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Were you missing ginger on this blog as much as I was? Probably not, buuuut, what can I say, I love the stuff and it has been a while. I found this recipe in my "Extending the Table" cookbook, which is a collection of recipes from around the world. The caption says "This is a rich tea with a sting. Testers report that using fresh ginger and black tea leaves makes it something out of the ordinary". I like out of the ordinary. After boiling the ginger in some sugar water for a while, I added a few tea bags to the pot. The recipe calls for tea leaves, but I'm not a big tea drinker so I just substituted the leaves for bags. Once the tea had seeped for a bit I added milk and the whole thing was ready to drink (although a little hot). The tea was nice. The milk gave it a soothing quality while the ginger provided a subtle bite that I love. I imagine the final flavor would have been a little more intense had I used the actual tea leaves, but I think the end result was nice and calm... kind of what I imagine tea to be. Asha's Ginger Tea (from Kenya) from Extending the Table | serves 4 2 cups water 1 T ginger root, diced 4 t sugar 5 t black tea leaves (or 4 tea bags) 2 cups milk 1 Boil water, ginger and sugar and let simmer for 10 minutes or longer. 2 Add tea leaves and simmer 3-5 minutes, stirring as needed. 3 Add milk. Heat until very hot, but do not boil. Strain to remove ginger and tea leaves.