This tea is finished with sweetened condensed milk, in yet another example of Singapore’s propensity for fusing ingredients. To create a nice, frothy head, pour the tea back and forth several times between two cups before serving.
- 1 (7-inch) piece fresh ginger, finely grated
- 1⁄2 cup sugar
- 3 1⁄2 cups strongly brewed strained black tea, such as assam
- 1⁄2 cup milk
- 1⁄4 cup sweetened condensed milk
- Put ginger and all its juice onto several layers of cheesecloth; bring up edges to form a purse. Squeeze purse over a bowl, extracting as much ginger juice as possible (you should have 4–5 tbsp.). Discard purse. Put ginger juice and 1⁄2 cup sugar into a small pot and heat over medium heat just until sugar dissolves to make a syrup; let cool. In a pitcher, mix ginger syrup with tea, and milks; stir well. Serve hot or over ice.