Ginger in this spicy coffee - that is what fans love. Topped with vanilla whipped cream, the day may come then ...
Ingredients
20 g fresh ginger
4 heaping scoops medium fine ground coffee (about 40 g)
60 g cold cream
1 tbsp glucose syrup, vanilla
4 tablespoons cinnamon candy syrup
1 pinch ground bourbon vanilla
Step 1
Large the cups. Peel the ginger and chop, and cover the coffee filter with ground coffee. With over 1/2 liters of tap water a strong filter coffee ready.
Step 2
Cream with the vanilla syrup beat semi-rigid. Cinnamon candy syrup poured into the cups, pour the hot coffee. Place the cream as bonnet. Serve sprinkled with vanilla.
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