Ginger Milk Tea Recipe – teh halia
Teh halia is Malay for ginger tea. This slightly spicy and sweet drink is served in traditional coffee shops in Singapore and Malaysia. The coffee shop version of the ginger milk tea is especially sweet as they use sweetened condensed milk.
This recipe is the healthier version of what you typically get in coffee shops but it is just as yummy! It will warm you up on a cold winter’s day, and is a good beverage to serve alongside Indian curry. The ginger will help ease the spiciness of the curry.
Ginger Milk Tea Recipe (teh halia)
- 3 cups water
- 2 inch knob fresh ginger, peeled and bruised
- 2 English breakfast teabags
- Low fat milk or coconut milk to taste
- 4 teaspoons honey or unrefined cane sugar, or to taste
- Boil the water in a small pot over high heat. When it starts to boil, place the bruised ginger in the pot of water and simmer for 10 minutes.
- Remove the ginger and place the teabags in the pot of water. Leave them in there for about 5 minutes. Remove the teabags and pour the tea into two separate mugs. Add a dash of milk to taste, in each mug.
- Finally, add 2 teaspoons of honey or sugar to each mug. Serve immediately.
Recipe and photo by Heather Teoh
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