like twist.
FAQ:
Q: Can I use ground ginger instead of fresh?
A: Yes, use about ¼ teaspoon of ground ginger, but fresh offers a brighter flavor.
Q: What’s the purpose of the vanilla extract?
A: It enhances the other flavors and adds a smooth, aromatic finish—most won’t guess it’s there!
Q: Is this drink good for digestion?
A: Ginger is known for its digestive benefits, so this coffee can be a warming post-meal treat.
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