Sentences with phrase «ginger taste»

I just want a hint of ginger taste without losing the coconut flavor.

Very refreshing, I have also added a couple knobs of ginger, one knob if you don't like strong ginger taste.

As an aside, I would like to add that a sauce of almond milk, orange juice, and ginger tastes like a good smoothie... If you want to jump on that.

This is my favourite at the moment because it is quite different to the very sweet ones most people have, it has a strong delicious ginger taste which leaves a lovely warm feeling.

I've made this with both fresh and ground ginger, and I found that ground ginger tastes best.

The whole concept of peanut butter cookies is terrific, and ginger tastes super delicious in them.

Ginger taste great and provides a mild stimulation (minus the rebound effect).

Hmm, is that a hint of ginger I taste?

I followed the recipe (except I used molasses) but my cookies spread out very thin while baking and were very strong ginger tasting.

We love a more subtle ginger taste so only used the ginger included in allspice.

- 2 1/2 tbsp ginger (will taste strong before baking but tones down after cooked - use less if you prefer a less ginger taste)

The spices are equal parts ginger and cinnamon for a more mild ginger taste, and just a touch of allspice and cloves for a light spice under note.

While still featuring the same high - quality ginger used in Fever - Tree's signature Ginger Beer (fresh ginger root sourced from the Ivory Coast and Cochin, India), Fever - Tree Naturally Light Ginger Beer is the cocktail - enthusiast's low - calorie alternative for mixing with the same bright, spicy, long - lasting ginger taste that artisan ginger beer cocktails deserve, without sacrificing taste.

This pumpkin gingerbread is so delicious and has an amazingly moist texture and a fantastic zingy ginger taste.

The strong ginger taste is so yummy, and with the crunchy almonds and broccoli, you really can't go wrong!!

We use ground ginger because it gives a good texture and ginger taste — you can definitely try using fresh though!

I think the ginger taste is too strong at the full teaspoon, so when I make it next time, I'm going to halve it.

It's decidedly more gingery than ginger ale — which, I have to admit, has to me almost no ginger taste at all — and is light and fizzy and absolutely delicious.

(If a stronger ginger taste is preferred, increase the suggested measurement.)

When I think of ginger chicken I think of the local Hawaiian plate lunch variety: deep fried pieces of chicken smothered in a sweet and sticky sauce that has a very slight, almost imperceptible, ginger taste.

So if you're a fan of the the ginger taste (I mean, you're reading this so why wouldn't you be?!)

Unfortunately I don't have any good idea for what could help with the ginger taste...

Those who can get beyond the visual are rewarded with a crisp - chewy texture and the richness of brown butter, which brings out some of the flour's nuttier, more intense undertones and balances the sharpness of the ginger taste.

And I personally was not a fan of the ginger taste.