OH HI. Alexa here coming to you from a very snowy, sloshy, slushy Pittsburgh.
And there’s one thing that can warm me up from the tip of my toes to the tip of my nose –– a Ginger Latte.
Have you ever had a Ginger Latte? I hadn’t until about two weeks ago when I had it at a local coffee shop, and it was exactly what my perpetually-shivering body needed to warm itself right up.
A very important note here: this Ginger Latte isn’t a Gingerbread Latte.
Gingerbread-flavored things typically include a mix of different spices like cinnamon, clove, and nutmeg.
A Ginger Latte, on the other hand, is pure ginger. And I thought it would be weird when I asked the barista about it, but when she said…
- It wasn’t super sweet
- It went really well with their espresso
…I was in.
And she was right –– it was a rich, slightly bitey, almost earthy-sweet drink that I completely and totally devoured.
It’s a new fave of mine, so I knew I needed to try to recreate it on the blog!
It all starts with a ginger simple syrup.
A traditional simple syrup (for sweetening things like cocktails or coffees) is typically made with a 1:1 ratio of sugar and water. You put some sugar into a pot, then you put the same amount of water into the pot. Heat on medium until the sugar dissolves, then cool and use!
Very… simple. Heh.
This ginger simple syrup is almost that simple, but we’re changing it up a bit:
- We’re using brown sugar
- We’re adding chunks of ginger
I think the reason why this drink works so well is because of the brown sugar. Brown sugar has molasses in it which takes the sweetness factor from “Pure, Unadulterated Sugar” to “Complex and Rich.” It offers such a great depth of flavor that you’d miss if you were using regular ol’ sugar. Plus, a lot of coffees have brown sugar flavor notes, and if you pair this syrup with a coffee like that… it’s just a really good idea, okay?
And, of course, the ginger flavor comes from fresh ginger. You’ll peel it and cut it into some chunks. The smaller the pieces, the more surface area you’re exposing to the syrup, which means the ginger flavor will be stronger. I cut my ginger into 15ish pieces, and once the brown sugar had dissolved completely in my water, I let everything sit, covered, for 15-20 minutes so that ginger flavor had a chance to really infuse.
Once those 15-20 minutes are up, go ahead and (carefully) give it a little taste. Flavor just right? Fish those ginger chunks out of there. Not quite enough kick? Keep steeping for longer. Totally up to you here.
And then you’ll make a latte with some coffee and steamed milk. If you recall from my Oat Milk Peppermint Mocha, I have a milk frother device that I really love, but you can also froth your milk with a whisk or in a jar.
And that is that, my friend! Really love this rich, warming latte with just a hint of spice from fresh ginger.
MMM! So good.
PrintGinger Latte
Looking for a way to warm yourself up from the inside-out? Look no further! This rich, complex vegan latte is here for your drinking pleasure.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 1 drink
- Category: Drink
- Method: Boil
- Cuisine: American
- Diet: Vegan
Ingredients
SYRUP:
- 1/2 cup brown sugar
- 1/2 cup water
- 2 inches fresh ginger, peeled and roughly chopped*
LATTE:
- 1/2 cup coffee
- 1–2 tablespoons of your ginger syrup
- frothed unsweetened plant milk**
Instructions
- SYRUP: Add your brown sugar, water, and ginger to a small pot over medium heat. Stir frequently, allowing the mixture to heat while the brown sugar is melting. Once the brown sugar is completely melted, remove it from the heat, cover, and allow to sit for 15-20 minutes.
- At the end of those 15-20 minutes, carefully taste the syrup. If you’d like more ginger flavor in your syrup, keep the mixture covered and steep for longer. Otherwise, strain out the ginger solids.
- LATTE: Add your coffee and ginger syrup to your cup. Top with your frothed plant milk!
Notes
*My ginger weighed about 30g pre-peeled. The smaller the chunks you cut your ginger into, the more surface area you’re exposing to the syrup, which means the ginger flavor will be stronger. I cut my ginger into 15ish pieces, and once the brown sugar had dissolved completely in my water, I let everything sit, covered, for 15-20 minutes so that ginger flavor had a chance to really infuse.
**Wondering how to froth your milk? I gotcha covered!
- Use a milk frother like this.
- Add milk to a jar and microwave until steaming. Add a lid, cover the lid with a towel to protect your hands, and carefully shake until frothed.
- Heat milk on the stove and either whisk vigorously (doesn’t work great, but it’s fine in a pinch) or add it to a french press. You can quickly move the press up and down to froth the milk.
Benefits of drinking coffee are extended to the tummy as well. If one is suffering from nausea then ginger latte is the best medicine for the same and will act as an inflammatory.