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Hot Ginger Coffee Recipe

Hot Ginger Coffee Recipe

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
TOTAL TIME: Prep/Total Time: 25 min. YIELD:6 servings

Ingredients

  • 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

Directions

  • 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.

Nutritional Facts

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

Reviews for Hot Ginger Coffee

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MY REVIEW
Dani Mauer
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!"

MY REVIEW
debbieroppolo
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."

MY REVIEW
mariadedaut
Reviewed Jan. 23, 2013

"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."

MY REVIEW
nancyr7012
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."

MY REVIEW
MissCarol44
Reviewed Jan. 23, 2013

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

MY REVIEW
marly456
Reviewed Jan. 23, 2013

"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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