I first made this ginger milk tea 5 years ago, shortly after starting my blog, during what seemed like a long and endless winter. I had been feeling a bit under the weather and had a half pound of ginger just sitting on the kitchen counter, waiting for the cooking that I was too weary to do.
Then I remembered ginger’s medicinal uses that my mom had always touted. Since ginger supposedly rids your body of “heat” and wards off colds, the Chinese make liberal use of ginger in soups, especially in the winter. And a quick Google search brought me to this Gourmet recipe for a frothy ginger milk tea. Which I eagerly made in my trusty blender and thoroughly enjoyed as the winds howled outside.
In an ideal world, I would have made this ginger milk tea on a regular basis over the last five years. I mean, who wouldn’t want ginger milk tea from fall through early spring? But in truth, it became a once-a-season thing. Since making the milk tea involved blending hot liquids in a blender, many days it was easier to just make plain ol’ cup of steeped tea.
But lately I’ve been feeling like a hot milk tea with the bracing flavor of ginger. Spring weather is taking its sweet time to come, and yesterday it even snowed again. So I made an easier version of ginger milk tea that involves no frothing in the blender, and adding some honey as a sweetener instead of sugar. And it tasted equally as delicious and comforting, without the extra clean-up afterwards.
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Ginger Milk Tea
Serves 2
- 2 cups water
- 2 tablespoons freshly grated ginger
- 2 bags strong black tea (I like Assam or English Breakfast blends)
- 2 tablespoons honey, or adjusted to taste
- 1/2 cup milk
- In a small pot, bring the water and grated ginger to a boil, then lower the heat and simmer for 3 minutes. Remove from the heat and add the tea bags to steep. Let stand for another 3 minutes.
- Strain the ginger tea through a fine mesh strainer. Divide the ginger tea into two mugs (12 ounces or larger) and stir in 1 tablespoon of honey in each, or adjusted to suit your taste. Top off with milk and serve.
Recipe first posted Jan 23, 2008. Updated March 25, 2013. Adapted a lot from Gourmet.
I’m going to give a try, I love hot ginger.
Although -4C is not at all cold (I live in Canada, Cold is when you get into the -20 range) :P I definitely want to make this for the chilly days when I get tired of hot chocolate!
Thanks!
One needs to be careful. I have used to have ginger milk tea and I grew up with it. Only in my 30′s I discovered that milk ginger tea gave me the following:
I was yawning
I looked always tired
I used to feel nausea
I used to have dry cough
so be careful and work out if your body can take it. As soon as I stopped ginger milk tea, I haven’t had any such problem.
your site is so nicely done and pretty. and soothing and concise. and has lots of yummy tea info on it. and good photos. well done. lovely.
Delicious! I just made this two minutes ago (it’s been chilly and rainy all day in Boston, despite, or maybe because of, it being late April). Though I cut down the sugar by half, I found it still perfectly sweetened
It sounds like what we call masala chai. If you want a ginger tea without milk or black tea, you can just make it with fresh ginger and a few other spices such as cinnamon. I have some pictures on my blog: http://mangosoup.blogspot.com/2009/08/ginger-tea.html
lol. celcius
I really enjoy reading your blog. I don’t cook much, but my wife does! You and her seem to have the same approach to cooking. Excellent blog!
This is SO good. I think I might become addicted to this new version of chai…. It’s just wonderful how the fresh tanginess of the ginger comes together with the creaminess of the milk, with a slight hint of black tea. Wonderful!
Mmm this sounds delish. I’ve been looking for an excuse to incorporate more ginger in my diet–this is an easy way.
My absolutely favorite tea.. Looks inviting.. Love it :)
This tea looks so comforting and yummy. I love ginger tea but have never tried it with the hot milk-can’t wait to try it!
Mmm I love ginger tea. I usually put a bit of almond milk in mine and it’s so delicious. Perfect for cold nights! (I’m in Maine. Spring hits here way after everywhere else!)
Sounds awesome – similar to Chai but a bit less spicy!
Ooh, this sounds lovely. Would be perfect for winter!
Like the idea of Lisa, tot try it with almond milk. I like to put cocomilk in it..
I’m not really a tea drinker, but I’ve been trying to cut back on coffee and so looking for alternatives. This ginger milk tea looks delicious; I will definitely give it a try.
I love ginger when my stomach’s unsettled-if you cut the ginger out, this is a great way to start such days. thanks for the reminder that this exists!
I instantely tried this tea – and it’s exactely the right thing for the wet and cold spring that we have here in Germany. Thank you for the inspiration.
This looks lovely. And it would probably be really good with my loose Yunnan red tea. Have you ever tried to make traditional HK-style milk tea? I’m on a hunt for a good recipe. Some cooks in Hong Kong have told me that it’s all about the Ceylon tea blends, but I haven’t been able to get it quite right.
This sounds so delicious.
thanks for the recipe. made this afternoon due to a surplus of ginger in the fridge, but without the milk. delicious and fiery!