Ginger Coffee ('Chukku' Kaapi) – a delicious recipe with ginger infused syrup, ginger, brown sugar, water, Ginger coffee, espresso coffee. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
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 (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.
2
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.
3
Combine the espresso, ginger syrup & ginger extract (adjust the syrup & extract according to your preferred level of spiciness).
4
Top up with required amount of the milk & serve hot
5
If you prefer, you could froth the milk prior to adding to the coffee & spoon over the coffee.
317
kcal
Calories
1
g
Fat
78
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: ginger infused syrup, 1 cup fresh grated ginger, 1 cup brown sugar, 1 cup water, and more.
Yes, Ginger Coffee ('Chukku' Kaapi) falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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