Coffee with honey and ginger – a warming recipe for chilly days
As the days get shorter and the mornings colder, coffee becomes more than just a way to start the day. It becomes a moment of warmth, with a mug cradled in both hands. Coffee with honey and ginger is a recipe made for exactly those moments: it combines the gentle sweetness of honey, the spicy kick of ginger and the rich aroma of freshly roasted beans. You can make it in a few minutes, with no special equipment and no ready-made syrups.
Although coffee with honey and ginger may sound like a new item on a seasonal menu, ginger and the coffee plant have been meeting in the cup for a long time, and the secret of this drink lies in balance. Honey should not turn it into a dessert, and ginger must not completely mask the taste of the coffee. That is why a good base matters so much – freshly roasted whole bean coffee with a profile that can handle bold additions. Then every ingredient has its place in the cup, and the whole drink tastes harmonious from the first sip to the last.
In this article, you will find a simple ginger coffee recipe with honey, complete with exact proportions, tips on which coffee to choose and a version with milk. We will also explain, in a factual way, what honey and ginger bring to the cup and whether coffee with honey is healthy – without promises that food science does not support.
Table of contents:
- Coffee with honey and ginger – why should you try it?
- Coffee with honey and ginger – the recipe
- Which coffee should you choose for a honey and ginger recipe?
- Coffee with honey – what does honey bring to the cup?
- Coffee with ginger – what does ginger bring to the cup?
- Is coffee with honey healthy?
Coffee with honey and ginger – why should you try it?
Coffee with honey and ginger is a great choice for anyone who loves coffee with character but every now and then fancies something more than a classic black cup. This drink brings together three distinct flavours: the natural sweetness of honey, the fresh, slightly spicy note of ginger and the full aroma of well-brewed coffee. As a result, it feels both familiar and surprising – it tastes like coffee, but it also has something of a spiced tea enjoyed on chilly evenings.
In terms of flavour, it is also an interesting alternative to coffee sweetened with sugar – although, as we will explain later, honey is still sugar. Coffee sweetened with honey gains not only sweetness but also the honey's own aroma – floral, herbal or caramel-like, depending on the type. Ginger, in turn, balances the sweetness with its fresh heat, so the drink never becomes cloying. If you are looking for a seasonal recipe that needs no syrups or special accessories, this coffee could quickly become your autumn and winter ritual.
💡 Fun fact: Coffee and ginger have a long shared tradition. In Yemen, people have long drunk qishr – a hot, spiced drink made from coffee husks with ginger and sometimes cinnamon. It is not coffee as we know it, because it is made from the husks of the coffee fruit rather than roasted beans, but it shows that ginger and the coffee fruit have been ending up in the same cup for a long time.
What does coffee with honey and ginger taste like?
Each ingredient plays a different role in this drink. Coffee forms the base – it provides depth, a pleasant bitterness and notes that depend on the beans you choose, such as chocolatey, nutty or fruity notes. Honey in coffee adds a gentle, rounded sweetness and softens the bitterness slightly. Ginger brings freshness and a slightly spicy, warming accent that you notice mainly at the end of each sip.
The best part is that you can easily adjust the intensity:
- ✔️ more honey – the drink becomes sweeter and more dessert-like, and the bitterness of the coffee steps into the background,
- ✔️ more ginger – the coffee gains a clear heat and a more warming character,
- ✔️ a splash of milk – coffee with honey and milk is milder and creamier, and the ginger is less noticeable.
That is why it is worth starting with smaller amounts of the extras and adjusting them to your own taste. It is easier to add a little more honey or ginger to your next cup than to rescue a drink in which the extras have masked the taste of the coffee.
When is the best time to make a warming coffee?
A warming coffee with honey and ginger is at its best on chilly autumn and winter days – after a morning walk, with a Sunday breakfast or as an afternoon break from work. A warm mug, a spicy scent and a sweet finish create an atmosphere that is hard to find in an ordinary coffee drunk in a hurry.
Bear in mind, though, that it is still coffee, which means it contains caffeine. It is best enjoyed in the first part of the day, in the morning or early afternoon. Caffeine consumed shortly before bedtime may shorten sleep and lower its quality in some people. If you fancy a spiced cup in the evening, you can make this recipe with decaffeinated coffee or simply save it for the next morning.
