Don Signature Crab - Singapore Food Guide

Teh Halia (Ginger Milk Tea)

Singapore-style Teh Halia is a warming ginger milk tea made by simmering fresh ginger and strong black tea with milk for a creamy, spicy kopi-shop favourite.

Teh Halia (Ginger Milk Tea)

About this dish

Teh Halia (Ginger Milk Tea) is a familiar comfort drink across Singapore’s kopitiams and mamak stalls — the kind of cuppa that keeps hawker centre vendors going through rainy afternoons and night owls energised after supper. It balances bright, peppery ginger with the deep malt of black tea and a creamy finish from evaporated or condensed milk. You’ll find it in heartland neighbourhoods from Tiong Bahru to Toa Payoh, where people sip it with kaya toast or a piping-hot prata.

At home this recipe is quick and forgiving: simmer sliced or crushed fresh ginger with water, add Assam or Ceylon tea leaves (or strong tea bags), then finish with milk and your chosen sweetener. Local twists include a pandan leaf for an aromatic lift, a knob of gula Melaka for caramel depth, or using condensed milk for that kopitiam sweetness and silky mouthfeel. Teh Halia is also a popular choice for a soothing drink after a spicy meal or during cooler, rainy evenings in Singapore.

The flavour profile is a pleasant contrast — the ginger gives a gentle heat and citrusy snap, the tea brings body and tannin, and the milk smooths everything into a comforting, silky cup. Serve hot for breakfast or supper, or cool and pour over ice for a refreshing afternoon version. This recipe suits busy parents, office workers grabbing a quick homemade kopi-style fix, or anyone wanting to recreate that neighbourhood kopitiam vibe at home.

Ingredients

  • 1 L water
  • 50 g fresh ginger (about a 6–8 cm piece), peeled and thinly sliced or lightly crushed
  • 3–4 pandan leaves, tied (optional, for aroma)
  • 3 heaped tsp loose-leaf Assam or Ceylon black tea (or 3 strong black tea bags)
  • 200 ml evaporated milk (for a kopitiam-style creaminess)
  • 2–3 tbsp sweetened condensed milk (adjust to taste) or 2–3 tbsp caster sugar or honey
  • 1 small cinnamon stick (optional, for warming spice)
  • 2–3 slices of fresh lime (to serve, optional)
  • Ice cubes (if making iced Teh Halia)
  • 2–3 tbsp gula Melaka syrup (optional alternative sweetener)
  • 150 ml full-fat milk or 150 ml plant-based milk (soy/almond) as a lighter alternative
  • Pinch of sea salt (optional, to round flavours)
  • Freshly grated ginger (small pinch, optional garnish)

Step-by-Step Method

  1. Prepare the ginger: peel and slice the fresh ginger thinly or pound lightly with the back of a knife to release more flavour. If using pandan, tie the leaves into a knot.
  2. Bring the water, sliced ginger, pandan (if using) and cinnamon stick (if using) to a rolling simmer in a saucepan over medium-high heat. Once simmering, reduce to medium-low and let it gently simmer for 8–10 minutes to extract the ginger’s heat and aroma.
  3. Add the loose-leaf tea or tea bags directly to the simmering ginger water. Turn heat up slightly to maintain a gentle boil for 2 minutes, then reduce and simmer for another 2–3 minutes depending on how strong you like your tea (longer = more tannin).
  4. Strain the ginger-tea mixture through a fine sieve into a clean saucepan or teapot, pressing lightly on the solids to get the most flavour. Discard solids.
  5. Return the strained liquid to medium heat. Stir in evaporated milk and condensed milk (or sugar/honey). Heat through but do not allow to boil vigorously once milk has been added — simmer gently for 1–2 minutes to meld flavours.
  6. Taste and adjust: add more condensed milk or gula Melaka for sweetness, or a pinch of salt to balance. For a kopitiam-style profile, use a higher ratio of condensed milk; for a lighter cup, use full-fat milk or plant-based milk.
  7. To serve hot: pour into cups and garnish with a thin slice of fresh ginger or a pandan strand. Keep hot in a thermal flask if serving family-style at home.
  8. To serve iced: let the tea cool slightly, then pour over a jug of ice or individual glasses filled with ice. Stir well and serve with a pandan leaf or lime slice for brightness.
  9. Store any leftover brew (without ice) in the fridge for up to 48 hours; reheat gently and shake or stir before serving as oils may separate.

Tips & Serving Ideas

  • Buy fresh ginger from NTUC FairPrice, Sheng Siong or wet market stalls; young ginger is milder and more aromatic if you prefer less bite.
  • If you want a true kopitiam texture, use evaporated milk plus a small amount of sweetened condensed milk — adjust quantities for sweetness and creaminess.
  • For stronger ginger heat, smash the ginger before slicing and simmer longer; for a milder, aromatic cup, use thinner slices and a shorter simmer.
  • Avoid boiling vigorously after adding milk to prevent curdling and to keep a smooth texture — a gentle simmer is enough.
  • Make a concentrated ginger-tea base and keep in the fridge for up to 48 hours; dilute with hot water and milk when ready for quick morning cups.
  • Swap to plant-based milks (soy or oat) for a dairy-free version — oat milk gives a creamier mouthfeel similar to evaporated milk.
  • When making iced Teh Halia, cool the brew first to avoid diluting with too much melted ice; instead, use chilled tea and ice cubes just before serving.

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