Iced ginger coffee mocktail.

By • April 15, 2011 • 1 Comments


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Author Notes: When I posted a recipe for an alcoholic coffee cocktail on my blog, it was surprising to see the number of requests for a non alcoholic version. I'll admit, I underestimated the power of a caffeine buzz that makes this mocktail so enjoyable.Panfusine

Makes 2 servings

ginger infused syrup

  • 1 cup freshly grated ginger
  • 1 cup sugar
  • 1 cup water

creamy coffee mocktail

  • 2 shots freshly brewed espresso coffee
  • 3-4 tablespoons ginger syrup
  • 2-3 teaspoons fresh ginger extract
  • 1/2 cup whole milk plus extra for frothing
  • brown sugar for rimming the glass
  1. 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 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.
  2. To make ginger extract, finely grate a 2 -3 inch piece of ginger & squeeze out the juice. allow to stand for 5 minutes before decanting. Discard the white residue at the bottom.
  3. In a pyrex mixing cup (or any other suitable container for mixing) , combine the espresso coffee, ginger root extract and the ginger syrup. stir well. Add the milk as per your preference & chill till really cold.
  4. Heat the remaining milk for 30 s in the microwave & whip well using an aerolater (a fancy name for those battery operated milk whips that retail for $ 1.99 @ Ikea)
  5. Decant into a mini martini glass. Spoon froth over the coffee, Garnish with chocolate shavings or a piece of dark chocolate if desired, & serve.

Comments (1) Questions (0)

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about 3 years ago Sagegreen

I love your photo! This sounds great. I usually just use ginger fresh with no sweetener.