When it gets cold, we love sipping on Ginger Roasted Milk Tea made with fresh ginger root and Hojicha Powder.
Bring on the heat
The fresh and slightly spicy ginger brings the perfect amount of heat to the rich milk tea. We recommend slicing 1 inch of fresh ginger, but for an extra kick you can grate the ginger. The smaller the pieces the more flavor will be extracted from the ginger. You could also prepare your ginger ahead of time, and freeze the ginger slices to keep them fresh for your next hot drink.
Skip the stovetop
While ginger tea made with tea leaves on the stovetop can take about 30 minutes to prepare, we wanted to speed things up while keeping all of the flavor. By finely slicing the ginger and using the milled Hojicha Powder, you can skip the stovetop simmer and stir a simple ginger infusion with the roasted tea instead. This way your tasty Ginger Roasted Milk Tea will be ready in just 5 minutes.
Sweetness to taste
The Ginger Roasted Milk Tea can be sweetened to taste with your favorite powdered or liquid sweetener. Try starting with a tablespoon of brown sugar, black sugar, maple syrup, or your desired sweetener and adding more to taste before serving.
Our sweetener of choice for the Ginger Roasted Milk Tea is brown sugar. We stir the brown sugar with the Hojicha Powder before adding the ginger infusion to help prevent any clumps. This way the drink can be easily mixed together with a spoon.
Try this Ginger Roasted Milk Tea for a delicious and easy drink that will warm you up from the inside out.
Ingredients
- 1 inch fresh ginger
- 200 ml boiling water
- 1 tablespoon sweetener (we used brown sugar)
- 1 teaspoon Hojicha Powder
- 100 ml milk (we used soy milk)
Instructions
- Wash 1 inch of fresh ginger and peel it using a spoon.
- Slice the peeled ginger into thin pieces and add them to a teapot or measuring cup.
- Add 200 ml of boiling water to the ginger, and let steep for 5 minutes.
- In the meantime, stir together 1 tablespoon of brown sugar and 1 teaspoon of Hojicha Powder into a mug or heat proof glass.
- Strain the ginger and pour the infusion into the glass.
- Stir to combine with the hojicha mixture.
- Pour 100 ml milk and stir.
- Warm up with your hot Ginger Roasted Milk Tea on a cold day.
