GINGER LATTE – Perfect for slow mornings…


Recipe by Minimalist Baker


Ginger Syrup
1 ½ cups filtered water
1 cup organic cane or raw sugar
1 cup roughly chopped fresh ginger (~1 large knob)
1 ½ – 2 tbsp ginger syrup
1 ¼ cups unsweetened plain almond milk
Optional: ginger tea / ginger powder or cinnamon (or other spices) for topping

To make the ginger syrup, bring the water, sugar and ginger to a boil, and stir to dissolve sugar. Then reduce heat to a low simmer and continue cooking for 45 minutes.

Strain through a fine mesh strainer into a bottle or jar for easy storage.

To make the ginger latte, heat almond milk in a saucepan or in a mug in the microwave.

Then add 1-2 tablespoons of ginger syrup. Taste and adjust sweetness as needed. For even more ginger flavor, first steep a ginger tea packet in your almond milk for 3-5 minutes before adding syrup.

Sprinkle with a little ginger powder, cinnamon or any other preferred spices, and serve.

Ginger syrup should keep in the fridge for up to a month. Use for lattes, as a ginger-infused sweetener in cocktails, or with tonic water to make “ginger soda.”

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