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Flavoured Hot Coffee

 

# Brown Sugar Ginger Latte

 

Written by [Jay](https://www.coffeejay.com/en/learn/authors/coffeejay/)

 

Category: [Flavoured Hot Coffee](https://www.coffeejay.com/en/learn/recipes/flavoured-hot-coffee/)Tags: Ginger Latte Brown Sugar Spiced Coffee Dairy

 

Active time: approximately 7 minutesYield: 1 serving

 

## 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.

 

![Milk from a metal pitcher being poured into a cup of coffee.](https://www.coffeejay.com/assets/editorial/milk-pouring-for-latte-art.avif)

Milk from a metal pitcher being poured into a cup of coffee.

## 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**](https://www.coffeejay.com/en/learn/recipes/flavoured-hot-coffee/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.

## Further reading

For background on [**espresso**](https://en.wikipedia.org/wiki/Espresso) and [milk](https://en.wikipedia.org/wiki/Milk), see Wikipedia.

[Back to Flavoured Hot Coffee](https://www.coffeejay.com/en/learn/recipes/flavoured-hot-coffee/) 

Written by [Jay](https://www.coffeejay.com/en/learn/authors/coffeejay/). [Read our editorial approach](https://www.coffeejay.com/en/editorial-policy/).

This recipe is an editorial starting formulation, not a documented CoffeeJay kitchen test. Adjust flavour and quantities to your ingredients and equipment.

## Related recipes

- [Caramel Latte](https://www.coffeejay.com/en/learn/recipes/flavoured-hot-coffee/caramel-latte/)

- [Cardamom Latte](https://www.coffeejay.com/en/learn/recipes/flavoured-hot-coffee/cardamom-latte/)

- [Hazelnut Latte](https://www.coffeejay.com/en/learn/recipes/flavoured-hot-coffee/hazelnut-latte/)