This recipe is for our ang mo friend, Matt :) He’s a big fan of our local version of ginger milk tea aka teh halia. And he only gets to enjoy the beverage every two years he visits us.
Actually, I love this spicy hot tea too. I almost always order teh halia to go with my prata whenever we patronise an Indian stall.
Matt, I tried a recipe which was found through an Internet search and below is my amateurish recipe which I hope could satisfy your craving until 2 years later. :D
Ingredients (for 1 serving)
- ginger – about 3 cm of bulb lengthwise, peeled and grated (mine was old ginger, young ginger will work as well)
- tea bag – 1 bag, I used Lipton’s
- water – 300 ml
- condensed (sweet) milk – 3 tsp (heapfuls)
- evaporated milk – 3 tsp
Method
1. Grate ginger into a saucepan / pot.
2. Add 300 ml water and bring to boil.
3. Once the water is boiling, lower the heat to simmer, and add tea bag to infuse for 3 – 5 mins.
4. Turn off the flame.
5. Filter the hot tea-ginger mixture using a sieve or cheese cloth into a big mug.
6. Add condensed milk and evaporated milk to the mug and stir to dissolve.
7. Tarik (i.e. pull) the tea by pouring it into another mug. Do this back and forth a few times to achieve that foamy layer.
My verdict: definitely do-able and drink-able :P
Thanks, Ling, I’ve been looking forward to this! I intend to give this a try this week.
Okay, I just tried it, and my verdict is: not bad . . . not bad at all! It’s quick and painless, too, aside from burning my hands a couple of times trying to pull the teh. I have a newfound respect for all those teh pullers out there. :)
I’m going to try again tomorrow to experiment. Thanks, Ling!
Hi Matt,
Yay! You did it :D
Ya, the recipe needs experimentation to hone to proportions of ingredients or even the type of ingredients too. My ginger taste was a little too sharp and the foamy layer disappeared too quickly. Let me know any improvement you make ok. :D
And you’re welcomed of course, Matt :)