Teh Halia (Milky Ginger Tea) is a traditional Singaporean recipe for a classic tea made from an infusion of ginger and black tea in a mix of water and milk. The full recipe is presented here and I hope you enjoy this classic Singaporean version of: Milky Ginger Tea (Teh Halia).
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This is a traditional tea, versions of which are found in Singapore, Malaysia and Indonesia (where it's more generally made without the milk). To finish it's typically poured a number of times between two containers separated by quite a distance. This acts to aerate the tea and improves the flavour.
Ingredients:
4cm (about thumb-sized) piece of ginger
a few pinches of freshly-ground black pepper
250ml whole milk
250ml water
1 tsp black tea leaves
palm sugar, to taste (or use brown sugar or maple syrup)
Method:
Peel and grate the ginger then place in a mortar, add the black pepper and pound until you have a smooth paste.
Scrape the paste into a pan then whisk in the milk, water and black tea leaves. Gently bring to a simmer and cook over low heat for about 15 minutes, or until the volume of liquid has reduced by half. Take off the heat, strain into a bowl and sweeten to taste.
Now pour the liquid between two containers, set as far apart as you can. This helps aerate the tea and improves the flavour.
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