If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: If there is anything that could possibly earn me the wrath of the angels, enough to flambe the top of my head, this recipe would be it.
The inspiration came from out of all things... a ginger spiked coffee that is part of the standard prescribed diet for new moms in many South Indian communities. Ginger being a natural digestive aid, is prescribed for its healing powers during the first 40 days of recovery after delivery! (I've probably disgusted half the men reading this by now!).
Personally speaking, there is little to compare over a warm mug of this freshly prepared spiced coffee (called 'Chukku kaapi' (chukku: dried ginger, kaapi : coffee in Tamil) in the early hours of the day, especially when prepared with care by a loving mom! The beverage is sweetened with palm sugar ( Sugar obtained from the sweet sap of the palm tree, it has a lovely smoky & caramel note), honey or jaggery, never refined sugar.
Back to the fun stuff...
This creamy cool & fiery cocktail is created using fresh ginger root extract, Kamora Coffee Liquer, Van Gogh double espresso vodka, espresso coffee (I used a traditional South Indian Filter drip to get a concentrated brew, which explains the 2 chambered steel appliance in the picture) & milk.
- 30 milliliters Kamora (or Kahlua) coffee liquer
- 30 milliliters Canton domain de pays Ginger liqueur
- 1.5 tablespoons Freshly squeezed Ginger extract
- 1/4 cup whole milk plus some extra for frothing
- 2-3 shots Freshly brewed esspresso coffee as required
- 30 milliliters Van gogh double espresso vodka
- To make ginger extract, grate a 2 inch piece of fresh ginger root, preferably using a ginger grater or the fine side of the box grater. Squeeze out the extract & allow to settle for about 5 minutes. Decant the liquid, discarding the white residue settled at the bottom.
- Combine the ginger extract, Kamora, part of the ginger liqueur and milk . Add espresso as per your preference depending on how 'dark' you would like your drink. Taste to see if the sweetness is adequate. If not adjust using the remaining ginger liqueur. Allow to chill.
- If the mix is not alcoholic enough for your personal taste, add the double espresso vodka prior to serving. shake to combine well (using a cocktail shaker), pour into mini martini glasses & serve.
- This recipe was entered in the contest for Your Best Recipe with Coffee
- This recipe was entered in the contest for Your Best Dish You (Intentionally) Set on Fire
These Figs are Feeling a Little Tart
Learn to love fruit with chocolate
Learning to love fruit with chocolate.
The best donuts—ever.
We've got the summer blues.
How we do a Genius dinner party for 30.
A better basket.