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.

Ginger Milk Tea (Teh Alia) Ginger Milk Tea (Teh Alia)
This Singaporean tea is finished with sweetened condensed milk for a rich sweetness that balances the spicy, bright ginger.
Yield: serves 4-6


  • 1 (7-inch) piece fresh ginger, finely grated
  • 12 cup sugar
  • 3 12 cups strongly brewed strained black tea, such as assam
  • 12 cup milk
  • 14 cup sweetened condensed milk


  1. 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.