Hot Ginger Coffee

  • Nov 18, 2020

    Easy to make and had a flavorful blend of spices. Taste so good topped with whipped cream and orange zest!

  • Jan 8, 2019

    I cut back the water a little for a stronger cup of coffee. Love the orange and ginger together. Definitely will be making it again!

  • Feb 3, 2013

    What a wonderful change from regular coffee. Had a subtle hint of the ginger along with the orange and cinnamon. The only change I would make is to cut down on the water amount a bit or increase the ground coffee. It was very light in color and a little too weak for me and I do not like strong coffee. Definitely try it!

  • Jan 26, 2013

    I’m a huge coffee fan, but I must admit, the mixture of orange, ginger, and cinnamon made me wonder about the end result.I used a dark roast coffee, and was pleased that I could taste each flavor, and none of the ingredients overpowered the others.

  • Jan 23, 2013

    This recipe was just what I needed for this cold -20 F Wisconsin morning! Instead of grating the orange, I carefully used a potato peeler and then julienned the strips. This process may have produced a lesser orange flavor. Miss Carol, I would experiment with grated or julienned ginger root instead of crystalized ginger. I always keep a peeled ginger root wrapped securely in the freezer for quick addition to any recipe. It stays fresh and ready to use.

  • Jan 23, 2013

    Sorry, this isn’t a review either, but do you have to use candied or crystallized ginger instead of the regular ginger?

  • Jan 23, 2013

    No comment left

  • Jan 23, 2013

    No comment left

  • Jan 23, 2013

    No comment left

  • Jan 23, 2013

    Sorry – this isn’t a review, although I’d love to give this a try. No, it’s just to comment that you can usually find “candied” ginger in the bulk food section of your super market – at least that’s where it is here in Toronto.

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