|Frozen ginger||3 Inch|
|Water||1⁄2 Cup (8 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
Freeze a ginger root to make it easy to shred. Grate the frozen ginger on the fine side of a cheese grater (remove the skin if small black bits are not desired in the drink). Pack the single shot filter of the espresso machine full of grated ginger. The rest is the same as making a latte with espresso. I use 3 parts steamed milk to 1 part gingerspresso.
Play around with it to get the potency where you like it, stir in a tablespoon of honey and warm up from the inside out.