Prep 10 mins
Cook 10 mins
Every mug gently cradles steeped black tea and fresh grated ginger, topped off with creamy milk and sweet spoonfuls of sugar. Spicy and comforting. Served cold, this tea makes for an refreshing poolside sipper. Served hot, this tea will warm your spirit as well as your fingers. This recipe is inspired by the Swahili people of Africa, some of who live in the northern tip of Mozambique. You’ll find similar drinks all in many parts of Africa, where ginger grows easily. Typically, the drink is served hot. Recipe by Sasha Martin.
- 1⁄4 cup grated ginger (about 3 inches of ginger, unpeeled)
- 1⁄4 cup black tea (about 6 regular size tea bags-decaf, if desired, especially for children)
- 1 quart water
- 2 cups milk (can use almond, soy, rice or coconut milk)
- 1⁄4 cup sugar, to taste (can use honey, agave syrup, or stevia)
- Bring water to a boil.
- While it’s heating up, grate the ginger. I used about 1/3 of this root, skin and all. Sometimes ginger can be a bit hairy and fibrous. No worries. Even hairy ginger is good for tea making.
- Add the ginger and black tea to the boiling water. Simmer for 3-5 minutes.
- Next, add milk and sugar. Return to a simmer and let bubble gently for a minute or two, until the sugar dissolves.
- 1/4 cup of sugar is just right for a moderately sweet, chilled drink. Add a bit less if you’re serving the drink hot because sweetness comes through stronger in hot liquid.
- Strain and either serve hot, hot, hot or chilled to the bone.