3-Ingredient Ginger Latte

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Warming my hands by holding a mug filled with a Homemade Ginger Tea Latte

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.

Almond milk, sugar, and ginger for making homemade Ginger Tea Lattes

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.”

Sliced fresh ginger for vegan Ginger Lattes

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.

Making homemade ginger syrup in a saucepan

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.

Jar of ginger syrup with a funnel resting on it and pieces of strained ginger
Blurred background and clear view of the top of a bottle of fresh ginger syrup
Fresh ginger syrup, strained ginger pieces, and a mug of our Ginger Tea Latte recipe

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.

Close up shot of a mug filled with our delicious Ginger Tea Latte recipe

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

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

Holding a mug of our warm Ginger Tea Latte recipe

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!

Holding a mug of our homemade vegan Ginger Tea Latte

3-Ingredient Ginger Latte

A 3-ingredient ginger latte that’s dairy- and gluten-free and perfect for slow mornings, afternoon reprieves, or lazy weekend reading.
Author Minimalist Baker
Mug of our Ginger Latte recipe beside fresh ginger and homemade ginger syrup
4.94 from 16 votes
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 1 (latte)
Course Beverage
Cuisine Gluten-Free, Vegan
Freezer Friendly No
Does it keep? 1 Month (syrup only)



  • 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 yields ~1 cup)



  • 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.
  • Strain through a fine mesh strainer into a bottle or jar for easy storage.
  • 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 (amount as original recipe is written // adjust if altering batch size). 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.
  • Sprinkle with a little ginger powder, cinnamon or any other preferred spices, and serve.
  • 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 is a rough estimate.

Nutrition (1 of 1 servings)

Serving: 1 latte Calories: 88 Carbohydrates: 15 g Protein: 1.2 g Fat: 3.1 g Saturated Fat: 0 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 225 mg Fiber: 1 g Sugar: 14 g


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  1. melissa says

    Just made this and tastes great! I do wonder how thick the syrup should be? is there a video of the consistency? I boiled mine on low heat for 50 min and syrup is rather thin- not honey-like texture. should I boil it longer?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Melissa, we don’t have a video for this one, but we’ll add it to our list! It won’t be as thick as honey, but should thicken a little.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi James! We think if you made the ginger syrup and added it to your favorite iced coffee with milk, it would be delish!

  2. Tanya says

    Made this after buying a bunch of freshly harvested ginger. I used Almond milk as my base and added some ginger slices to my milk while I heated it. Then sprinkled a little ground ginger on top so it really had that ginger kick.

    I ate a couple pieces of the ginger from the syrup mixture after all was said and done…mmm. I’m wondering if I could dehydrate those and make candies.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Love it! We’ve never tried making ginger candies, but it sounds like a great idea. Let us know if you try it!

      • Maria says

        My mother has me making double batches of this once or twice a month. Ran out of your typical granulated sugar when making it once and had to do half granulated sugar and half coconut palm sugar. Worked out just as well and she liked it even more taste wise.

  3. Melanie Sakowski says

    This looks so yum- with Autumn approaching, I’m craving ginger lately (seasonal transition, I think!). If you haven’t tried “Harney & Sons” ginger tea, oh man, I recommend it (so nice well-steeped, and with oat milk).

  4. Delfina Santoyo-Wisener says

    Dana, I noticed the recipe doesn’t say to use peeled ginger. Do you leave the skin on when making the syrup?

  5. Amy says

    This is so good! I cooked my ginger syrup a tad too long (some of it crystallized and turned into hard candy) but now I know to keep a better eye on it next time. I’m excited to try this syrup in homemade Moscow mules! Thank you for the inspiration!

    • Maria says

      You get more health benefits from leaving the skin on but if you plan to try and turn it into ginger candy afterwards, I suggest taking off the skin.

  6. Alyssa says

    I make lattes with almond milk all the time now and I’ve also used the syrup to sweeten black tea with ginger. It’s SO GOOD!

  7. Kathryn says

    Made the syrup yesterday and am now enjoying a delicious ginger latte…thanks for another great hot drink recipe, Dana! Loving these warm drinks with the cold weather we are having lately.

  8. Joyce says

    Yay! for coming to Colorado! I live in Fort Collins, and just wondering what were your favorite tea/coffee shops here when you visited. I love anyting ginger, so I’m definitely going to give this recipe a try. Another great idea that I have heard about to make a great hot chocolate is:
    1 can coconut milk
    2 tablespoons unsweetened cocoa powder
    2 tablespoons pumpkin puree
    2 tablespoons organic maple syrup
    1/2 teaspoon pumpkin spice
    Very creamy and rich tasting — and no refined sugars. The pumpkin not only adds healthy vitamins, but I think it makes the drink all the more rich, smooth and thick.

  9. Dressler Parsons says

    Okay so I LOVE this “tea” latte–it’s my go-to chilly-evening I-don’t-want-caffeine-but-I-want-something-warm-and-creamy drink.

    Last week, I was making a new batch of ginger syrup, and with the fall air blowing in from the window, everything in me whispered “aaaadd cloooooves.” So I did! And nutmeg, and cinnamon. Now I have a pumpkin-spice-syrup adaptation, and it is SO good–both in traditional latte form, and drizzled on top of oatmeal.

