thermos flask - optional, in case you would like to serve the tea later. This basically keeps the tea warm.
2tablespoonblack tea leaves
1piece fresh ginger - slicedalternatively, a tablespoon of ground ginger
2cupsof your preferred choice of milk(plant milk or dairy)
sweetener or sugar to taste optional
Add water and sliced ginger pieces or ginger powder to a medium-sized pot and set it on the stovetop, under medium heat.
Allow this to come to a boil, then add the milk. You want to keep an eye on the water-milk mixture to make sure it does not spill-over.
Next, reduce the heat to a low, stir in the black tea leaves, then allow this to also come to a boil.
Once boiled, switch off the heat, set the pot aside and pass the ginger tea through a sieve to separate the tea leaves, into a thermos flask or a pot.
Pour into cups and serve hot.
Storage - there are some things that do not work so well with refrigeration and this tangawizi (ginger milk with tea is one of them)!! The best way to preserve it is to keep it in a thermos flask and consume it within a day!Recipe Variation - use your favourite plant milk substitutes (almond, coconut or soy milk) for a vegan alternative. I love to use the milk to water ratio of 1:1, but feel free to use more or less, depending on how creamy you like your tea. I have used fresh ginger to make this tea. You can substitute this for a tablespoon of ground ginger.Nutritional information does not include sweetener or sugar because this is an optional ingredient.