Perking Up Your Morning With Ginger

Presenting the Iced Ginger-cino

Admittedly, I’m the sort of person who has a very hard time crawling out of the house without at least some measure of caffeine in her bloodstream.  It’s a mandatory thing for me, really.

But I don’t – I never – drink my coffee black.  Believe me, I’ve tried but I can never seem to psych my tastebuds and belly to enjoy the stuff.  My coffee has to be rich, fragrant, and creamy – and, in this particular case, a bit spicy as well.

I got the idea from Titania Hardie‘s A Witch in the Kitchen wherein standard-issue cappucino was given a bit of a zing with a hint of candied ginger.  Well, seeing how I didn’t have any candied or crystallized ginger at the moment, I perked up my coffee with some ground ginger and just a teensy-weensy bit of dark rum.  The resulting concoction was sweet, spicy, creamy, and certainly invigorating enough to kick-start the day.

Midge’s Ginger-cino

  • 1/4 cup pre-sweetened instant cappucino mix
  • 1/2 cup milk
  • 1/2 cup cold water
  • 8 ice cubes
  • 1/8 teaspoon ground ginger
  • 1 teaspoon dark rum

Place four ice cubes in a tall glass.  Combine the remaining ice cubes with the rest of the ingredients in a blender.  Cover and blend at the strongest setting for 30 seconds.  Lower the speed and blend an additional 30 seconds.  Pour into the prepared glass.

Serves 1.