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I like to sit by the fire and sip this coffee on a cold winter day. It's a great warm-up after shoveling snow, skiing, skating or snowmobiling. —Audrey Thibodeau, Gilbert, Arizona
This recipe is:
Quick
Nutritional Facts 1 cup (calculated without optional ingredients) equals 22 calories, trace fat (trace saturated fat), 0 cholesterol, 3 mg sodium, 5 g carbohydrate, trace fiber, 1 g protein.
Originally published as Hot Ginger Coffee in Country Extra January 1996, p51
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Reviewed on Feb. 03, 2013 by Dani Mauer
What a wonderful change from regular coffee. Had a subtle hint of the ginger along with the orange and cinnamon. The only change I would make is to cut down on the water amount a bit or increase the ground coffee. It was very light in color and a little too weak for me and I do not like strong coffee. Definitely try it!
Reviewed on Jan. 26, 2013 by debbieroppolo
I'm a huge coffee fan, but I must admit, the mixture of orange, ginger, and cinnamon made me wonder about the end result.I used a dark roast coffee, and was pleased that I could taste each flavor, and none of the ingredients overpowered the others.
I'm a huge coffee fan, but I must admit, the mixture of orange, ginger, and cinnamon made me wonder about the end result.
I used a dark roast coffee, and was pleased that I could taste each flavor, and none of the ingredients overpowered the others.
Reviewed on Jan. 23, 2013 by mariadedaut
I do not like the ginger & orange flavor in the coffee. It didn't sound good and it doesn't taste good. Was curious to try it since I had all the ingredients. Made 1 cup for me to try. The cinnamon is nice though.
Reviewed on Jan. 23, 2013 by nancyr7012
This recipe was just what I needed for this cold -20 F Wisconsin morning! Instead of grating the orange, I carefully used a potato peeler and then julienned the strips. This process may have produced a lesser orange flavor. Miss Carol, I would experiment with grated or julienned ginger root instead of crystalized ginger. I always keep a peeled ginger root wrapped securely in the freezer for quick addition to any recipe. It stays fresh and ready to use.
Reviewed on Jan. 23, 2013 by MissCarol44
Sorry, this isn't a review either, but do you have to use candied or crystallized ginger instead of the regular ginger?
Reviewed on Jan. 23, 2013 by marly456
Sorry - this isn't a review, although I'd love to give this a try. No, it's just to comment that you can usually find "candied" ginger in the bulk food section of your super market - at least that's where it is here in Toronto.
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