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Author Notes: If you want to incite violence in a South Indian, deprive them of their 'filter coffee'. This morning cuppa joe is such a sacred tradition in almost every household, that a newly wed girls gifts from her parents almost always include a coffee filter. it consists of 2 tight fitting containers with a mandatory tamping device, the 'umbrella'. The top compartment is perforated to allow for the coffee to drip into the lower container. The coffee powder, ideally beans roasted at home & ground up as required, is added to the top, tamped down, & boiling water is added. 10 minutes later, voila!, a concentrated aromatic 'decoction', which is then added to freshly boiled milk & frothed up & served in steel tumblers. & yes, never ever reheat the coffee!
The morning beverage of choice for anyone convalescing is a ginger infused version of the filter coffee. The coffee decoction is added to ginger infused water (made by boiling water with powdered dried ginger), palm sugar & milk for a delicious comforting beverage that simply makes the aches & pains recede!
I have made some changes to the technique while retaining the incomparable flavor of the original 'grandmother's' version!
In the midst of all these wonderful intricate recipes, a cup of coffee at its 'vanilla' best!
Makes 1 serving
ginger infused syrup
- 1 cup fresh grated ginger
- 1 cup brown sugar
- 1 cup water
- 1-2 shots freshly brewed espresso coffee
- 2-3 teaspoons ginger syrup
- 1-2 teaspoons fresh ginger extract
- piping hot low fat or reduced fat milk (as per preference)
- To make the ginger syrup, combine the sugar & water over medium heat till the sugar dissolves, add the grated ginger & cook till the mixture reduces & is syrupy (honey like) in consistency. Strain the grated ginger & store the syrup in a mason jar in the refrigerator for up to 1 week. The syrup may be used for other beverages such as ginger flavored lemonades. or simply drizzled over a lemon or mango sorbet.
- To make ginger extract, finely grate a 2 inch piece of ginger & squeeze out the juice. allow to stand for 5 minutes before decanting. Discard the white residue at the bottom.
- Combine the espresso, ginger syrup & ginger extract (adjust the syrup & extract according to your preferred level of spiciness).
- Top up with required amount of the milk & serve hot
- If you prefer, you could froth the milk prior to adding to the coffee & spoon over the coffee.
- This recipe was entered in the contest for Your Best Recipe with Coffee
You Can Have It All
Well, at least your zucchini bread—er, cake—can
Zucchini cake is everything you want.
The dreamiest foods around.
Burnt Toast: Episode 13
A can-do tool.