Ginger Milk Tea
Why this recipe works
- Clear ginger and tea flavour: Simmering the ginger first extracts its warmth before the black tea is added, so neither flavour gets lost.
- Smooth, milky finish: Warming the milk gently keeps the drink rounded and creamy without dulling the tea.
- Ready quickly: The whole drink is brewed, infused, warmed and strained in one saucepan in about 20 minutes.
Get the most out of this recipe
Adjust the heat
- For gentler warmth: Simmer the ginger for a shorter time, then taste before extending the infusion.
- For a stronger ginger kick: Let the sliced ginger simmer longer before adding the tea, keeping the heat at a steady gentle simmer.
- Keep the tea in balance: Avoid boiling the tea for too long; extended simmering can make the drink taste harsh rather than warmly spiced.
Ingredient notes
- Choose fresh ginger: Firm, fresh ginger gives the cleanest heat and aroma; older, fibrous pieces can taste woody.
- Use black tea with body: Loose-leaf tea or good-quality tea bags both work, but a fuller black tea stands up better to the milk and ginger.
- Milk affects richness: Whole milk gives the roundest texture, while oat drink makes a practical dairy-free alternative with a softer finish.
Common mistakes
- Boiling after adding milk: Keep the heat low once the milk goes in; boiling can flatten the tea flavour and increase the risk of scorching.
- Over-steeping the tea: Let the black tea infuse briefly, then strain once the drink is ready to avoid bitterness.
- Under-sweetening the drink: A little sweetness helps round out the ginger heat and tannins from the tea, so adjust to taste before serving.
Make-ahead tips
- Best freshly made: The drink is most aromatic when served straight after straining, while the ginger is bright and the milk is hot.
- Reheat gently: If storing leftovers, chill promptly and reheat in a saucepan over low heat until piping hot, without letting it boil.
Equipment you'll need
Ingredients
Instructions
- Pour the water into a small saucepan. Peel the ginger, then slice it thinly.
- Add the ginger to the pan and bring to the boil over medium-high heat. Reduce to a gentle simmer for 5 minutes, until the water smells strongly of ginger.
- Add the black tea and simmer for 2 minutes. Take off the heat and leave to infuse for 2 minutes.
- Stir in the milk and sugar, then return to a low heat. Warm for 3 to 4 minutes until steaming and aromatic, but do not let it boil.
- Strain into a cup, pressing the ginger gently to extract flavour. Serve hot.
Recipe notes
Tips
- For a stronger ginger kick, simmer the ginger for 8 to 10 minutes before adding the tea.
- Keep the heat low once the milk is added; boiling can dull the tea flavour and risk scorching.
- If serving to pregnant people, young children, older adults, or anyone immunocompromised, make sure the drink is served piping hot.
Substitutions
- Replace Whole milk with Oat drink for a dairy-free version.
- Replace Granulated sugar with Honey for a softer sweetness.
Storage
- Refrigerate up to 1 days
- Best served freshly made. If you have leftovers, cool quickly, refrigerate, then reheat gently in a saucepan over low heat until piping hot; do not boil.
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Recipe overview
- Servings: 1 cups
- Total time: 20min (20min active)
- Difficulty: Easy
- Cuisine: Chinese
-
Allergens:
Milk
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