3-Ingredient Ginger Latte
A 3-ingredient ginger latte that's dairy- and gluten-free and perfect for slow mornings, afternoon reprieves, or lazy weekend reading.
Servings 1 (latte)
Ingredients
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 yields ~1 cup)
LATTE
- 1 - 2 Tbsp ginger syrup
- 1 1/4 cups unsweetened plain almond milk
- Ginger tea (optional)
- Ginger powder or cinnamon (optional // or other spices // for topping)
Instructions
- 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 (amount as original recipe is written // adjust if altering batch size). 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.”
Notes
*Ginger syrup adapted from David Lebowitz, Martha Stewart
*Nutrition information is a rough estimate.
*Nutrition information is a rough estimate.
Nutrition (1 of 1 servings)
Serving: 1 latte Calories: 88 Carbohydrates: 15 g Protein: 1.2 g Fat: 3.1 g Saturated Fat: 0 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 225 mg Fiber: 1 g Sugar: 14 g