Photo: Korea Ministry of Food and Drug Safety

Milk Ginger Tea (Uyu Saenggang-cha)

Name: Milk Ginger Tea (Uyu Saenggang-cha)
Cuisine: South Korea
Ingredients: 180 g Milk; 10 g Ginger; 6 g Honey; 3 g Ground sesame seeds; 1 g Cinnamon powder

우유 생강차

Dessert · Boiled

DessertsCourse

108kcal · per serving

Not spicySpice

🌱 VegetarianGluten-free

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Recipe

Milk Ginger Tea (Uyu Saenggang-cha)

Not spicyVegetarianGluten-freeContains: dairy

Ingredients Tap an ingredient to check it off

Servings1

Milk우유
180 g
Ginger생강
10 g
Honey꿀
6 g
Ground sesame seeds깨소금
3 g
Cinnamon powder계피가루
1 g

Nutrition per serving

108kcal

15.7gCarbs

5.9gProtein

2.8gFat

185mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Wash the ginger thoroughly.
Grate the ginger finely.
Put the milk and grated ginger in a pot and heat.
When the edges begin to bubble, remove from the heat.
Pour step 4 into a blender, add the ground sesame seeds and honey, and blend.
Pour step 5 into a cup and sprinkle lightly with cinnamon powder.

💡 TipToo much ginger flavor can taste bitter, so limit it to a moderate amount.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.