Ginger Tea

1. 1
   prep · ~1 min

   Peel and crush the ginger.

   Peel a 2-inch piece of fresh ginger. Grate it using a microplane, crush it with a mortar and pestle, or slice it thinly to expose maximum surface area for a strong ginger flavor.

   TIPCrushing or grating releases more ginger juice than slicing. For a stronger kick, use grated ginger.
2. 2
   boil · ~4 min

   Boil water with ginger.

   Pour 1.5 cups of water into a saucepan. Add the crushed ginger and bring to a rolling boil over medium-high heat. Let it boil for 3 to 4 minutes until the water turns a pale yellow and smells intensely of ginger.

   TIPThe longer you boil the ginger, the stronger and spicier the tea. Don't rush this step.
3. 3
   mix · ~2 min

   Add tea leaves and simmer.

   Add the tea leaves to the boiling ginger water. Lower the heat slightly and let it simmer for 1 to 2 minutes until the water turns a deep amber brown and the tea aroma rises.

   TIPAvoid boiling tea leaves on high heat for too long, or the tea will turn bitter.
4. 4
   mix · ~2 min

   Pour in the milk and bring to a boil.

   Add the milk to the saucepan. Stir gently and increase the heat to medium. Bring the tea to a boil, watching carefully to prevent it from spilling over. Let it rise once or twice for a creamy, full-bodied flavor.

   TIPLetting the tea boil with milk deepens the color and richness. Watch the pot so it doesn't spill over.
5. 5
   mix · ~1 min

   Strain, stir in sugar, and serve hot.

   Place a fine mesh sieve over a teapot or directly over serving cups. Strain the tea to remove ginger bits and spent leaves. Stir in sugar while the tea is still hot until it dissolves completely. Pour into cups and serve immediately.

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