Ginger Coffee ('Chukku' Kaapi)

• ginger infused syrup
• 1 cup fresh grated ginger
• 1 cup brown sugar
• 1 cup water
• Ginger coffee
• 1-2 shots freshly brewed espresso coffee
• 2-3 teaspoons ginger syrup
• 1-2 teaspoons fresh ginger extract
• piping hot low fat or reduced fat milk (as per preference)

1. To make the ginger syrup, combine the sugar & water over medium heat till the sugar dissolves, add the grated ginger & cook till the mixture reduces & is syrupy (honey like) in consistency. Strain the grated ginger & store the syrup in a mason jar in the refrigerator for up to 1 week. The syrup may be used for other beverages such as ginger flavored lemonades. or simply drizzled over a lemon or mango sorbet.
2. To make ginger extract, finely grate a 2 inch piece of ginger & squeeze out the juice. allow to stand for 5 minutes before decanting. Discard the white residue at the bottom.
3. Combine the espresso, ginger syrup & ginger extract (adjust the syrup & extract according to your preferred level of spiciness).
4. Top up with required amount of the milk & serve hot
5. If you prefer, you could froth the milk prior to adding to the coffee & spoon over the coffee.

ginger infused syrup, ginger, brown sugar, water, ginger coffee, espresso coffee, ginger syrup, fresh ginger, piping

Taken from food52.com/recipes/11222-ginger-coffee-chukku-kaapi (may not work)