Teh halia (ginger milk tea) (Singaporean and Malaysian)

This tea is the ideal midway between black tea, with milk and sugar, and ginger tea (a favorite of mine). To quote Saveur, this drink is yet another proof and statement on Singapore's propensity for fusion. 
Commonly consumed in Indonesia and Malaysia, the preparation is similar to making English tea, only for the addition of freshly grated ginger that gives the whole thing an unmistakable kick.

Among the reasons to make this - last but not least - is because it uses up any remaining sweetened condensed milk you might have. I hate it when you open up a can to use in a cake but a bit remains and you don't know what to do with it. This tea is a nice idea for such leftovers :).
Recipe source: Saveur.

Last year: Potatoes with za'atar (Middle Eastern) (vegan).
Two years ago: Puff pastry fast pea and dill quiche.
Three years ago: Carrot and feta rosti (fritters) with raita (Indian-style).
Four years ago: Karaage (Tatsutaage) (Japanese fried chicken), Horiatiki salata (Greek salad with tomatoes, feta, red onion and kalamata olives) and Beefsteak with spicy butter and wedges.





Ingredients (for 4 cups):

• a thumb-sized piece of ginger
• 50 g white sugar
• 3 cups of strong-brewed black tea, hot
• 100 ml milk (1/2 cup)
• 50 ml sweetened condensed milk (1/4 cup)

Peel and grate the ginger. Squeeze the juice out of it and bring it to a simmer with the sugar (add a few tablespoons of water if necessary). After a few minutes, remove from the heat and leave the resulting ginger syrup aside. 

Brew the black tea as you normally do, then mix in the ginger syrup. Then, mix in the milk and the condensed milk. Pour into serving cups.