Spicy, sweet, and seriously sippable—this creamy mocktail is not your average iced latte!
Think of it as your go-to Espresso Martini’s bold little sibling… minus the booze but still bringing the zing. Infused with fresh ginger syrup and topped with a frothy cloud of milk, this café-style creation hits that perfect balance between smooth, spicy, and refreshingly cool. Whether you're after an afternoon pick-me-up or the star of your next mocktail night, this one’s got you covered—bonus points if you rim the glass with brown sugar and serve it up in your fanciest glassware. Go on, you deserve it.
Ingredients
Ginger infused syrup:
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1 cup freshly grated ginger
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1 cup of sugar
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1 cup of water
Creamy Coffee Mocktail:
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3-4 tablespoons ginger syrup
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2-3 teaspoons fresh ginger extract (if desired for stronger flavour)
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1/2 cup whole milk plus extra for frothing
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Brown sugar for rimming the glass
Method
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To make the ginger syrup, combine the sugar & water over medium heat till the sugar dissolves, add the grated ginger & cook till the mixture reduces & is syrupy in consistency. Strain the grated ginger & store the syrup in a mason jar in the refrigerator for up to 1 week. The syrup may be used for other beverages such as ginger flavoured lemonades. or simply drizzled over a lemon or mango sorbet.
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To make ginger extract, finely grate a 2-3 inch piece of ginger & squeeze out the juice. Allow to stand for 5 minutes before decanting. Discard the white residue at the bottom.
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In a Pyrex mixing cup (or any other suitable container for mixing), combine the Espresso Iced Latte can, ginger root extract and the ginger syrup. Stir well. Chill till really cold.
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Heat the remaining milk for 30s in the microwave & whip well using a milk frother
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Decant into a mini martini glass. Spoon froth over the coffee, garnish with chocolate shavings or a piece of dark chocolate if desired. Voilà!