Whether the sun is blistering or the snow is falling, Mozambique has the answer for you. Ginger – crazy ginger tea. The beauty of this drink is in the simplicity. There’s no long list of spices, as with Indian Chai (although, goodness do I love and adore a good cup of Chai).
It’s purer than that.
Every mug gently cradles steeped black tea and fresh grated ginger, topped off with creamy milk and sweet spoonfuls of sugar. It’s a little bit spicy and a whole lot of comfort.
| Servings |
| 1 1/2 quart |
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Whether the sun is blistering or the snow is falling, Mozambique has the answer for you. Ginger – crazy ginger tea. The beauty of this drink is in the simplicity. There’s no long list of spices, as with Indian Chai (although, goodness do I love and adore a good cup of Chai).
It’s purer than that.
Every mug gently cradles steeped black tea and fresh grated ginger, topped off with creamy milk and sweet spoonfuls of sugar. It’s a little bit spicy and a whole lot of comfort.
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Ingredients
- 1/4 cup ginger root (grated), about 3 inches unpeeled ginger
- 1/4 cup black tea (decaf, if desired)
- 1 quart water
- 3 cups milk
- 1/4 cup sugar (or to taste)
Servings: quart
Units:
Instructions
- Boil some water. While it’s heating up, grate the ginger. I used about 1/3 of a root, skin and all. Don’t worry about hairs and fibers, it’s good for tea making.
- Add ginger and black tea to the boiling water and 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.
Recipe Notes
If found that 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.