Ginger Latte

For the Ginger Syrup:

• 1 1/2 cups filtered water
• 1 cup organic cane sugar (or sub granulated or raw)
• 1 cup roughly chopped fresh ginger (~1 large knob)

For the Latte:

• 1 1/2 - 2 Tbsp ginger syrup
• 1 1/4 cups unsweetened plain almond milk or other milk
• Optional: ginger powder or cinnamon for garnish, ginger or chai tea bag

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 Tbsp ginger syrup. Taste and adjust sweetness as needed. 

Sprinkle with a little ginger powder, cinnamon or any other preferred spices, and serve. For extra flavor, allow a bag of ginger or chai tea to steep in the warm almond milk before adding the ginger syrup.

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