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Swahili Ginger N’ Milk Tea(Mozambique)
At a Glance
- Prep
- 15 minutes
- Cook
- 10 minutes
- Total
- 20 min
- Yield
- 1.00 / quarts
Categories
- Beverage
Cuisine
- African
Cooking Method
- Stovetop
Difficulty
- Easy
Dietary
- Vegetarian
Allergens
- Possible Milk — check ingredient labels
- Possible Nuts — check ingredient labels
- May contain soy — check ingredients
Servings & Nutrition
Original recipe serves 1. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Swahili Ginger N’ Milk Tea(Mozambique) brings together 1/4 cup grated ginger (about 3 inches of ginger, unpeeled), 1/4 cup black tea (about 6 regular size tea bags-decaf, if desired, especially for children), 1 quart water in a practical dish for home cooking. It takes about 20 min to prepare and cook. It makes approximately 1 servings.
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Ingredients
- 1/4 cup grated ginger (about 3 inches of ginger, unpeeled)
- 1/4 cup black tea (about 6 regular size tea bags-decaf, if desired, especially for children)
- 1 quart water
- 2 cups milk (can use almond, soy, rice or coconut milk)
- 1/4 cup sugar, to taste (can use honey, agave syrup, or stevia)
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Instructions
Bring water to a boil.
While it’s heating up, grate the ginger. I used about 1/3 of this root, skin and all. Sometimes ginger can be a bit hairy and fibrous. No worries. Even hairy ginger is good for tea making.
Add the ginger and black tea to the boiling water. 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.
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.
Strain and either serve hot, hot, hot or chilled to the bone.
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