Exact quantities, then the method.
A ginger latte is a softer, creamier way to drink ginger, somewhere between a chai and a mug of warm spiced milk. The trick is to brew the tea right down to a small, strong concentrate first, so the ginger still comes through once the milk goes in.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Sweet Ginger Oat Latte recipe. Canonical: https://teas.co.uk/recipes/ginger-tea/sweet-ginger-oat-latte/
Barista oat milk is the one to reach for, as it froths properly and stays smooth, while ordinary oat milk can split when it heats. Honey to sweeten, a dusting of cinnamon on top, and you have a proper comfort drink with no dairy in sight.
You'll need
- 2 pyramid tea bags of Teapigs Sweet Ginger (for concentrate)
- 100ml freshly drawn water at 100C, just off the boil
- 180ml barista oat milk
- 1 teaspoon of clear honey
- A tiny pinch of ground cinnamon
- 1 280ml mug, warmed
- 1 small saucepan and a saucer for covering
- 1 small balloon whisk or milk frother
Method
- Warm your mug. Steep two pyramid bags in just 100ml of just-boiled water for six minutes, covered, to make a strong concentrate.
- Lift out the bags and press them gently, then stir the honey into the concentrate.
- Heat the oat milk until steaming but not boiling, and froth it until smooth.
- Pour the concentrate into the mug and top with the frothed oat milk.
- Dust with a little ground cinnamon.
- Tip: use barista oat milk if you can, as standard oat milk tends to split when heated and froths poorly.
The tea it is made with, and what to make next.
Want the background, not just the brew?
Brewed with: Teapigs Sweet Ginger, 15 Tea Bags, 37.5g
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The whole recipe as a PDF. Print it for the kitchen, or keep it on your phone for when you are offline.
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