Teh Halia (Ginger Tea): 9 Things You Should Know

1. What is Teh Halia?

Teh Halia is an aromatic and spicy ginger tea originating from Malaysia and Singapore that contains spicy ginger (“halia” means ginger in Malay) with robust black tea (“teh” in Malay), optionally enriched with milk (“susu”) for a creamy variant, Teh Susu Halia. The tea is traditionally served hot, usually in a glass, for its comforting warmth and believed health benefits.

2. Name: How did Teh Halia get its name?

Originating from Malaysia and Singapore, the name “Teh Halia” directly translates to “ginger tea” in Malay, with “Teh” meaning tea and “Halia” referring to ginger. The milky version of this ginger tea is known as “Teh Susu Halia,” where “susu” stands for milk. In Singapore and in English, it’s often simply called “Ginger Milk Tea”.

• Teh: The Malay and Indonesian word for tea.
• Halia: Means ginger in Malay, a key ingredient in Teh Halia.
• Susu: Translates to milk in Malay, indicating the addition of milk in Teh Susu Halia.

What is the difference between Teh Halia and Teh Susu Halia?

Teh Halia does not always include milk; it primarily depends on personal preference or regional variations. Traditionally, Teh Halia is made by infusing tea with ginger. The addition of milk to create Teh Susu Halia is optional, transforming the drink into a creamier, milder version that balances the ginger’s sharpness. Thus, while milk can be a delightful addition, it’s not a compulsory ingredient in Teh Halia.

3. Flavor: What does it taste like?

Teh Halia tastes spicy, rich and sweet, as a result of combining the strong flavor of tea with the sharp taste of ginger, balanced out by the addition of sugar and sometimes also milk. If milk is added, the tea becomes more mellow, smooth and creamy and it is called Teh Susu Halia.

4. Ingredients

Teh Halia combines tea and ginger at its core, with strong black teas like Assam preferred for their ability to complement ginger’s heat. Fresh ginger is essential for the authentic spicy note. The choice of high-quality, fresh ingredients is key to crafting the most flavorful and aromatic experience.

Both full-fat and condensed milk are used in Teh Susu Halia, full-fat milk for a lighter creaminess and condensed milk for a richer sweetness. Sweeteners such as sugar or honey are optional, especially if sweetened condensed milk is used.

Some variations introduce additional spices like lemongrass or cinnamon, enriching the tea’s fragrance and complexity.

5. Recipe

For two (2) servings of Teh Halia, you’ll need the following tools and ingredients:

Tools and Equipment:

• Saucepan
• Strainer
• Measuring cups and spoons
• Serving glasses or cups

Ingredients:

• Water: 500 ml (approx. 17 oz)
• Black tea leaves: 2 tablespoons (or 2 tea bags)
• Fresh ginger, grated: 2 tablespoons
• Full-fat or condensed milk (optional): 100 ml (approx. 3.4 oz)
• Sugar or honey to taste

Preparation Method:

1. Boil water in the saucepan over medium heat.
2. Add grated ginger to the boiling water and let it simmer for about 5 minutes to infuse the ginger flavor.
3. Add the black tea leaves or tea bags to the saucepan and simmer for another 3-5 minutes, depending on how strong you like your tea.
4. If you’re using milk, add it to the saucepan and heat the mixture until it’s warm. If you prefer Teh Halia without milk, skip this step.
5. Strain the tea into cups to remove the ginger and tea leaves.
6. Sweeten with sugar or honey according to your taste, stir well, and serve hot.

Troubleshooting common mistakes

Here are some tips and common mistakes to avoid when making Teh Halia:

• Brewing Time: Avoid overbrewing the tea to prevent bitterness. Aim for 3-5 minutes for a balanced flavor.
• Fresh Ginger: Use freshly grated ginger for a more authentic and vibrant flavor, rather than powdered ginger.
• Loose Leaf vs. Tea Bag: Typically, loose leaf tea provides more complex flavor but tea bags brew faster and produce stronger liquor.
• Adding Milk: If using milk, gently simmer it with the tea without boiling to maintain the milk’s texture and taste.
• Ingredient Balance: Adjust the levels of ginger and sweetener according to personal preference for the perfect cup.
• Water Temperature: Ensure the water is just off the boil when adding tea leaves to avoid scalding, which can affect the taste.

6. Serving: When and how to serve it?

In Malaysia and Singapore’s cafes, Teh Halia is traditionally served hot and enjoyed at any time of day. Nowadays, iced Teh Halia has become popular too, offering a refreshing option for warmer days.

The beverage is often presented in clear glass mugs, highlighting its inviting color and aroma. For a traditional touch, clay or porcelain cups are used.

7. Food pairings & cooking

Teh Halia pairs wonderfully with a wide array of foods, enhancing both savory and sweet dishes. Traditionally, it’s enjoyed alongside spicy street foods, where the ginger’s warmth complements the heat and complexity of dishes like Nasi Lemak or Satay, offering a soothing balance.

For those with a sweet tooth, Teh Halia pairs delightfully with pastries and desserts like Kueh or Pandan cake, where its spicy notes contrast and elevate the sweetness.

• Kueh: Traditional Southeast Asian bite-sized snacks or desserts.
• Nasi Lemak: Rice cooked with coconut milk and pandan leaf, typically served with spicy fried chicken, accompanied by fried anchovies, peanuts, boiled egg, cucumber, and spicy sambal.
• Satay: Grilled skewered meats, typically chicken or beef, marinated with spices and served with peanut sauce.
• Pandan Cake: A light, fluffy sponge cake flavored with the juice of Pandan leaves, giving it a distinctive green color and a subtle, aromatic taste.
• Pandan: Fragrant, tropical leaf.

8. Similar teas to Teh Halia

Here are some teas with similar characteristics to Teh (Susu) Halia:

• Masala Chai: A spiced tea from India combining black tea with spices like ginger, cinnamon and cardamom, similar to Teh Halia in its use of spices and optional milk addition.
• Ginger Tea: Purely brewed with ginger and water, this shares the spicy ginger flavor with Teh Halia but lacks the tea base and optional milk.
• Milk Tea: Popular in various cultures, it combines tea with milk, resembling Teh Susu Halia’s creamy texture but without the ginger spice.
• Golden Milk: A turmeric-based milk drink often including some ginger, similar in its use of milk and ginger as in Teh Halia, but centered around turmeric instead of tea.

Each of these teas offers a unique twist while sharing some similarities with Teh (Susu) Halia, whether it’s the spiciness, the inclusion of milk, or the herbal infusion.

9. History & popularity

Teh Halia’s journey began in the cultural melting pot of Southeast Asia, particularly in Malaysia and Singapore. Historically, it served not only as a comforting beverage but also as a remedy for various ailments, thanks to ginger’s medicinal properties. Over time, Teh Halia gained prominence for its unique taste and health benefits and emerged as a staple in local tea culture.