This is an Indian spiced tea I became completely hooked on during my stay in Australia. If you use soy milk, the tea tends to become a little bit slimy, don’t cancel it for that, a friend of mine likes it just for that. Rice milk makes the drink sweeter by itself but kind of watery. The best option would be using whole milk or a mixture of water and milk. My favorite is the milk they cream until cloudy and foamy, but since I don’t have a professional coffee machine with a steamer at home, I have to settle for the regular milk version. —Janneke Verheij
milk (regular or soy I like best)
a slice of fresh ginger
heaping tablespoon of honey
In This Recipe
Slowly warm the milk with the tea and spices, and leave to simmer until the tea has the desired concentration. Sift the mixture into a big mug and sweeten with honey.