Coffee with honey and ginger – the recipe
Time to get practical. The honey coffee recipe below – made with fresh ginger – is a simple formula for one large cup or mug. You do not need an espresso machine – coffee from a moka pot, French press, dripper or filter coffee machine works perfectly well. What matters is that the brew is full-bodied and fairly strong, because honey and ginger need a solid base to rest on.
Think of the recipe as a starting point. Once you have made it according to the proportions, you can easily adjust the next cups to suit you: more ginger for a spicier taste, less honey for a drier version or a little milk if you like milder, creamy coffees.
Ingredients you will need
You only need a few ingredients that you probably already have in your kitchen. The most important are good-quality coffee, aromatic honey and ginger – fresh or ground. The other ingredients are optional and let you change the character of the drink.
| Ingredient | Amount | Tip |
|---|---|---|
| Freshly brewed coffee | approx. 200 ml | From a moka pot, French press, dripper or a double espresso topped up with hot water |
| Honey | 1-2 teaspoons | Ideally runny with a mild taste, e.g. wildflower or acacia |
| Fresh ginger | 2-3 thin slices (approx. 0.5 cm of root) | You can peel it with a teaspoon or leave the skin on if it is young and well washed |
| or ground ginger | from a pinch to ¼ teaspoon | Spicier than fresh – start with a smaller amount |
| Milk or plant-based drink (optional) | 50-100 ml | Warmed or frothed; oat drink works particularly well |
| Cinnamon or cardamom (optional) | a pinch | For a spicier, more dessert-like aroma |
We have chosen the proportions so that coffee remains the star of the drink, with honey and ginger complementing it. If you prefer a clearly sweet version, add the second teaspoon of honey only after tasting – once a drink is too sweet, there is no going back.
🔍 Worth knowing: The type of honey makes a big difference to the taste of the coffee. Mild honeys, such as acacia or wildflower, add a clean sweetness and do not compete with the aroma of the beans. Honeys with a strong character, such as buckwheat, have an intense, slightly bitter taste that can easily overpower the coffee, so add them sparingly.
How do you make ginger coffee with honey, step by step?
Preparation takes about 10 minutes, including brewing the coffee. The order is key: ginger first, as it needs a moment in the hot brew to release its aroma, and honey last.
If you are wondering how to make ginger coffee when you only have ground ginger, the easiest way is to add it straight to the ground coffee before brewing – in a French press, dripper or moka pot. The spice brews together with the coffee, and its particles stay in the filter or at the bottom of the brewer. Below you will find a classic ginger coffee recipe made with fresh root, which gives the most aromatic result.
🍯 Coffee with honey and ginger – step-by-step recipe
- Prepare the ginger. Cut fresh ginger into 2-3 thin slices and place them in a mug or jug.
- Brew the coffee. Make approx. 200 ml of full-bodied, strong coffee using your favourite method and pour it straight over the ginger.
- Wait 3-5 minutes. During this time, the ginger will release its aroma into the coffee. The longer you leave it, the spicier the drink will be.
- Remove the ginger and add the honey. Once the coffee has cooled slightly, stir in 1 teaspoon of honey until it has completely dissolved.
- Adjust the taste. Taste the coffee and, if needed, add a little more honey, some warm milk or a pinch of cinnamon.
The finished drink should taste clearly of coffee, with a sweet honey finish and a pleasant, spicy heat that comes through after a moment. If the ginger seems too intense, shorten its brewing time next time or use fewer slices.
You can easily turn the same recipe into a milder version. Coffee with honey and milk is made by adding 50-100 ml of warm or frothed milk to the finished drink. This version is creamier, and the ginger becomes a subtle background note – a good choice for anyone who is just getting used to spiced extras. For a plant-based version, oat drink works particularly well, as its naturally sweetish taste goes well with honey.
⚡ Make-ahead tip
If you often drink coffee with ginger, prepare a simple "ginger honey". Finely grate approx. 2 cm of fresh ginger and mix it with 4 tablespoons of honey in a clean, dry jar. Keep the mixture in the fridge, scoop it out with a clean teaspoon and use it within 2-3 days – if you notice bubbles or a sour smell, throw it away. One teaspoon added to your coffee instantly gives you sweetness and a ginger aroma.
