Tea Recipe

Bring water to simmer

Pour 4 cups of water into a medium saucepan or kettle and heat over medium-high until it reaches a gentle simmer (small bubbles forming, not a rolling boil).

Add tea and ginger

Add 2 tsp black tea leaves (or 4 tea bags) and 1 tablespoon sliced fresh ginger, if using, to the simmering water. Reduce heat to low so the liquid is just below a boil.

Steep

Let the tea and ginger steep in the hot water for 3–5 minutes for medium strength. For stronger tea steep 5–7 minutes. Keep the pot covered to retain aroma and heat.

Warm milk

While the tea is steeping, warm 1 cup milk separately over low heat until it is hot but not boiling (small steam bubbles at the edges). This prevents curdling when combined with the hot tea.

Strain and combine

When tea has steeped to desired strength, remove from heat. Using a fine mesh strainer, strain the tea into a heatproof pitcher or back into the saucepan to remove leaves and ginger. Return the liquid to low heat and gently stir in the warmed milk.

Sweeten

Stir in 2 tsp granulated sugar and 1 tsp honey (if using) until dissolved. Taste and adjust sweetness as desired. If you prefer a bright, unsweetened profile, omit sugar and add a lemon slice to serve (add lemon only if no milk or use a dairy-free milk).

Pour the finished tea into 4 cups. Garnish each cup with a light dusting of ground cinnamon and an optional mint sprig. Serve immediately while hot.