Ginger Brown Sugar Latte

Overview

Latte is the most familiar and favorite type of Italian coffee among Chinese people. Latte (the transliteration of Italian Latte) means milk, and Caffè Latte is milk coffee. It has the richness and richness of coffee and the smoothness and sweetness of milk. Even people who are not used to coffee can accept its taste. For an authentic cup of latte, the ratio of milk, milk foam, and coffee is about 7:2:1. Because the coffee content is slightly lower, drinking it in the morning does not irritate the stomach. Italians often use it with breakfast. The French are more keen on Café Lait, which is similar to latte. The difference is that latte uses steam from a coffee machine to steam hot milk, while French café lait uses fire to boil hot milk. Today I will introduce to you a ginger brown sugar latte that is suitable for Chinese tastes. Ginger juice and brown sugar are added to the fragrant coffee. The mellow and fragrant coffee is mixed with a slightly spicy and refreshing ginger flavor. The flavor is richer and your whole body will be warm after drinking it. I used bagged Ganzhiyuan ginger juice brown sugar. The brown sugar is mixed with finely grated ginger. It can be used directly to make hot water or make flower and fruit tea. There is no need to cut the minced ginger and squeeze the juice. It is very convenient. Let’s take a look at how to do it next. The marked dosage can make 2 cups, and the coffee cup capacity is about 300 ml.

Tags

• drinks
• afternoon tea
• dark roast coffee powder
• ginger brown sugar
• milk
• water

Ingredients

Steps

1. 1 Get all the ingredients and an espresso machine ready.

   

2. 2 Pour hot water into the coffee cup (warm cup) and then pour it away. Spoon a spoonful of ginger brown sugar into a coffee cup. Pour the coffee powder into the tamper of the espresso machine and flatten it with a tamper.

   

3. 3 Attach the tamper to the extraction port of the coffee machine and start extraction after the machine reaches temperature.

   

4. 4 Just extract 30ml. Heat the milk under the steam nozzle of the coffee machine (no more than 90 degrees) and pour some into the coffee cup.

   

5. 5 Continue to froth the remaining milk, shaking it up and down to concentrate the milk froth on the surface as much as possible. The thicker milk froth can be scraped off with a spoon. Pour the delicate milk foam and milk mixture into the coffee cup and latte. You can also scrape the milk froth directly onto the coffee you just made with a small spoon without latte art, then sprinkle a little ginger brown sugar and enjoy.