Ginger milk tea latte is a fusion of two different teas...traditional English tea mixed with ginger-infused hot milk and just a touch of honey. It's a deliciously rich and soothing cuppa tea that is sure to keep you warm during the chilly months.
Peel ginger with the edge of a spoon. Cut ginger into small chunks and crush with the side of a knife.
Add crushed ginger to 1 cup milk in a small pot and heat over low heat until steaming. Do not allow the milk to boil.
Put the tea bag in a 12 oz. cup and add the hot water. Let the tea bag steep for 5 minutes. Remove tea bag and stir in honey.
Use a skimmer to remove the ginger from the milk. If desired, use a frother or a whisk to whip foam into the milk.
Carefully pour the hot milk into the cup of tea. Scoop any foam/froth from the pot into the cup.
Notes
If you don't drink dairy, try nut, soy, or coconut milk.
If you want the foamy frothy top to your tea, milks with a higher fat content (like whole milk) work best when whisking/frothing. For example, you will not get much froth from rice milk which does not contain much fat.
If you want a stronger ginger flavor, add a larger amount of ginger to the milk.
If you want a stronger tea flavor, use two tea bags instead of one for the same amount of tware.
The honey is optional.
You can heat the ginger in the milk as stated in the recipe and add the tea bag directly to the milk to steep. Simply strain the ginger and tea bag out before pouring into a cup.