Hot Ginger Coffee Recipe
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Hot Ginger Coffee Recipe

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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
Recommended: 28 Slow Cooker Drinks
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 6 servings


  • 6 tablespoons ground coffee (not instant)
  • 1 tablespoon grated orange peel
  • 1 tablespoon chopped crystallized ginger
  • 1/2 teaspoon ground cinnamon
  • 6 cups cold water
  • Whipped cream, cinnamon sticks and/or additional orange peel, optional

Nutritional Facts

1 cup: 22 calories, 0 fat (0 saturated fat), 0 cholesterol, 3mg sodium, 5g carbohydrate (2g sugars, 0 fiber), 1g protein.


  1. Combine the coffee, orange peel, ginger and cinnamon; pour into a coffee filter. Brew according to manufacturer's directions.
  2. Pour into mugs; garnish with whipped cream, cinnamon sticks and orange peel if desired. Yield: 6 servings.
Editor's Note: Look for crystallized or candied ginger in the spice or baking section of your grocery store.
Originally published as Hot Ginger Coffee in Country Extra January 1996, p51

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Dani Mauer User ID: 6859088 41492
Reviewed Feb. 3, 2013

"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!"

debbieroppolo User ID: 2996149 25373
Reviewed Jan. 26, 2013

"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."

nancyr7012 User ID: 6527937 68793
Reviewed Jan. 23, 2013

"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."

MissCarol44 User ID: 6056464 40216
Reviewed Jan. 23, 2013 Edited Feb. 21, 2017

"Sorry, this isn't a review either, but do you have to use candied or crystallized ginger instead of the regular ginger?"

marly456 User ID: 6152919 14447
Reviewed Jan. 23, 2013 Edited Feb. 21, 2017

"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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