Brown Sugar Ginger Tea with Milk

A warming, comforting, and slightly spicy tea featuring the depth of brown sugar balanced with fresh ginger and creamy milk.

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Prep Time 5

Cook Time 15

Total Time 20

Servings: 2 cups

Course: Beverage, Snack

Cuisine: Asian-inspired

Calories: 220

Ingredients Method Notes

Ingredients

For the Ginger Syrup

5 inches Fresh ginger root Peeled and thinly sliced
1/2 cup Water
1/2 cup Light brown sugar Packed

For Serving

2 bags Black tea (e.g., Assam or Ceylon)
2 cups Boiling water
1/2 cup Milk (whole or desired alternative) For serving

Method

Instructions

Prepare the Ginger Syrup: Combine the thinly sliced ginger, 1/2 cup water, and 1/2 cup brown sugar in a small saucepan.
Simmer the syrup over medium heat, stirring occasionally until the sugar is completely dissolved. Reduce heat to low and let it simmer gently for 10-12 minutes until it has slightly thickened. Remove from heat and let stand for 5 minutes.
Strain the syrup through a fine-mesh sieve into a small jar, pressing lightly on the ginger pieces to extract all the liquid. Discard the ginger solids. You should have approximately 3/4 cup of syrup.
Brew the Tea: Place the black tea bags in two mugs. Pour 1 cup of boiling water over the tea bags in each mug and steep for 3-5 minutes, depending on desired strength.
Assemble the Drink: Remove the tea bags. Stir 1 to 1.5 tablespoons of the warm ginger syrup into each mug, tasting and adjusting for sweetness and ginger intensity.
Finish by gently warming the milk separately (do not boil) and pouring it over the sweetened ginger tea in each mug, stirring lightly to combine.

Notes

For a richer, darker flavor, use dark brown sugar instead of light. If you prefer a stronger ginger kick, steep the strained ginger pieces in the hot tea for an extra 2 minutes before straining.