Ginger Syrup & Ginger Dairy-Free Latte Recipe

Ever since I went dairy-free, I've been missing out on ordering chai tea lattes in the mornings because most places do not have almond milk (only soy, which I also do not do).  I finally gave in and decided to make my own syrup using ginger, for its anti-inflammatory properties, but primarily to make a ginger latte with almond milk, to fill the hole in my heart where all the easily-ordered chai tea lattes used to be!

Ingredients for Ginger Syrup Recipe:

• 1-2 claws of fresh ginger (chopped, should equal 1 to 1 1/2 cups)
• 1 cup of organic turbinado raw cane sugar
• 1 1/2 cup of water

Instructions:

In a small to medium sauce pan, bring the water, chopped ginger and sugar to a soft boil, stir with a whisk to dissolve the sugar, and reduce that heat to a low simmer for anywhere from 40-50 minutes.

Once this is done, pour the mixture through a strainer with your syrup-container-of-choice underneath to catch only the syrup itself as you strain out the ginger pieces (I typically use a glass jar with a tight fitting lid/clasp-lid for storing this in the fridge, where it will last approximately a month).

Recipe for Ginger Dairy-Free Latte:

Warm up a cup of almond milk or any other milk alternative of choice, throw in a spoonful or two of the ginger syrup you just made, whisk together, and top with your favorite hot drink seasoning (cinnamon, a dash of turmeric, pumpkin spice seasoning, etc).