The bite of ginger meets the finest of African coffee in this travel-inspired drink. It’s a simple way to revive leftover coffee or add some spice to fresh brew. —Pragmatic Kitchen
leftover coffee or fresh coffee
freshly grated ginger
1 tiny pinches
whole cow milk or preferred milk
- Add the freshly grated ginger, cardamon, and cinnamon to a heat tolerable cup.
- If using fresh, hot coffee, skip to the third step. If using leftover or cold coffee, heat the coffee in a saucepan until it is just about to boil.
- Heat the milk in the saucepan until it is warm but not boiling and add it to the strained coffee mixture. Enjoy hot or chill it and try it cold.