Dirty Ginger Chai Latte

Instructions

• 1

  To make the ginger syrup, place the ginger, star anise, sugars and water in a small saucepan and bring to boil. Reduce the heat and simmer for 5 minutes or until slightly syrupy. Allow to cool, then strain.

  Tip: Store the syrup in an airtight container or jar in the refrigerator for up to 4 weeks.
• 2

  To serve, dip the rim of a serving glass into honey to coat, then into the ground cinnamon.

• 3

  Add the espresso to the serving glass with the chai concentrate and 1 tablespoon of the ginger syrup. Top with steamed and textured milk. Garnish with a cinnamon stick to serve.