3 Ingredient Ginger Latte

Homemade Ginger Tea Lattes | the perfect warm drink for chilly days | #vegan

We love Colorado. Always have.

John and my families both vacationed there when we were growing up, and we honeymooned in Breckenridge for two weeks after our wedding in 2010. The whole state has a special place in our hearts.

Two years ago we made a trip to visit friends and get our mountain fix, and we ended up at a little coffee and tea shop in Fort Collins that I was initially underwhelmed by but immediately bowled over with affection after trying one sip of their creamy ginger latte.

Friends, it was love.

Ginger Tea Latte Ingredients

Ever since then, I’ve had a love affair with ginger. Not only is it insanely good for you, it adds the most amazing flavor to dishes like including soups, cookies and even cocktails. I’ve tried with half-hearted effort to recreate the ginger dream latte they served at this particular tea house, but with no success.

In fact, a few weeks ago John came into the kitchen and smelled ginger and asked what I was making.

“Ginger tea.”
“How much ginger are you using?”
“Like 10 pieces.”
“For ONE CUP? I think you only need like three, for a group of 10.”

Fresh Ginger

OK, OK, so he was right. I’d seen a recipe on Pinterest but didn’t actually read it (go figure), so  I ended up with super concentrated ginger tea with zero sweetness and creaminess.

That was it; I had to remedy the problem. A proper ginger latte WAS happening.

Ginger Syrup

First step: Make ginger syrup. It’s super easy, you just measure 1 part sugar and 1 part water and bring it to a simmer in a saucepan. Then add sliced ginger and let it simmer away for 45 minutes. The result is a sweet, punchy ginger syrup that you can add to cocktails, lattes, and atop baked goods for a gingery sweet glaze.

How to Make Fresh Ginger SyrupFresh Ginger Syrup RecipeGinger Tea Latte | #vegan #glutenfree

The only thing left to do is heat up your almond milk and whisk in the syrup.

This recipe is a starting place for a ginger latte, that doesn’t actually include “tea.” If you have ginger tea on hand, steep it in your hot almond milk first, and then add the ginger syrup for sweetness and even more ginger kick. This would send you straight to ginger latte heaven.

3 Ingredient Ginger Latte

What’s it taste like? I was smitten at first sip. It’s:

Not too sweet
Perfectly gingery
And perfect for an afternoon reprieve, or lazy weekend mornings whilst reading, writing, or whatever your weekend activities might include.

3 Ingredient Ginger Tea Latte

I have been cutting back on caffeine for various reasons, but still love the idea of a hot drink in the morning. So I’ve been enjoying one alongside breakfast when I’m craving something warm and comforting. This latte certainly does the trick. Enjoy!

3 Ingredient Ginger Tea Latte | not too sweet, so gingery and delicious

5.0 from 5 reviews
3 Ingredient Ginger Latte
Prep time
Cook time
Total time
A 3-ingredient ginger latte that's dairy- and gluten-free and perfect for slow mornings, afternoon reprieves, or lazy weekend reading.
Recipe type: Beverage
Cuisine: Vegan, Gluten Free
Serves: 1
  • For the Ginger Syrup:
  • 1 1/2 cups filtered water
  • 1 cup organic cane sugar (or sub granulated or raw)
  • 1 cup roughly chopped fresh ginger (~1 large knob)
  • For the Latte:
  • 1 1/2 - 2 Tbsp ginger syrup
  • 1 1/4 cups unsweetened plain almond milk
  • Optional: ginger tea | ginger powder or cinnamon (or other spices) for topping
  1. To make the ginger syrup, bring the water, sugar and ginger to a boil, and stir to dissolve sugar. Then reduce heat to a low simmer and continue cooking for 45 minutes.
  2. Strain through a fine mesh strainer into a bottle or jar for easy storage.
  3. To make the ginger latte, heat almond milk in a saucepan or in a mug in the microwave. Then add 1-2 Tbsp ginger syrup. Taste and adjust sweetness as needed. For even more ginger flavor, first steep a ginger tea packet in your almond milk for 3-5 minutes before adding syrup.
  4. Sprinkle with a little ginger powder, cinnamon or any other preferred spices, and serve.
  5. Ginger syrup should keep in the fridge for up to a month. Use for lattes, as a ginger-infused sweetener in cocktails, or with tonic water to make “ginger soda.”
*Ginger syrup adapted from David Lebowitz, Martha Stewart
Nutrition Information
Serving size: 1 drink Calories: 88 Fat: 3.1 g Carbohydrates: 15 g Sugar: 14 g Sodium: 225 g Fiber: 1 g Protein: 1.2 g


Share on Facebook114Tweet about this on Twitter10Share on Google+26Pin on Pinterest3,079Email this to someone

Want more delicious recipes straight to your inbox?


