Posted in Liquid Refreshment

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.



Midge started her career in PR writing at seventeen when she began drafting documentaries for a government-run television station in the Philippines. Since then, she made a career in advertising and public relations which ended in June 2016 These days, she works full time at Philippine Tatler as a features writer under the nom de guerre Marga Manlapig. Aside from what she does for a living and her poetry, she has turned her home kitchen into a personal culinary lab and is currently working on another novel. Follow her on Instagram at @midgekmanlapig.

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