Recipe by Minimalist Baker
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.”