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Wedang Teh Susu Jahe - Ginger Milk Tea
A simple Indonesian milk tea with lemongrass and ginger syrup. This milk tea is perfect for cold weather and considered a homemade remedy for cold/flu.
Indonesians love their many incarnations of wedang (hot drinks) in rainy days, which is perfect for the unpredictable weather that has been going on in Jakarta for a while now. Today, I am going to post a pretty popular wedang recipe: wedang teh susu jahe (ginger milk tea).
Choosing your black tea for Indonesian wedang
The most popular and widely available black tea in Indonesia is probably black tea from Sari Wangi brand, and you can find them everywhere, even in tiny supermarkets and hole-in-the-wall Mom and Pop shops across the country. In the US, this is not very easy to find, so I use Twinings English Breakfast or Twinings Earl Grey.
Wedang Teh Susu Jahe - Ginger Milk Tea
Ingredients
- 250 ml hot water
- 1 teabag of black tea (try English Breakfast or Earl Grey, or Indonesian Sari Wangi if you can find it)
- 100 ml fresh milk
- Ginger Syrup
- 50 gram fresh ginger, peeled and bruised
- 1 lemongrass, chopped and bruised
- 50 gram sugar
- 250 ml water
Instructions
- Ginger Syrup
- Boil all ginger syrup ingredients on a stove top. Reduce heat and simmer for 5-10 minutes until all sugar has dissolved.
- Strain to get a clear syrup.
- Wedang
- Steep the teabag in the hot water according to the manufacturer instruction.
- Pour the milk and the ginger syrup. Stir to combine. Serve immediately.
Comments
i made this drink but without tea, and its so freshy :D its good for my flu hehehe
Glad to know you like it Liza :) Get well soon, okay.
I just found your blog. You have some amazing recipes! This drink looks delicious and I'm preparing it for sure!
Oh UGH this is so good. I made the syrup, boiled the tea, and dumped everything in a large mason jar and poured myself a small glass and... UGH. UGH! SO GOOD. The flavors pack a gentle punch and the milk/tea ratio is perfect.
I've had a handful of Indonesian spice hot drinks, but I could never identify the ingredients enough to recreate them, or even remember their names. They're great alternatives for fans of Indian chai, and I think it's sort of a shame they're eclipsed by the popularity of coffee (but I'm a big time coffee addict, so...)
The only downside is that for 2 modest drink servings, I've kissed goodbye to one of my expensive lemongrass stalks and a sizable chunk of ginger. Could I double or triple the sugar water for the syrup and let it soak for a day or two after boiling it, to try and extract more lemongrass/ginger flavor?
Hi Milky, you can definitely try steeping the ginger and lemongrass longer to get a stronger extract. Or perhaps with a ceramic ginger grater to extract most of the ginger, and a food processor to grind the lemongrass.
I'm quite positive the syrup should have bolder ginger and lemongrass extract and should be fine if you double/triple the syrup. You'll probably want to use a fine mesh strainer to strain the simple syrup if you do grate and grind the ginger and lemongrass.
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