Swahili Ginger N’ Milk Tea(Mozambique)

• 1/4 cup grated ginger (about 3 inches of ginger, unpeeled)
• 1/4 cup black tea (about 6 regular size tea bags-decaf, if desired, especially for children)
• 1 quart water
• 2 cups milk (can use almond, soy, rice or coconut milk)
• 1/4 cup sugar, to taste (can use honey, agave syrup, or stevia)

1. Bring water to a boil.
2. While it's heating up, grate the ginger. I used about 1/3 of this root, skin and all. Sometimes ginger can be a bit hairy and fibrous. No worries. Even hairy ginger is good for tea making.
3. Add the ginger and black tea to the boiling water. Simmer for 3-5 minutes.
4. Next, add milk and sugar. Return to a simmer and let bubble gently for a minute or two, until the sugar dissolves.
5. 1/4 cup of sugar is just right for a moderately sweet, chilled drink. Add a bit less if you're serving the drink hot because sweetness comes through stronger in hot liquid.
6. Strain and either serve hot, hot, hot or chilled to the bone.

ginger, black tea, water, milk, sugar

Taken from www.food.com/recipe/swahili-ginger-n-milk-tea-mozambique-502676 (may not work)