Monsoon Chukku Kaapi (Dry-Ginger Coffee) with Honey

When the monsoon drums on the roof, Kerala reaches for chukku kaapi — the spiced dry-ginger brew that is coffee only in name. The rain is a required ingredient.

Jar: Honey & Ginger Elixir · 2 cups

Ingredients

• 2 cups water
• 1 teaspoon chukku (dry ginger powder) or 3 thin slices fresh ginger
• 4–5 tulsi leaves, 2 crushed peppercorns, a small piece of cinnamon
• 2 teaspoons Honey & Ginger Elixir

Method

1. Simmer the water with chukku, tulsi, pepper and cinnamon for 5–7 minutes; strain into two cups.
2. Let it cool from boiling to sipping-warm, then stir one teaspoon of elixir into each cup.

Sweeten cup by cup, never in the pot — the pot is too hot for raw honey.

More from our kitchen: The Infusion Kitchen — all five jars and every recipe.