Inspired by one of my favorite childhood dim sum tofu pudding dessert, "Tau Huay", this refreshing gingery soy iced latte recreates the traditional flavor with an uplifting twist of salted whipped cream topping. The salted whipped cream adds another dimension by contrasting the sweetness of the ginger soy base and enhancing the richness of the beverage. This is a quick and fun base recipe as you can derive many variations to accommodate various palates or occasion. Keep on reading to check out the fun variations suggestions. As a bonus to this recipe, we'll also teach you how to make homemade ginger syrup that can be versatile for other drinks or desserts.
Here is the fun part. Try these different variations and let us know!
1. Spiced Ginger Soy Milk Latte - Add 1/8 tsp grated nutmeg and 1/8 tsp cinnamon powder.
2. Hot Ginger Soy Milk Latte - Omit the ice and heat the soy milk, perfect for a cold day to cozy up with a mug of hot latte.
3. Spiked Ginger Soy Milk Latte (Alcohol)- Add 2 oz. of rum to both the hot or iced version.
4. Lactose Intolerant Ginger Soy Milk Latte - Omit the dairy base whipped cream topping.
For the ultimate drink, try spicing and spiking in one glass! Add the 2 oz. of rum, grated nutmeg, and cinnamon powder for a boozy indulgence that will keep you coming for more! Now this beverage deserves the full blown naming convention, "Spiked Spiced Ginger Soy Milk Iced Latte". Ha!
Ginger Soy Milk Iced Latte
Time: 10 min (1 hr if making Ginger Syrup too)
"What if soy milk is just regular milk introducing itself in Spanish."
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