Combine the ginger, the two sugars and water in a small sauce pan and simmer until reduced to one cup (about 15 minutes). Off the heat, stir in the vanilla extract. Cool the syrup completely and then strain.
Blend the syrup and almond milk briefly in a blender and then divide among your popsicle molds. Freeze until firm ( at least 4 hours ). Run each mold under warm water to aid in releasing the ice pop.
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!