Now that you have the recipe, it is time for the most important choice – the coffee that will form the base of the drink. It decides whether honey and ginger become an elegant addition or mask everything that makes the cup special.
Which coffee should you choose for a honey and ginger recipe?
In coffee with honey and ginger, it is the beans that decide whether the drink will be balanced. Honey brings sweetness and ginger brings heat, so the coffee needs enough character not to disappear beneath the extras. A very delicate, light coffee will easily be overpowered by the ginger, while very darkly roasted beans may add too much bitterness, which not even a teaspoon of honey can balance.
The best choice is therefore a full-bodied, intense yet still sweet-tasting whole bean coffee, brewed at the right strength. In our range of speciality coffees, you will find beans with different profiles – below we explain what to look for to choose the ones that go best with honey and ginger.
Light or dark roast – which goes better with honey and ginger?
The roast level largely determines which characteristics of the bean you will taste in the cup. A light roast highlights the coffee's natural acidity and its fruity and floral notes. Such coffee is lively and complex, but combined with ginger and honey, its subtle aromas can easily get lost, and its acidity paired with the heat of ginger can be too sharp for some people.
A medium or medium-dark roast gives the coffee more sweetness, a fuller body and notes of chocolate, caramel or nuts. These are the notes that pair best with honey and the spicy character of ginger, creating an intense yet harmonious base. A very dark roast, on the other hand, brings noticeable bitterness and roasted notes, which in this recipe may overpower the more delicate taste of honey. If you would like to learn more about how the roast level affects coffee, read our article Light, medium or dark? How your coffee roast profile affects the flavour and aroma of speciality coffee.
📌 In short: For coffee with honey and ginger, it is best to choose beans with a medium or slightly darker roast – they are sweet, full-bodied and handle bold extras well. Light roasts will work too, but they will give a lighter, fruitier version of the drink in which ginger can more easily dominate the taste – in that case, use less of it.
Which coffee flavour notes go well with the extras?
When choosing coffee, it is worth looking at the description of its flavour notes. Coffees with the following profiles go particularly well with honey and ginger:
- ✔️ chocolate – chocolate and ginger make a classic, warming combination,
- ✔️ caramel – it highlights the natural sweetness of honey and smooths out the heat of ginger,
- ✔️ nutty – it gives the drink a gentle, rounded depth,
- ✔️ spicy – it naturally complements ginger and optional spices such as cinnamon.
Coffees with a clear acidity and fruity notes, such as citrus, can also work well. Citrus freshness goes nicely with ginger, creating a lighter, more original version of the drink – perfect for anyone who likes to experiment. If you would like to get to know coffee flavour notes better and learn to recognise them, take a look at our guide The flavours of coffee – a guide to flavour notes and sensory profiles. And if you enjoy spiced combinations, try our recipe for coffee with cardamom too.
Looking for a specific coffee that combines sweetness, a full body and a hint of citrus? Here is our suggestion for this recipe.
☕ Our recommendation: Bro Coffee Roastery Amico dall'Italia Espresso Roast
For coffee with honey and ginger, we recommend Amico dall'Italia Espresso Roast – 100% Arabica from the Guaxupé region in Brazil, scored 82 points on the SCA scale. It is a coffee with a sweet aftertaste, roasted slightly darker than most of our beans.
- ✔️ Notes of orange, hazelnut and milk chocolate that pair beautifully with honey and ginger.
- ✔️ Medium roast (4/5), medium-high acidity with a hint of orange and a heavy, full body that will not get lost beneath the extras or in milk.
- ✔️ Works well in an espresso machine, moka pot, French press, pour-over and AeroPress.
Whichever beans you choose, don't forget about freshness. Recently roasted beans ground just before brewing have a fuller aroma, so you can still taste their character in the cup, even with bold extras. Now that you know how to choose your coffee, let's take a closer look at the other two ingredients – starting with honey.
Coffee with honey – what does honey bring to the cup?
