Inka with a hint of gingerbread


  • 10 teaspoons of Inka Chocolate
  • 1 teaspoon of honey
  • 4 small gingerbread cookies
  • 1 glass of milk (cow’s milk or Inka plant-based beverage)

Home-made gingerbread spice for coffee:

  • 3 cardamom pods (crack them open and remove the seeds)
  • a 2 cm piece of cinnamon stick
  • 2 cloves
  • 1 tiny whole peppercorn
  • a knob of ginger root (the size of a hazelnut)


Place all the spices, apart from ginger, in a mortar and grind them into powder. Grate the ginger on the small holes on a cheese grater and squeeze the juice from the ginger bits. Add ginger, spices and Inka to a jug - pour over a glass of boiling water, add honey and a glass of milk (frothed). Pour into mugs. Adorn with gingerbread cookies - crush one into the mug and place the another on the top of the drink. Serve immediately.

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