Gingered Cinnamon Coffee Food
GINGERED CINNAMON COFFEE
Make and share this Gingered Cinnamon Coffee recipe from Food.com.
Provided by MizzNezz
Categories Beverages
Time 10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Mix coffee, orange peel, ginger, and cinnamon.
- Put in coffee filter.
- Brew according to directions for your coffee maker.
- Pour into mugs.
- Place cinnamon stick in each mug.
- Put a dollop of whipped cream on top.
HOT GINGER COFFEE
I like to sit by the fire and sip this coffee on a cold winter day. It's a wonderful warmup after shoveling snow, skiing, skating or snowmobiling. -Audrey Thibodeau, Gilbert, Arizona
Provided by Taste of Home
Time 25m
Yield 6 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 22 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.
CINNAMON COFFEE
I discovered this coffee this morning,when I felt that I need something different from my everyday routine. No amount specified for the coffee and water, use the same amount you would for your filtered coffee. I drink mine without sugar and with some milk.Put some dried orange peel into the coffee pot and you've got a cinnamon orange coffee. In the coffee filter didn't work out, had no orange flavor.
Provided by littlemafia
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Place coffee and cinnamon stick in the filter.On the coffee machine.
- Serve with whatever you would normally.
Nutrition Facts :
COFFEE-SPICE SHORTBREAD WITH CRYSTALLIZED GINGER
Provided by Janet Taylor McCracken
Categories Coffee Bake Christmas Kid-Friendly Low Cal Cinnamon Christmas Eve Cardamom Bon Appétit Small Plates
Yield Makes 24
Number Of Ingredients 14
Steps:
- Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 325°F. Mix flour, brown sugar, ground coffee, ginger, cinnamon, cardamom, and salt in processor 5 seconds. Add butter; using on/off turns, process until moist clumps begin to form. Gather dough into ball. Divide dough equally between two 9-inch- diameter tart pans with removable bottom. Press dough firmly and evenly onto bottom of each tart pan.
- Bake shortbread 25 minutes. Reverse position of pans and continue to bake until shortbread is golden brown and firm around edges but center is still just slightly soft, about 20 minutes longer. Cool shortbread in pans 5 minutes. Remove pan sides. Cut warm shortbread in each pan into 12 wedges. Cool completely.
- Mix powdered sugar, 2 teaspoons water, and vanilla in small bowl, adding more water by 1/4 teaspoonfuls, if necessary, for spreadable glaze. Using offset spatula, spread glaze thinly over cookies, leaving 1/2- inch border at edges. Sprinkle crystallized ginger over. Let stand until glaze is set, about 1 hour. Do ahead can be made 3 weeks ahead. Store airtight in freezer. Bring to room temperature before serving.
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