Here’s a recipe for Black Coffee with Dry Ginger, also known as Chukku Kaapi, a traditional South Indian beverage known for its aromatic and medicinal properties:
Ingredients:
- Coffee Powder: 1 tablespoon
- Water: 1 cup
- Dry Ginger (Chukku): 1 small piece (about 1 inch)
- Jaggery or Sugar: 1-2 teaspoons (optional)
- Milk: 1/4 cup (optional)
Instructions:
- Begin by preparing the dry ginger. Peel off the outer skin and crush it lightly using a mortar and pestle. This helps release its flavors.
- In a saucepan or a small pot, add water and crushed dry ginger. Bring it to a boil.
- Once the water starts boiling, reduce the heat to low and let it simmer for about 5-7 minutes. This allows the ginger to infuse its flavor into the water.
- After simmering, add the coffee powder to the pot. Stir well to combine.
- If you prefer your coffee sweetened, add jaggery or sugar according to your taste. Stir until the sweetener dissolves completely.
- Let the coffee simmer for another 2-3 minutes, allowing the flavors to meld together.
- If you like your coffee with milk, you can add it now. Pour in the milk and stir gently.
- Let the coffee simmer for another minute or two, ensuring it doesn’t boil over.
- Once the coffee is heated through and well blended, turn off the heat.
- Strain the coffee using a fine-mesh strainer or a coffee filter to remove any ginger bits or coffee grounds.
- Pour the freshly brewed Chukku Kaapi into cups and serve hot.
Enjoy your aromatic and soothing Black Coffee with Dry Ginger, a perfect blend of flavors and warmth, ideal for any time of the day, especially during chilly weather or when you need a comforting drink.