Swahili Ginger N’ Milk Tea(Mozambique)

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READY IN: 20mins
UNITS: US

INGREDIENTS

Nutrition
  • 14
    cup grated ginger (about 3 inches of ginger, unpeeled)
  • 14
    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)
  • 14
    cup sugar, to taste (can use honey, agave syrup, or stevia)
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DIRECTIONS

  • 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.
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