Flavoured Hot Coffee
Brown Sugar Ginger Latte
Quick answer
The recipe warms ginger in the milk so its aroma has time to move into the drink. Keep the pan below a boil and stir so the sugar dissolves without scorching the milk. Thin ginger slices are easier to strain than grated ginger; if you use a different cut, expect the flavor to extract more quickly.
Key takeaways
- The recipe warms ginger in the milk so its aroma has time to move into the drink.
- Pour the ginger milk over the espresso and stir gently so brown sugar and coffee are distributed.
- Strain the milk into the cup rather than pouring the ginger slices in with it.
Ingredients
- 60 ml espresso
- 180 ml whole milk
- 2 tsp brown sugar
- 2 thin slices fresh ginger.
Method
- Warm milk, sugar and ginger for 3 minutes.
- Strain, froth and pour over the espresso.
Adjust the ginger without changing the espresso
Fresh ginger can range from mild to sharp. Taste the warmed milk before straining and keep the infusion shorter if it is already pungent. Strain out the slices before frothing so they do not block a wand or end up in the cup.
Finish and serve
Pour the ginger milk over the espresso and stir gently so brown sugar and coffee are distributed. If the drink tastes too sweet, reduce the sugar in a later version; if the ginger is too subtle, adjust the infusion rather than adding powdered spice. For another warm spice latte, compare cardamom latte.
Serving the ginger latte
Strain the milk into the cup rather than pouring the ginger slices in with it. That keeps the drink smooth while preserving the infused aroma. If you want more ginger character next time, adjust the infusion before frothing; adding ginger after the milk is steamed can leave uneven pieces in the cup.
Brown sugar gives the drink a deeper sweetness than plain white sugar, while fresh ginger adds a warm, sharp note. Taste the milk mixture before it reaches the espresso so you can decide whether the spice is strong enough. The final drink should still taste like coffee, not only sweetened milk.
Choosing the coffee base
A balanced espresso lets the brown sugar and ginger remain distinct. If the shot is already very bitter, the spice can make the cup feel heavier; use a coffee you enjoy as espresso before turning it into a latte. For a stronger ginger aroma, adjust the infusion in a future cup rather than adding more slices after straining.