Ginger Coffee ('Chukku' Kaapi)

Directions

1. 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. 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. 3
   Combine the espresso, ginger syrup & ginger extract (adjust the syrup & extract according to your preferred level of spiciness).
4. 4
   Top up with required amount of the milk & serve hot
5. 5
   If you prefer, you could froth the milk prior to adding to the coffee & spoon over the coffee.