Kamora meets Kaapi

March 22, 2011
4 Ratings
  • Serves 2
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.

What You'll Need
  • 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
  1. 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.
  2. 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.
  3. 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.

See what other Food52ers are saying.

  • Sagegreen
  • hardlikearmour
A biomedical engineer/ neuroscientist by training, currently a mommy blogger on a quest for all things food - Indian Palate, Global perspective!

2 Reviews

Sagegreen April 18, 2011
hardlikearmour March 22, 2011
Yummy! The flame photo from burning vodka is hard to capture, and I can just imagine using a pink birthday candle didn't exactly help matters!