Iced Ginger Coffee Mocktail

Ingredients

Ginger infused syrup:

• 1 cup freshly grated ginger

• 1 cup of sugar

• 1 cup of water

Creamy Coffee Mocktail:

• 1x Espresso Iced Latte can

• 3-4 tablespoons ginger syrup

• 2-3 teaspoons fresh ginger extract (if desired for stronger flavour)

• 1/2 cup whole milk plus extra for frothing

• Brown sugar for rimming the glass

Method

1. 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.

2. 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.

3. 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.

4. Heat the remaining milk for 30s in the microwave & whip well using a milk frother

5. Decant into a mini martini glass. Spoon froth over the coffee, garnish with chocolate shavings or a piece of dark chocolate if desired. Voilà!