When looking at what honey brings to coffee, let's start with honey itself. It is a natural bee product that, in a cup of coffee, works mainly as a sweetener and a flavouring. According to USDA data, honey is around 17% water, and the rest consists mainly of sugars: fructose (approx. 41 g per 100 g) and glucose (approx. 36 g per 100 g). It also contains small amounts of other components, which are responsible for its colour and aroma, among other things.
For coffee, the most important thing is that honey brings more than just sweetness. Each type has its own character: acacia honey is delicate and almost vanilla-like, wildflower honey is floral and mild, and buckwheat honey is intense and dark. You can therefore choose honey for your coffee in the same way as you would choose spices: to match the profile of the beans and your own taste.
It has to be said clearly, though: honey is still sugar, not a calorie-free sugar substitute. According to the USDA, a tablespoon of honey (approx. 21 g) provides approx. 64 kcal, which means roughly 20 kcal per teaspoon. Coffee with honey is therefore not a "light" version of sweetened coffee – it is a different, more aromatic way of sweetening it, best enjoyed in moderation.
💡 Fun fact: When honey is heated or stored for a long time, a compound called HMF (hydroxymethylfurfural) forms in it, which is used as one of the indicators of honey quality. The international Codex Alimentarius standard allows up to 40 mg of HMF per kilogram of honey. In one study cited in a scientific review, honey heated for 75-90 minutes at 90-95°C still remained within this limit – conditions far more extreme than a moment in a cup of coffee. Interestingly, the same compound also forms when coffee beans are roasted.
So there is no need to worry that honey will become harmful in warm coffee. We add it to a slightly cooled drink mainly for the sake of flavour – in a very hot liquid, its delicate aroma evaporates faster and is harder to taste. Now it is time for the second extra that gives this coffee its character – ginger.
Coffee with ginger – what does ginger bring to the cup?
Coffee with ginger owes its character mainly to the taste and aroma of this spice. Ginger is the root of a plant that has been used in Asian cuisines for centuries and can now be found all over the world – in teas, gingerbread, sauces and drinks. Its fresh, citrusy and spicy scent and slightly hot taste give even an ordinary black coffee a warming, more complex character.
The heat of ginger comes from natural compounds called gingerols, which are most abundant in the fresh root. During drying and heat treatment, some of them are converted into shogaols, which give dried ginger its characteristic sharp taste. That is why fresh and ground ginger taste different in coffee:
- ✔️ fresh ginger – lively, juicy, with a hint of citrus,
- ✔️ ground ginger – sharper, more pungent and drier in taste; you only need a little.
Ginger gives coffee a sensation of warmth that you feel in your mouth and throat, and that is exactly why we love it on chilly days. It is worth remembering, however, that this is mainly a flavour effect, combined with the warmth of the drink itself. Coffee with ginger is a pleasant, aromatic drink, but it is not a medicine – it does not cure a cold and is no substitute for seeing a doctor when you feel unwell.
🔍 Worth knowing: Fresh ginger keeps its aroma longest when stored in the fridge, in an airtight container or bag. If you buy it less often, you can cut the root into slices and freeze them – then you can easily add a portion to your coffee straight from the freezer.
Now that you know the role of honey and ginger, one question remains – the one asked most often: does such a drink fit well into an everyday diet? The answer depends mainly on the amounts – and that is what we will look at last.
Is coffee with honey healthy?
This is one of the most common questions about this recipe: is coffee with honey healthy? The most honest answer is that it can be part of a balanced diet if you drink it in moderation, but it is not automatically healthier than coffee without extras. Honey adds sugars and calories to the cup, and coffee itself adds caffeine. Whether such a drink fits well into your diet depends mainly on the amounts.
If you are wondering whether coffee with honey is good for you as part of your daily routine, it is worth keeping a few rules in mind:
- ✔️ moderate sweetening – one teaspoon of honey is often enough, and you can easily add more if needed,
- ✔️ a sensible amount of caffeine – according to the European Food Safety Authority (EFSA), healthy adults can safely consume up to 400 mg of caffeine per day, and up to 200 mg in a single dose,
- ✔️ time of day – as mentioned earlier, this coffee is best enjoyed in the morning or early afternoon,
- ✔️ quality ingredients – good coffee, aromatic honey and fresh ginger deliver a full flavour without the need for syrups or large amounts of sweetener.
