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)
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
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.