A fragrant Yemeni infusion of dried coffee-cherry husks simmered with ginger and spices, lighter and fruitier than brewed coffee.
Simmer 2–3 tbsp food-grade dried coffee husks with ginger and optional cinnamon in 250 ml water for 8–10 minutes; strain and sweeten to taste.
Ginger, Dried fruit, Warming, Spiced
Yemen; coffee-husk infusions have long been prepared alongside the region’s coffee trade and hospitality traditions.
Small heatproof glass or ceramic cup
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