How much caffeine is in your cup depends on the type of coffee and the brewing method – you will find more on this topic in our article How much caffeine is in coffee? Find out how much caffeine is in espresso, latte and other types of coffee. And if you would like to learn more about how coffee affects the body, read our article Is coffee healthy? How does coffee affect the body, and how to choose good coffee?
⚠️ Remember: People who need to limit sugars (for example, due to diabetes or insulin resistance), who are sensitive to caffeine, who are pregnant or breastfeeding, or who have other health conditions should consult a doctor or dietitian about drinking coffee with honey. According to EFSA, a caffeine intake of up to 200 mg per day during pregnancy and breastfeeding does not raise safety concerns.
Coffee with honey and ginger is a simple way to turn your everyday cup into a small, warming pleasure on chilly days. All it takes is freshly roasted beans with a sweet, full-bodied profile, a teaspoon of aromatic honey and a few slices of ginger to create a drink with a layered taste – sweet, spicy and still clearly coffee-led. You can easily adjust the proportions to suit you, and the version with milk is perfect when you fancy something milder. Most importantly, the extras should highlight the character of the coffee, not replace it – then every sip tastes exactly as it should.
Freshly roasted coffee, a teaspoon of honey and a touch of ginger – brew your own warming cup and discover how well they go together.
FAQ – frequently asked questions about coffee with honey and ginger
1. Is coffee with honey and ginger healthy?
Coffee with honey and ginger can be part of a balanced diet if you drink it in moderation, but it is not automatically healthier than coffee without extras. Honey consists mainly of sugars (approx. 20 kcal per teaspoon), and coffee contains caffeine – according to EFSA, healthy adults can consume up to 400 mg of caffeine per day. People who limit sugars, are sensitive to caffeine, are pregnant or have health conditions should consult a doctor or dietitian.
2. Does honey go well with coffee?
Yes, honey goes well with coffee, especially with beans that have notes of chocolate, caramel and nuts. Besides sweetness, it adds its own aroma, which depends on the type of honey. Mild honeys such as acacia or wildflower work best, because they do not compete with the aroma of the beans. Honeys with a strong taste, such as buckwheat, are best added sparingly.
3. How much honey should I add to coffee?
For a cup or mug of coffee (approx. 200 ml), 1-2 teaspoons of honey are usually enough. It is best to start with one teaspoon, taste the drink and add more if needed. This way, the coffee keeps its character, and the honey complements it instead of turning the drink into a dessert.
4. Which ginger is best for coffee – fresh or ground?
Fresh ginger gives a lively, citrusy and spicy aroma – 2-3 thin slices left in hot coffee for 3-5 minutes are enough. Ground ginger tastes sharper and more pungent – during drying, some of the gingerols turn into shogaols, which give dried ginger its characteristic sharp taste. A pinch or ¼ teaspoon is enough, and it is best added to the ground coffee before brewing.
5. Can I add honey to hot coffee?
Yes, you can add honey to hot coffee – brief contact with a hot drink does not make it harmful. It is still worth waiting a moment for the coffee to cool slightly. That way, the delicate aroma of the honey is easier to taste, and the drink will not scald you on the first sip.
6. Does coffee with honey and ginger warm you up?
Coffee with honey and ginger gives a pleasant sensation of warmth, which comes mainly from the temperature of the drink and the hot, spicy taste of ginger. That is why it tastes so good on chilly days. However, this is a flavour effect, not a medicinal one – this coffee does not cure a cold and is no substitute for medical advice.
Sources of information:
- Q.-Q. Mao et al., Bioactive Compounds and Bioactivities of Ginger (Zingiber officinale Roscoe), Foods, 2019.
- U.S. Department of Agriculture: FoodData Central – Honey (SR Legacy), 2019.
- U. M. Shapla et al., 5-Hydroxymethylfurfural (HMF) levels in honey and other food products: effects on bees and human health, Chemistry Central Journal, 2018.
- R. B. Semwal et al., Gingerols and shogaols: Important nutraceutical principles from ginger, Phytochemistry, 2015.
- EFSA Panel on Dietetic Products, Nutrition and Allergies, Scientific Opinion on the safety of caffeine, EFSA Journal, 2015.
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