  10. Kristen says

    Finally got around to making this last night and had to come leave a comment about how ***utterly delicious*** it was! We are looking forward to making more with the ginger syrup we saved – a perfect tummy-warmer for a cool fall or winter evening! Thank you!

  11. Dressler says

    I love this!!! This is the ultimate easy, warm, comforting, tasty (non-caffeinated) evening drink. I especially love that now I have a whole jar of ginger syrup, so I can offer roommates or guests (or myself) a ginger latte any time baaasically instantly. Yay ?

  12. Paige Lacy says

    Thank you so much for leaving this recipe for ginger latte on your website! We discovered ginger lattes in Wharf Rd coffee shop in Coromandel, New Zealand of all places…came back to our home in Canada and couldn’t find a Starbucks or Second Cup that makes this. So we will make our own! Excited to try it. I have a sensitivity to caffeine that is insane – major tummy upsets and sleep deprivation. But I used to be able to handle it and really miss my morning coffees. So ginger is a great alternative.

    • Michelle says

      Thanks for sharing your recipe. I love anything with gingers and would like to try this recipe soon. I had tried a ginger latte at the Bowen Road Skating Arena in Nanaimo a couple of years ago. It was yummy!

  13. Beth says

    I found some fresh ginger root for sale at a local farmers market recently and wondered what to do with it. Figuring ginger tea would be great, I came across your Ginger Latte recipe. WOW!!! I just made the syrup and was about to throw away the ginger nibs after straining the syrup. I just happened to pop a piece in my mouth and was FLOORED!! I didn’t even consider the by-product of ginger simple-syrup would be ginger candy!!!!!
    Thank you for a life-changing event!
    And the latte itself? Please don’t judge me–the only milk type product in the house was my hubby’s lactose free milk which I can hardly bear to drink. I was desperate to try this though and was definitely taken to a happy place with one sip! Thanks for sharing a wonderful recipe.

  14. Emma says

    This is so crazy- I’m in Fort Collins, sitting in a coffeeshop renown for its ginger milk drinks, and I just happen to stumble upon this recipe! It’s meant to be!

  15. Emma says

    I live in Fort Collins, and was looking for a copycat recipe for ginger milk – what a coincidence! I’m trying this recipe tonight, and suspect it will be just perfect :) Thanks for recreating!

  16. Felicia hirning says

    I live in Fort Collins and last weekend I went to the AlleyCat Cafe. I saw “ginger milk tea” on the menu and ordered it. It was heaven! I am wondering if that was the cafe you went to? If not, please share which one you went to.


  17. Kristi says

    Second time making this syrup and it is so declicous as a ginger latte! Because of the suggestion to sprinkle ginger and cinammon I wont drink coffee without those spices now! I also add nutmeg to both just for an extra kick.
    Thanks for the great recipe and website!

  18. Nolee says

    It’s time to realize substituting xylitol for sugar is MUCH better. It will only dissolve in hot substances so it is ideal for this ginger syrup and it has many benefits. Sugar is a curse on our health.

  19. 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!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker 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!

      • Nathalie says

        I boiled it 50 min instead of 45 and it turned in hard sugar so I believe If you boil it 1 hour it wouldn’t work.
        It’s a great recipe, next time I will follow the instructions :)

  20. Marly 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!

  21. 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?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker 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!

  22. 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!

  23. 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!!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker 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.

  24. 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.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

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

  25. Rebecca 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.

  26. Ali | Gimme Some Oven says

    Oh wow — this sounds RIGHT up my alley! Going to give it a try today. Looks perfectly gingery and comforting!

  27. 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!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker 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!

  28. Beth @ Eat Within Your Means 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.

  29. CaroleBee 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 :)

  30. Amy 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.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker 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!

  31. Kate @Almond Butter Binge 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.

  32. Meghan 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.

  33. 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.

  34. Tieghan 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! :)

  35. Shikha @ Shikha la mode says

    We use ginger all the time in India in chai, especially when you’re sick – clears everything right up. I still steep it in milk when I make chai and it’s delicious.

  36. Molly Robinson says

    It sounds so scrumptious that I cannot wait to try it out! Beautiful pictures as well!
    Molly x

  37. Ceara @ Ceara's Kitchen says

    I was sold right when I heard “Ginger Syrup” :D This latte seems like such a comforting and soulful drink ! Love it!

  38. Lisa @ Simple Pairings 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!!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker 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!

  39. Kelli H (Made in Sonoma) 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.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker 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.

      • Kelli H 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.

  40. Alanna 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.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker 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!

  41. Adrienne | Appetites Anonymous says

    Ginger syrup is now on my list of recipes that I HAVE TO MAKE. I can think of so many things I would taste amazing on!

  42. Katie @ Daily Cup of Kate says

    YUM that looks delicious. I have been on a huge ginger kick lately. I have never been to CO, but I think If I did I wouldn’t come back!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker 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

  43. 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!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker 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!

  44. 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?

  45. Millie 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

  46. Brie @ Entrée the Giant 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.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker 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

      • Brie @ Entrée the Giant 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!

        • Christina says

          Oh, this cake sounds yummy! I am looking it up online right away. I can’t wait to try this syrup. I have just been introduced to tea lattes and am looking for wonderful ways to make some at home.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

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

  47. Cara's Healthy Cravings says

    Mmmmm, the ginger syrup! I think the syrup would also me lovely on oatmeal with some pears, but I will try it in the latte first, as it looks so warm and comforting.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

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