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Ingredients
  • 1 small piece of ginger, smashed
  •  
  • ½ cup strongly brewed coffee (like Vietnamese coffee or espresso)
  • 1 to 1½ tablespoons ginger syrup (to taste)
  • ¼ to ⅓ cup steamed milk
  • subheading: To brew Vietnamese coffee:
  • 2 tablespoons medium-ground dark roast coffee
  • ½ cup plus 1 tablespoon hot water (about 190 to 200°F)
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