Ginger Chai Latte

(PIC COMING AS I MAKE THIS AGAIN)

I used to be a sucker for Starbucks until I found out how much sugar and fat is in a Chai Tea Latte, even when made with soy milk or fat free milk.  So this mixture was another one inspired by my mom who called me one time asking “What was that drink we used to get from Starbucks?”  I told her what it was, then I said “Mom, just go home and make it yourself”.  She agreed and saved her $3-4.  This recipe is somewhat of an upgrade then what I gave my mom, depending on what you have in your house already this could be made with some chai tea, non-dairy milk poured in and sprinkled with cinnamon if you want.  But you MUST try this at some point!  Use part of this recipe to also make ginger-ale soda!

Ingredients for the Ginger Syrup:

1 1/2 cups water

1 cup raw sugar

1 cup roughly chopped fresh ginger (~1 large knob)

Ingredients for the Latte:

1 1/2 - 2 Tbsp ginger syrup (from above)

1 1/4 cups unsweetened plain almond milk

1 ginger or chai tea bag

Ginger powder or cinnamon for topping

1 cinnamon stick (optional)

Directions:

1. To make the ginger syrup, bring the water, sugar and ginger to a boil, and stir to dissolve sugar.

2. Then reduce heat to a low simmer and continue cooking for 45 minutes.

3. Strain into a bottle or jar for easy storage.

4. To make the ginger latte, heat almond milk in a saucepan or in a mug in the microwave and steep the tea bag. Then add 1-2 Tbsp of the ginger syrup. Taste and adjust sweetness as needed.

5. Sprinkle with a little ginger powder, cinnamon; place cinnamon stick (if using) in cup and serve.

6. Ginger syrup can be kept 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.”

LOVING FOOD IN PEACE.

-That VVV.