African tea

☕ Black tea, milk and fresh ginger; about 1 litre, or four 250 ml cups after evaporation.

Ingredients

• 500 ml drinking water
• 600 ml pasteurised whole milk
• 20 g peeled fresh ginger, lightly crushed
• 8 g loose black tea
• 40 g sugar, adjust

Preparation

Prepare a clean saucepan of at least 2 litres, measure ingredients and wash, peel and lightly crush ginger.

Bring water and ginger to a boil, then simmer gently about 5 minutes.

Add milk; warm over medium heat, watching constantly. Lower heat immediately as it rises or simmers.

Add tea and infuse at a very gentle simmer about 3 minutes, stirring once or twice.

Dissolve 40 g sugar and taste a slightly cooled sample with a clean spoon.

Remove from heat and immediately strain out tea and ginger into a heatproof serving pot.

Aim for about 1 litre after evaporation. Top up slightly with hot drinking water if reduced excessively.

Divide into four cups and serve pleasantly hot. Refrigerate any remainder promptly and use next day after gentle reheating.