Ginger Soy Milk Iced Latte

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!
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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.
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​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)
Course: Beverage
Serving: 1

Ingredients

Ginger Syrup - Yields about 1 cup 
1/2 cup of peeled ginger, sliced 1/4 inch thick discs
1 1/4 cups water
1 cups sugar

Iced Latte
2 tbsp heavy whipping cream
1/8 tsp salt
1/4 tsp sugar
1/3 cup ice
1/2 cup unsweetened soy milk
2 tbsp ginger syrup
a piece of ginger from the ginger syrup for garnish
a sprig of thyme for garnish
​a dash of ginger powder for garnish

How to make?

Ginger Syrup
​1. On medium high heat, bring a pot of water to a boil.

2. Add the sliced ginger. Bring to a boil and then reduce heat to medium. Cover and simmer for 20 minutes.

3. The liquid will reduce a little bit. Add the sugar. Stir to dissolve. 

4. Once the sugar is fully dissolve, take it off the stove. Keep the ginger pieces in the syrup.

​5. Allow the ginger syrup to cool in the fridge at least 15 minutes before using. You can store the ginger syrup in a glass mason jar for later use.

​Iced Latte
1. Pour the heavy whipping cream, salt, and sugar in a tall coffee mug. Using a hand-held milk frother, blend the ingredients until the cream reaches stiff peak consistency. It should take around 2-4 minutes. 

2. Take a glass and pour the ice. Pour the soy milk in. 

3. Drizzle the ginger syrup into the glass of soy milk. For medium sweet, use the syrup amount indicated. If you have a sweet tooth, double the syrup amount.

4. Scoop the salted whipped cream and top the latte.

5. Garnish the beverage with pieces of ginger, thyme, and ginger powder. Served cold with a straw.

"What if soy milk is just regular milk introducing itself in Spanish."