Best 5 Gingered Cinnamon Coffee Recipes

HOT GINGER COFFEE

Steps:

• Combine the coffee, orange zest, ginger and cinnamon. Place in a coffee filter and brew with the cold water according to manufacturer's directions. , Pour into mugs; if desired, garnish with whipped cream, cinnamon sticks and orange zest.

GINGERBREAD COFFEE

Steps:

• In a small bowl, mix together the molasses, brown sugar, baking soda, ginger and cinnamon until well blended. Cover and refrigerate for at least 10 minutes.
• Add about a 1/4 cup of coffee to each cup, then stir in about a tablespoon of the spice mixture until dissolved. Fill cup to within an inch of the top with coffee. Stir in half and half to taste, then garnish with whipped cream and a light dusting of cloves.

COFFEE WITH CINNAMON AND CLOVES

Steps:

• In a small saucepan, combine the water, coffee granules, cinnamon stick and cloves. Bring to a boil. Remove from the heat; cover and let stand for 5-8 minutes. Strain and discard spices. Stir in sugar until dissolved. Ladle into mugs. Serve with whipped topping if desired.

QISHR (YEMENI SWEET GINGER COFFEE) RECIPE

Steps:

• In a traditional ibrik or small saucepan combine all ingredients.
• Bring the mixture to a boil and remove from heat.
• Once the coffee stops bubbling, place it back onto stovetop and allow to come to a boil once more. Remove from heat and repeat. Serving and Presentation Tips: For a traditional presentation, serve the ginger coffee in small demitasse cups . The drink is meant to be enjoyed in small sips. Be sure to allow the coffee to sit in the cups for at least a minute before serving to allow the grinds to fall to the bottom. Cook's Note: If the coffee has too much of a ginger taste for your preference, you can add 1/2 teaspoon cinnamon or a cardamom pod during cooking.

GINGERBREAD COFFEE CAKE

Steps:

• Heat oven to 350°F. Spray bottom only of 8-inch square pan with cooking spray. In medium bowl, beat cake and cookie mix, hot water and 2 tablespoons butter with electric mixer on medium speed until blended. Add gingerroot, sour cream and egg; beat until blended. Pour batter into pan.
• In medium bowl, mix flour, sugar, ginger and cinnamon. Add 1/3 cup softened butter; pinch with fingers until clumps form. Stir in crushed cookies and walnuts. Sprinkle over batter.
• Bake 48 to 50 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 30 minutes. Serve warm, or cool completely.