Sweet and creamy with a lot of fresh ginger jazz, this unique apple cider is perfect for a cold day as it warms you to your toes. Or, if you are fighting off a cold, this ginger spiked apple cider is perfect for soothing away the aches and sniffles.
Yesterday, my dad, my four-year-old and I went out to a local restaurant Harlow (The same restaurant that inspired this Dirty Chai recipe). I have been fighting off a cold the last few days and so wasn’t feeling all that hungry. But I noticed they had a new item on their menu for a Coconut Ginger Apple Cider and I knew it would the perfect soother.
Freshly juiced apples and ginger were steamed with rich coconut milk, and brought out to me. Heavenly. I made it last as long as possible, nursing it through the busy streets and shops and taking my last sip after we got home.
This morning I wanted it again. It would be really easy to make with store bought juice, but since I had apples and a juicer, and no juice, I went ahead and juiced my own apples with fresh ginger, and then gently heated it with coconut milk. I had it in place of my morning coffee, and it was such a happy way to start the day! I’ll give notes on how to make it without a juicer below as well.
For those who eat a lot of Thai soups, the combination of ginger and coconut milk is no surprise. One of my favorite soups is this Simple Thai Broth from my cookbook, Ladled. In fact, for the first sip or two of this drink, my mind immediately wondered where the salt and garlic were because I am so accustomed to savory renditions of coconut and ginger. But quickly, my taste buds adjusted to this sweet version, and I was in love!
Notes on Ingredients and kitchen tools:
- This is my favorite coconut cream . It doesn’t contain any guar gum, and is rich and thick.
- For those curious, this is the juicer we own, and we’ve really enjoyed it.
- 1 cup of apple cider or juice (use the best tasting brand you can find, or make your own. I made my own out of Pink Lady Apples), plus ½ cup more if steeping.
- ½ inch of ginger (or more, to taste)
- ¼ -1/2 cup coconut cream or full fat coconut milk
- If juicing: Juice the apples and ginger together, and taste test for ginger strength (the coconut milk will mute the ginger flavor a bit, so I recommend going slightly stronger than perfect). Add to a small saucepan and heat with the coconut milk over medium heat. If desired, you can pulse (carefully!) in a blender to make it foamier and light.
- For steeping: Add the apple juice and 2 or 3 thin slices of ginger to a small pot. Because you will lose some liquid during the steeping process, I recommend adding an extra ½ cup of apple juice/cider. Bring to a low simmer, and simmer very gently for around 10-15 minutes, taking spoonfuls out here and there to taste test until you have achieved the desired strength of ginger. Add the coconut milk/cream, and reheat. I If desired, you can pulse (carefully!) in a blender to make it foamier and light.
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