VIETNAMESE GINGER KAAPI

“Ca Phe Gung” is a beautiful ginger based recipe in Vietnam.This coffee does not call for a Phin filter. In the process of making Ginger syrup, you also end up with Candied ginger as a byproduct.How cool is that ! The making may seem a bit laborious, but it is worth it.

The addition of ginger in this preparation gives an aromatic and spicy note so it is best relished during winters or monsoon season.

Serves - 1

Ingredients

  • 2 TBSP of Coffee grounds with Chicory
  • Hot water 1/2 Cup + 1 TBSP for blooming
  • 1 1/2 Tbsp of Ginger syrup
  • 1 Small piece of fresh ginger(crushed)
  • 1/3 Cup of Steamed Milk

Method

Ginger Syrup

  • 100gm Ginger pealed.
  • 1 Cup granulated Sugar
  • 1 Cup water
  • Slice ginger into thin slices (about 1/3-inch thick) and crush them.
  • Add the crushed ginger,sugar and water into a saucepan and keep it on low flame.
  • Keep stirring till the sugar dissolves.Once the mixture starts to boil, skim off foam and lower heat to simmer. Cover the saucepan with the lid slightly askew and simmer gently for 30-35 minutes to thicken the mixture into a syrup.

Preparing the Coffee

  • Add 2 Tbsp of Love Kaapi coffee grounds into the top chamber of the filter.
  • Evenly pour around 1 Tbsp of hot water to bloom the grounds.Wait for 30 seconds and then add 1/2 Cup of hot water (85-90 deg C) into the filter.
  • Place the lid and let it brew.
  • It takes 3-4 minutes for the brewing to complete.
  • To make the Vietnamese Ginger Kaapi add the crushed ginger into the glass followed by the ginger syrup and then the brewed Kaapi. Finish off by pouring the frothed milk on top. Stir and sip away !
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