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.
- 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.