    • Dana Shultz says

      Lovely idea! I have a whole bottle to experiment and that’s a perfect place to start : D Thanks Cara!

    • Dana Shultz says

      Amen. Also, JEALOUS OF YOUR LIFE RIGHT NOW. Have been loving all your motherhood posts! Such a beautiful season of life. Hugs!

  1. says

    Ever been to The Market at Larimer Square? If so, you’ll know what I mean when I say – nay, shout via all caps – SPRING FLING CAKE.

    PS – this latte post features some of your loveliest photography yet. As always, I’m in awe.

    • Dana Shultz says

      Oh thanks, Brie! I appreciate that. I wanted an airy natural feel for these photos. I’ve never been to Larimer Square! Where is that? I want to know more about this spring fling cake :D

      • says

        Airy and natural indeed! The shots are like the best part of weekend mornings. You know, the time when you’re fully awake, yet can still relax?

        So, the Market at Larimer Square is in Denver. I went out there in ’11 for my cousin’s wedding and her cake – the infamous Spring Fling – was the best I’ve ever had.

        It’s a zucchini bread cake with a whipped cream/cream cheese frosting that’s layered and topped with fresh fruit. The recipe is published – so you can find it online if you Google it! Just note it has to be adapted to sea level anywhere else but Denver, but I’ve recreated it at home and gone right back to that happy place all the way in Boston :)

        If you want the recipe, let me know – I’d be happy to email it over!

  2. says

    Mmmm that syrup looks amazing! :) I love love love ginger, anything is better with ginger and spice! I think i’ll be making a batch of this and using it in my morning black coffee :) x

  3. Valerie says

    I love ginger and have been cutting back on coffee for various reasons. Can’t wait to make this! How long do you thing the ginger syrup will keep?

    • Dana Shultz says

      I do. What I would do is go ahead and steep the ginger in a slightly smaller amount of water to get that super strong ginger flavor and then stir in the powdered or liquid stevia after cooking. This will keep it lower in sugar and calories. Hope that helps!

  4. Mandy says

    I NEED this ginger syrup in my life! I looooove ginger candies, so I will love his syrup. I will have find more ways to use it!

    • Dana Shultz says

      You’d love it! Get there at some point if you can. The winter is magical but I think the spring/summer are where it’s at :D

  5. says

    I love when kitchen accidents turn into brilliant creations, like concentrated ginger tea becoming these creamy almondy lattes. That is pure genius. Love the idea of tea in there, too. I also love these photos – were they shot outdoors? I would like to be the person sitting at that table enjoying a ginger latte right about now.

    • Dana Shultz says

      Oh thanks, Alanna! They were shot indoors! We have a lot of light in our space and I used some old barn wood to recreate a table top. Now that you mention it it does look like an outdoor picnic scene. Kind of love that effect!

  6. says

    I love ginger syrup for homemade Moscow mules. :) This sounds pretty delicious too, butttttt I don’t think I could ever give up my french press! You should write about why you’re cutting back on caffeine.

    • Dana Shultz says

      Ha! I shall. Primarily it’s because I’ve been getting headaches off and on and the caffeine never seems to do any good. So, I’ve been doing tea, lemon or ginger lattes on mornings coffee doesn’t sound quite right.

      • says

        I feel your pain. I used to suffer from headaches all the time, though I believe it was somewhat hormonal and diet related. Your diet is already so good, I can’t imagine what is bringing them on.

  7. says

    Oh this looks delicious! Love the simplicity. You know, I’ve seen those beautiful tall glass jars before [the one you show the ginger syrup in] and love them, but can’t find them! Where do you get them and who makes them? Thank you!!

    • Dana Shultz says

      Lisa, that particular jar was gifted me by a friend, so I’m not sure. But if you search online you can probably find something similar. I also know that World Market has a pretty good selection of flip to containers. Hope that helps!

  8. says

    Ginger syrup??! I cannot wait to try that. I love ginger to these are so my thing!

    Oh and you guys need to come back to CO for a visit! :)

  9. Melissa says

    This reminds me of a sweet potato latte I had in San Francisco recently. It was sweet potato or yam purée with almond milk and some simple syrup. So good! I love hot almond milky drinks without the caffeine.

