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Teh Halia (Ginger Milk Tea)

Name: Teh Halia (Ginger Milk Tea)
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Yield: 2 servings
Cuisine: Malaysian & Singaporean
Ingredients: 40 g Ginger, sliced and well bruised; 500 ml Water; 3 strong black tea bags (or 2 tbsp loose Malaysian tea dust); 4 tbsp Condensed milk; 2 tbsp Evaporated milk (optional)

Strong black tea brewed with plenty of fresh ginger and sweetened with condensed milk. Warming, spicy and frothy.

Malaysian & Singaporean · Drinks · prep 5 min · cook 12 min · serves 2 · Vegetarian, Gluten-free, Nut-free, Pescatarian

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Ingredients

40 g Ginger, sliced and well bruised
500 ml Water
3 strong black tea bags (or 2 tbsp loose Malaysian tea dust)
4 tbsp Condensed milk
2 tbsp Evaporated milk (optional)

Method

Simmer the bruised ginger in the water in a small pan for 8–10 min until the water is pale gold and tastes properly spicy.
Take the pan off the heat, add the tea and steep for 4 min for a strong brew. Strain into a jug, pressing the ginger.
Stir in the condensed milk and evaporated milk until smooth. Taste and add more condensed milk if you like it sweeter.
For a frothy top, pour the tea back and forth between two jugs a few times from a height. Serve hot.

Tips

Grate the ginger instead of slicing it for an extra fiery cup, but strain it through a fine sieve.
Pour it over ice for teh halia ais. Contains dairy.

Sources

Written in our own words after cross-checking these recipes:

196 flavors Food Literacy Center Roti n Rice

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