Name: Malaysian Hot Ginger Tea
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 cups
Cuisine: Malaysian
Ingredients: 4 cups (950 ml) water; 1/2 cup (60 g) fresh young ginger, peeled and thinly sliced; 1 pandan leaf, rinsed and knotted (optional); 2 green cardamom pods, lightly crushed (optional); 2 tablespoons (8 g) loose Assam or Ceylon black tea; 1 tablespoon (12 g) palm sugar or dark brown sugar, or to taste; 1/4 cup (60 ml) sweetened condensed milk; 1/4 cup (60 ml) evaporated milk; Pinch of fine sea salt

A warming Malaysian street-stall classic, this spiced ginger tea brews fresh ginger with strong black tea, then finishes with creamy condensed milk and a kiss of palm sugar. It is soothing on rainy afternoons and a perfect pick-me-up when you need something cozy, fragrant, and gently fiery.

Prep Time10 mins

Cook Time15 mins

Total Time25 mins

Servings4

Yield4 cups

Nutrition Facts

Per serving (estimated)

185 kcalCalories
5 gFat
3 gSaturated Fat
32 gCarbs
0 gFiber
30 gSugar
4 gProtein
70 mgSodium
210 mgPotassium
150 mgCalcium
0.4 mgIron
2 mgVitamin C
55 mcgVitamin A

Ingredients

For the ginger base

4 cups (950 ml) water
1/2 cup (60 g) fresh young ginger, peeled and thinly sliced
1 pandan leaf, rinsed and knotted (optional)
2 green cardamom pods, lightly crushed (optional)

For the tea

2 tablespoons (8 g) loose Assam or Ceylon black tea
1 tablespoon (12 g) palm sugar or dark brown sugar, or to taste

For finishing

1/4 cup (60 ml) sweetened condensed milk
1/4 cup (60 ml) evaporated milk
Pinch of fine sea salt

Directions

Combine the water, sliced ginger, pandan leaf, and cardamom in a medium saucepan; bring to a rolling boil over high heat.
Reduce the heat to medium-low and simmer gently for 8-10 minutes, until the liquid is golden and smells strongly of ginger.
Add the loose black tea and palm sugar; stir and simmer for 1-2 minutes, then remove from the heat and cover; let steep for 3 minutes.
Strain the brew through a fine mesh sieve into a heatproof pitcher, pressing gently on the ginger to extract extra flavor; discard the solids.
Stir the condensed milk, evaporated milk, and salt into the hot brew until fully combined and silky.
Taste and adjust sweetness with more palm sugar if desired; pour into four mugs and serve immediately while steaming hot.

Cook’s Notes

Young ginger gives a sweeter, milder flavor than mature ginger, which can turn sharp and peppery.
For a stronger ginger kick, smash the slices with the side of a knife before simmering to release more juice.
Skip the evaporated milk and use all condensed milk for a richer, sweeter teh halia; or use all evaporated milk for a lighter version.
A small splash of vanilla or a strip of lemon peel added during simmering gives a fragrant twist without losing the classic character.
Reheat gently over low heat if it cools; do not reboil after adding milk or it may curdle.