Ginger Latte
Ingredients
150 ml milk
80 ml espresso (strong)
nutmeg (for decoration)
Ginger Syrup
80 ml water
75 g sugar
1 packet vanilla sugar
1 pinch cinnamon
1 piece of ginger (about 5 cm)
How to prepare ginger latte
- Mix the syrup ingredients in a small saucepan and simmer for 15 minutes from when it starts to boil. Strain through a tea strainer.
- Bring 100 ml milk to a boil.
- Pour 30 ml of the hot ginger syrup into a 250 ml glass. Add the hot milk and mix well.
- Froth the remaining milk (with the espresso machine steam wand or with a special frothing jug), like for cappuccino. Pour the foam into the glass.
* if you have no way to make milk foam, put all 150 ml hot milk in the glass over the ginger syrup; top with whipped cream instead of foam. - Pour the espresso through the milk foam into the glass. You will see it collects under the milk foam, not spreading throughout the glass. This way you will have a layered drink.
- Grate a little nutmeg over the milk foam (or whipped cream). Serve immediately (if the glass has no handle, add a straw).
Ginger syrup