  10. says

    Colorado is such a lovely state. It was there that, rather than ginger, I had my first love affair with pumpkin pancakes, sampling them from various restaurants across the state. Now, I’m thinking pumpkin pancakes + ginger syrup = comforting Colorado-y bliss.

  11. says

    “I saw this recipe on Pintrest but didn’t actually read it.”

    Story of my life :)

    Thanks for sharing this! Lately I’ve been feeling like I need an extra hot drink in the morning on top of coffee — this would be perfect for a mid-morning pick me up without caffeine.

  12. says

    OMG I love Fort Collins! I went to school at CSU, and my husband and I were married in Fort Collins (and lived there for a short while). They have to most amazing hole-in-the-wall cafés and restaraunts. If you ever go back check out Tasty Harmony! It’s a great vegan restaraunt.

    • Dana Shultz says

      I don’t think we made it to Tasty Harmony, but we did to go several breakfast spots and just loved them all. Great city!

  13. says

    Whoa… AWESOME!!! I LOVE ginger SO much and in a latte even better. I am trying to cut back coffee from my diet, this would be a delicious treat some mornings! Thanks for sharing this. As always, AMAZING photo’s :)

  14. says

    This looks ah-may-zing. Of course, now my head is spinning around how to make it with dates as the sweetener. Or ginger flavored almond milk – THAT ought to wake me up in the morning! Um…yeah. Time to get out the nut milk bag.

  15. Kelzee says

    My ginger obsession has been out of control lately, so this drink was perfect. Plus making the syrup made me feel oh so fancy (even though it was a breeze!). Delicious!

    Just bought “31 Meals” the other day, and I can’t wait to go to town on those recipes!

    • Dana Shultz says

      Yay! So glad you enjoyed the latte AND are digging into the cookbook! Let us know what you think! (we’ll send a survey out after you’ve had a chance to try it). Thanks Kelzee!

  16. says

    I tried this yesterday, delicious! Thank you so much or sharing! My fiance and I am big ginger lovers and this latte was the perfect way to round out our weekend.

  17. mteel says

    I made this and it is so AWESOME! I had been having the same trouble recreating the ginger flavor I like. Love this. Also, the chunks of ginger left after straining do not go to waste in my home. We eat them like candy since they are cooked, sweetened and mild from the steeping process. Thanks for this idea and recipe. It will be a staple in my home.

    • Dana Shultz says

      Love to hear it! So glad you enjoyed this. It’s a favorite of mine now as well! Ginger for the win.

  18. Colleen says

    This was amazing!! This was my first almond milk latte and now I’m obsessed. The ginger pieces after were amazing as well–just like ginger candy! This is my second time trying one of your recipes (new reader), the first being the 5 ingredient granola bars. I now make those weekly. Thanks for your wonderful site, I’m so glad I found it!!

    • Dana Shultz says

      Ah! Welcome, Colleen! So glad you found us and are enjoying the recipes. Let us know if you have any requests in the future! Cheers.

  19. Brie says

    This was SO delicious!!! And so easy! I also think it’s a perfect alternative to a morning cup of coffee. Thanks Dana!

  20. Sammy says

    This sounds really good and being in Chicago it sounds like just what I need. I was wondering though, if there was a good sub for the sugar?

    • Dana Shultz says

      Sammy, you can make the “syrup” without the sugar by just omitting it and cutting back on the water by a little. This will basically yield a concentrated ginger brew. Then you can add that to almond milk and sweeten accordingly with either a little honey or stevia. Hope that helps!

  21. says

    I love experimenting with ingredients like this…especially when you land on a recipe like ginger syrup to create a ginger latte. Oh my!

  22. amyt. says

    just made this & while yummy, it’s lacking that spicy zing that ginger has… you know what i mean? is there a reason for this? i let mine simmer for about 1 hour though bc at 45 minutes, i wanted a more potent ginger flavor (but it was missing that zing then too). is this just a personal problem — i am a ginger fan & spicy food addict so maybe it’s just me? my husband thinks that simmering too long causes the ginger to mellow out? would love to hear your thoughts!

    thanks for your awesome blog!

    • Dana Shultz says

      Amy, not sure what boiling too long would do! My personal thought is that if you prefer a stronger ginger flavor, cut back on the sugar and increase the amount of ginger. This will cause it to be less sweet and more zingy. Hope that helps!


Your email address will not be published. Required fields are marked *

Rate this recipe: