Ginger Tea

Ingredients

• 480 ml (2 cups)water
• 2 teaspoonsblack tea powder or black tea leaves
• 2 to 3 teaspoonsgrated ginger
• 120 ml (½ cup)low-fat milk
• 2 teaspoonssugar, honey or another sweetener (optional)

Instructions

1. 1

   Heat the water

   Pour the water into a medium saucepan and set it over a medium-high heat.

2. 2

   Simmer the tea

   Add the tea and ginger, then bring the water to a full boil. Lower the heat and simmer for 2 minutes.

3. 3

   Add the milk

   Pour in the milk and bring the tea to a full boil over a medium-high heat. Turn off the heat, or simmer on low for another 2 minutes; a longer boil makes a stronger tea.

4. 4

   Strain and sweeten

   Strain the tea into two cups. Stir in sugar, honey or another sweetener of your choice, then serve hot.

What is ginger tea?

This is a simple milk tea flavoured with fresh ginger and black tea. It draws on the Indian tradition of chai, where tea is brewed with spices and often served with milk and a little sweetness.

Here, ginger provides the main aromatic warmth, while a short simmer keeps the method quick and the flavour lively.

Nutrition and macros by portion

The nutrition label shows one serving as written: 37 calories, 1g protein, 6g carbs, 1g fat.

The carbohydrate content mainly comes from the sugar, with a smaller contribution from the milk; the milk also supplies most of the protein and fat. Pair a cup with a filling breakfast or snack, such as eggs or yoghurt with fruit, if you want a more substantial plate.

Choosing the tea and ginger

Black tea: Powder brews quickly and gives a strong cup; loose leaves work too, but need straining before serving.

Fresh ginger: Grate it so its flavour infuses readily into the water. Use 2 teaspoons for a gentler kick or 3 for a more pronounced ginger taste.

Get the simmer right

Tea and ginger: Bring them to a full boil together, then turn the heat down and simmer for 2 minutes. This gives the ginger and tea time to flavour the water without an extended brew.

Milk: Once added, bring the tea back to a full boil, keeping an eye on the pan. If you want a stronger cup, follow the recipe's option to simmer it on low for 2 more minutes.

Strain for a smooth cup

Straining: Pour the finished tea through a strainer into the cups to catch the tea leaves and grated ginger. A fine-mesh strainer is useful if your ginger is finely grated.

Sweetness: Add the sweetener after straining, so it is easy to adjust each cup to taste.

Serve it hot

This tea is best enjoyed freshly made while warm. It pairs well with a savoury breakfast or a small biscuit for an afternoon break.

If serving more people, make the tea in batches rather than letting a finished pot sit for a long time.

Recipe notes & tips

• Grate the ginger just before brewing for a fresh, pronounced flavour.
• Start with 2 teaspoons of ginger and add more next time if you prefer a stronger kick.
• Keep an eye on the pan when the milk comes to a boil so it does not spill over.
• Strain directly into pre-warmed cups to help the tea stay hot.
• Sweeten each cup to taste, especially if using honey or a different sweetener.

Variations

• More ginger: Use 3 teaspoons for a bolder, spicier brew.
• Honey: Replace the sugar with honey and stir it into the strained tea.
• Loose-leaf tea: Use black tea leaves in place of tea powder and strain thoroughly before serving.
• Dairy-free milk: Swap the low-fat milk for an unsweetened plant-based alternative.
• Unsweetened: Leave out the sugar and add sweetener only if needed after tasting.

Common mistakes to avoid

• Boiling over: Watch the pan closely when the milk returns to a full boil and turn off the heat promptly.
• Weak flavour: Simmer the tea and ginger for the full 2 minutes before adding the milk.
• Too much ginger: Begin with 2 teaspoons if you are unsure how strong you like the spice.
• Gritty tea: Strain carefully to catch the grated ginger and tea leaves.
• Over-sweetening: Add the sweetener after straining and taste before adding more.

How to store

For the best flavour, drink the tea freshly made. If needed, refrigerate leftover tea in a covered container and use within 2 days; reheat gently in a saucepan, without letting it boil over.

Frequently asked questions