Ginger Coffee
Ginger coffee is a hot beverage with intensity and aroma of coffee as well as mild fragrance and heat of ginger.
- Prep time
- 5 min
- Cook time
- 5 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 small piece of ginger, smashed
- 1/2 cup strongly brewed coffee ((like Vietnamese coffee or espresso))
- 1-1½ tablespoons ginger syrup ((to taste))
- 1/4-1/3 cup steamed milk
- 2 tablespoons medium-ground dark roast coffee
- 1/2 cup plus 1 tablespoon hot water ((about 190-200°F))
Instructions
- 1
In a serving glass, add the small piece of ginger, ginger syrup and freshly brewed coffee.
- 2
Pour steamed milk into the glass. You can use a milk frother to heat the milk and create froth, or gently heat it on the stovetop and whisk vigorously to create foam (do not let the milk boil).
- 3
In a serving glass, add the small piece of ginger and ginger syrup. Add Vietnamese ground coffee to the phin filter chamber and place the filter press on top, press gently.
- 4
Place the filter over the serving glass and then add 1 tablespoon of hot water. Wait for about 10-20 seconds to let the ground coffee swell and settle.
- 5
Add the remaining hot water and cover the chamber with the filter cap. Let the coffee liquid drip into the glass. This should take 4 minutes. You can adjust the dripping speed by pressing the filter press.
- 6
Once the filter chamber is empty, remove the filter from the glass. Add steamed milk to the glass. Serve immediately.