Café com gengibre

Ingredientes

• 1 small piece of ginger, smashed
• 1/2 cup strongly brewed coffee ((like Vietnamese coffee or espresso))
• 1-1 1/2 tablespoons ginger syrup ((to taste))
• 1/4-1/3 cup steamed milk
• 2 tablespoons medium-ground dark roast coffee
• 1/2 cup plus 1 tablespoon hot water ((about 190-200°F))

Modo de preparo

1. 1

   --- If using strong espresso ---

2. 2

   In a serving glass, add the small piece of ginger, ginger syrup and freshly brewed coffee.

3. 3

   Pour steamed milk into the glass. You can use a milk frother to heat the milk and create froth, or gently heat it on the stovetop and whisk vigorously to create foam (do not let the milk boil).

4. 4

   --- If using Vietnamese coffee ---

5. 5

   In a serving glass, add the small piece of ginger and ginger syrup. Add Vietnamese ground coffee to the phin filter chamber and place the filter press on top, press gently.

6. 6

   Place the filter over the serving glass and then add 1 tablespoon of hot water. Wait for about 10-20 seconds to let the ground coffee swell and settle.

7. 7

   Add the remaining hot water and cover the chamber with the filter cap. Let the coffee liquid drip into the glass. This should take 4 minutes. You can adjust the dripping speed by pressing the filter press.

8. 8

   Once the filter chamber is empty, remove the filter from the glass. Add steamed milk to the glass. Serve immediately.