How to Make Ginseng Coffee (Easy & Energizing Recipe)

Now, I’ll walk you through how I make this coffee at home. You’ll see, it’s surprisingly simple.

Total Time 7

Freshly brewed espresso or very strong black coffee (think moka pot or French press)
Ginseng powder or extract – Korean red ginseng has a stronger, spicy profile; American ginseng is milder
Optional extras – honey or brown sugar, cinnamon, cardamom, or even a splash of whole milk or oat milk

Step 1) Brew the Coffee: Start with a bold base. If you’re using an espresso machine, go for a double shot. For moka pot users, fill the basket to the brim and let it brew until the top gurgles.
With a French press, steep your grounds for 4–5 minutes with slightly hotter water than usual (around 96°C/205°F) for extra extraction. Ginseng has a distinct earthy tone, so a weaker coffee might get overwhelmed.
Step 2) Add the Ginseng: Scoop in ½ teaspoon of ginseng powder to start. Afterward, stir it in while the coffee is still hot. This helps it dissolve better. The powder sometimes clumps a little, so don’t be afraid to whisk it or give it a proper stir. If you’re using liquid extract, 3–5 drops should do the trick.
Step 3) Sweeten and Customize: This is where you can personalize the flavor. I love a drizzle of honey and a tiny pinch of cinnamon for warmth.
Some people add cardamom or ginger for a spicier twist,and milk if they want a latte-like drink. You can even blend the whole thing with ice and milk for a ginseng iced latte. I find this refreshing on hot Summer days.

You can top it with frothed milk and a sprinkle of cinnamon. If you’re into functional coffee with flavor and depth, this one’s a keeper.