*My ginger weighed about 30g pre-peeled. The smaller the chunks you cut your ginger into, the more surface area you’re exposing to the syrup, which means the ginger flavor will be stronger. I cut my ginger into 15ish pieces, and once the brown sugar had dissolved completely in my water, I let everything sit, covered, for 15-20 minutes so that ginger flavor had a chance to really infuse.

**Wondering how to froth your milk? I gotcha covered!

1. Use a milk frother like this.
2. Add milk to a jar and microwave until steaming. Add a lid, cover the lid with a towel to protect your hands, and carefully shake until frothed.
3. Heat milk on the stove and either whisk vigorously (doesn’t work great, but it’s fine in a pinch) or add it to a french press. You can quickly move the press up and down to froth the milk.