Chukku Kaapi (Dry Ginger Coffee)

Sitting snuggled up in your sofa, warm and cozy, watching the drizzle with a steaming cup of coffee in your hand; something all of us wanna do during monsoons. Imagine the coffee had a very interesting twist! Chukku kaapi (dry ginger coffee) is the perfect example of a spicy coffee that can tickle all the taste buds in your tongue.

Dry ginger (crushed): 1 piece
Jaggery: 1 rectangular piece (as needed)
Tulsi leaves – 4-5
Peppercorns (crushed) – 1/2 tsp
Elaichi (crushed) – 1/2 tsp
Water – 1 glass
Coffee powder: 1/2 tsp (optional)


Boil the glass of water and melt jaggery in it. Add the dry ginger, tulsi leaves, peppercorns, coffee powder, and elaichi and let it boil for 2 minutes. Strain and serve piping hot.

This concoction tastes as good or better even without the coffee powder. So those of you who are conscious of caffeine intake can do away with the coffee powder.

Gently sip in and the sweetness hits you first. As you gulp it down the throat, the heat and spiciness hits you! Thats why it’s a coffee with an interesting twist. Gives you good relief if you have a sore throat and blocked nose. Do give it a try before the monsoons fade away.

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  1. Interesting – while we often flavour tea with all sorts of additions (ginger, pudina, chai masala, even dry orange peels), didn’t know you could do the same with coffee. Seems yummy… just right for the season 🙂


    • Thanks Roozbeh. My mom used to make this very often, a slightly different version though. She loves both jaggery and coffee. And jaggery is much healthier compared to sugar. Please do try it.


  2. I used Tulasi leaves powder as I dint have source for tulasi leaves and the coffee came out good.
    I made this coffee as I was having severe cold. Sipped the entire cup. It gave me a temporary relief. The spiceness hit my thoat, but the heat hit my nose.


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