This rustic Indonesian coffee gets a spicy jolt from smashed ginger. This recipe first appeared in our Jan/Feb 2013 issue along with our article The World of Coffee.
- 6 tbsp. coarsely ground coffee
- 1 (3″) piece ginger, smashed
- 3 1⁄2 oz. palm sugar, coarsely chopped
- Bring coffee, ginger, and sugar to a boil in a 2-qt. saucepan with 6 cups water. Reduce heat to medium; cook, stirring until sugar is dissolved.