After trying a sip of the creamy ginger latte, I fell in love with this little coffee shop.
Since then, ginger has been my favorite spice. Ginger is not only healthy, but it also adds a wonderful flavor to many dishes, including soups, cookies, and cocktails. I have tried to replicate the ginger dream latte that was served in this teahouse but without success.
John entered the kitchen a few weeks back and smelt ginger. He asked me what I was cooking.
Ginger tea” “How much ginger do you use?”
“Like 10 pieces.”
“For ONE CUP?” “I think you need only three cups for a group 10.”
First step: Make ginger syrup. You can make ginger syrup in just a few minutes. Just mix 1 part sugar with 1 part water and heat it in a pan. Add the ginger slices and simmer for 45 minutes. This sweet and punchy ginger syrup can be used in cocktails, lattes, or as a glaze on baked goods.
Heat the almond milk, and then whisk in your syrup.
The recipe below is for a simple ginger latte that does not include tea. If you already have ginger in the house, steep some of it first with your almond milk and then add ginger syrup to give it a sweeter taste and more ginger flavor. This recipe will send you to the land of ginger latte bliss.
What does it taste like? I was hooked at the first sip. It’s:
Creamy
Relaxation
Not too sweet
Perfectly gingery
Perfect for lazy mornings, afternoon respite, reading, writing, or any other weekend activity.
I’ve been reducing my caffeine intake for a variety of reasons, but I still enjoy a hot beverage in the morning. When I want something warm and comforting, I have one with my breakfast. This latte is perfect. Enjoy!
Ingredients
GINGER SYRUP
- Filtered water, 1 1/2 cups
- Cane sugar organic (or raw, sub-granulated, or sub-granulated): 1 cup
- One large knob of fresh ginger roughly chopped yields about 1 cup
LATTE
- 1 – 2 Tbsp ginger syrup
- 1 1/4 cups plain unsweetened almond milk
- Ginger tea (optional)
- Use cinnamon or ginger powder ( optional or other spices for toppings)
Instructions
- Bring the sugar, water, and ginger to a rolling boil, then stir the sugar to dissolve it. Reduce heat to a low simmer and continue cooking for 45 minutes.
- Pour the liquid into a jar or bottle with a fine-mesh strainer for storage.
- Heat almond milk either in a microwave-safe mug or in a pan. Add 1-2 Tbsp of ginger syrup to the almond milk (the amount is as written in the original recipe // adjust for batch size). Adjust sweetness according to taste. For even more ginger flavor, first steep a ginger tea packet in your almond milk for 3-5 minutes before adding syrup.
- Serve with some ginger powder, cinnamon, or other spices of your choice.
- Ginger syrup can be stored in the refrigerator for up to one month. Use in lattes and cocktails as a sweetener infused with ginger, or mix it with tonic to make “ginger water.”
