Iced Ginger Coffee Mocktail
3 oz. Caffé Americano, brewed extra strong -3-4 tbsp. ginger syrup -2-3 tsp. fresh ginger extract
1/2 cup whole milk plus extra for frothing
1. To make ginger syrup, mix 1 cup each of sugar and water in a saucepan over heat until the sugar is dissolved. Add 1 cup of freshly grated ginger and keep on heat until the mixture reduces and is syrup-like. Strain and store in the fridge for up to one week. To make ginger extract, grate a large piece of ginger and squeeze out juice. Let stand for 5 minutes and discard white residue.
2. To assemble the drink, stir together the coffee, ginger extract, milk and ginger syrup and chill until cold. Heat extra milk and whip until it creates froth. Pour chilled coffee mixture into glass and spoon froth onto the top. For an extra-sweet treat, sugar the rim of the glass with brown sugar and garnish with chocolate shavings.