Resumo: Dulce de leche is a food elaborated and commercialized, especially in Brazil and Argentina, It has high nutritional value and is less perishable than the milk, besides possessing great sensorial acceptance. The addition of spices provides an adding value to the final process of the product. Therefore, the present research aimed to elaborate a new dairy product, which was the dulce de leche flavored with ginger, later verifying microbiological and sensorial analysis. The product was elaborated at Industrial School Federal Institute of Education, Science and Technology of Rio Grande do Norte. It Was used 0.25% of ginger to yield 2 kg of dulce de leche. The ginger used was dehydrated in an oven with air circulation at 70 ° C / 24h, then crushed in a domestic blender until the powder point. The product was submitted to the microbiological analyzes of Coliforms bacteria at 45ºC, Staphylococcus Coagulase positive , Molds and yeasts and applied sensorial acceptance test with hedonic scale of 9 points with 60 lay people tasters Which evaluated the attributes of appearance, flavor and savor taste , texture and purchase intention. The results of the microbiological analyzes were satisfactory according to Administrative Rule of 354/1997 (MAPA), which suggests the product was handled within hygienic sanitary standards. The results of the sensorial acceptance obtained averages for the attributes appearance, aroma, flavor and texture of 8.63 ± 0.51, 8.37 ± 0.69, 8.03 ± 1.01, 8.68 ± 0.49, Respectively, among them, the flavor attribute obtained a greater discrepancy between the notes, being attributable to the pungent taste of the ginger. Sensory acceptance index (AI) presented a value of 89% for aroma, 93% for flavor, 95% for aroma and texture. Therefore, the insertion of this new dairy product into the food market is viable.