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Ginger Milk Tea

A warming, spicy milk tea made with fresh ginger, black tea, evaporated milk and condensed milk, blended until foamy. Inspired by the ginger milk tea at Radiance Tea House in Manhattan.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 mugs
Ingredients Method Notes

Ingredients
  

  • 3 1/4 cups hot water
  • 1/2 cup fresh ginger finely chopped, peel left on unless old and wrinkly
  • 2 tablespoons loose black tea unflavoured works best; Russian Earl Grey, green tea or oolong also work
  • 1/2 cup evaporated milk or regular milk for a thinner tea
  • 1/2 cup sweetened condensed milk or raw sugar or honey, to taste

Method
 

  1. Put the water and chopped ginger in a small saucepan and bring to a boil. Take the pan off the heat.
  2. Stir in the tea, cover, and let it steep for 3 to 5 minutes.
  3. Stir in the evaporated and condensed milk, then strain through a sieve into a blender, pressing on the ginger and tea leaves to get all the liquid out.
  4. Blend until foamy, taking care with the hot liquid (vent the lid and hold it down with a towel). Pour into mugs and add more condensed milk if you like it sweeter.

Notes

I rarely measure: adjust the ginger for more or less spice and the milk for a richer or lighter cup. You can also brew the tea on its own and blend the ginger in afterwards.