Large Tea Recipe

Boil water

Pour 6 cups of cold water into a medium saucepan or kettle. Heat until it reaches a full rolling boil.

If using fresh ginger, smash the 1-inch piece lightly with the side of a knife and add it to the boiling water to steep for extra flavor.

Remove the water from heat. Add 4 teaspoons of loose black tea or the equivalent number of tea bags (about 4 regular bags) to the hot water.

Cover and let the tea steep for 4–5 minutes for a robust flavor, or 3 minutes for a milder cup. If you added ginger, steep the same time; remove ginger when you remove the tea leaves/bags.

While the tea steeps, warm 1 cup whole milk and 1/2 cup half-and-half (if using) in a small saucepan over low heat until just steaming — do not boil. Warming the milk prevents curdling when mixed with hot tea.

Stir together 2 tablespoons granulated sugar (or 2 teaspoons honey) and 1 teaspoon ground cinnamon (optional) in a small bowl so the sugar is ready to add.

Strain the steeped tea into a heatproof pitcher or directly into separate large cups, discarding tea leaves, bags, and ginger.

Stir the sugar (or honey) and cinnamon into the hot tea until fully dissolved. Taste and adjust sweetness as needed.

Add the warmed milk and half-and-half to the tea. Stir gently to combine. For a stronger creamy finish, use more half-and-half; for lighter, use only milk.

Serve the large tea into mugs or a large teapot. Garnish with lemon slices, a cinnamon stick, or fresh mint sprigs as desired.

Optional: For a frothy top, froth a small amount of the warmed milk and spoon it onto each cup before serving.