Swahili Ginger N’ Milk Tea(Mozambique) - cooking recipe

Ingredients

1/4 cup grated ginger (about 3 inches of ginger, unpeeled)
1/4 cup black tea (about 6 regular size tea bags-decaf, if desired, especially for children)
1 quart water
2 cups milk (can use almond, soy, rice or coconut milk)
1/4 cup sugar, to taste (can use honey, agave syrup, or stevia)

Preparation

Bring water to a boil.
While it's heating up, grate the ginger. I used about 1/3 of this root, skin and all. Sometimes ginger can be a bit hairy and fibrous. No worries. Even hairy ginger is good for tea making.
Add the ginger and black tea to the boiling water. Simmer for 3-5 minutes.
Next, add milk and sugar. Return to a simmer and let bubble gently for a minute or two, until the sugar dissolves.
1/4 cup of sugar is just right for a moderately sweet, chilled drink. Add a bit less if you're serving the drink hot because sweetness comes through stronger in hot liquid.
Strain and either serve hot, hot, hot or chilled to the bone.