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Hot Ginger Coffee

I like to sit by the fire and sip this coffee on a cold winter day. It's a wonderful warmup after shoveling snow, skiing, skating or snowmobiling. —Audrey Thibodeau, Gilbert, Arizona
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    6 servings

Ingredients

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

Directions

  • Combine the coffee, orange zest, ginger and cinnamon. Place in a coffee filter and brew with the cold water according to manufacturer's directions.
  • Pour into mugs; if desired, garnish with whipped cream, cinnamon sticks and orange zest.
Editor's note: Look for crystallized or candied ginger in the spice or baking section of your grocery store.
Nutrition Facts
1 cup: 22 calories, 0 fat (0 saturated fat), 0 cholesterol, 3mg sodium, 5g carbohydrate (2g sugars, 0 fiber), 1g protein.

Reviews

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Average Rating:
  • JMartinelli13
    Jan 8, 2019

    I cut back the water a little for a stronger cup of coffee. Love the orange and ginger together. Definitely will be making it again!

  • Dani Mauer
    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
    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
    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
    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?

  • marly456
    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.