My mornings invariably start with a hot cup of lightly sweetened black tea boosted with the spicy kick of fresh ginger. Laced with a dash of milk, this 3 ingredient Ginger Chai is my daily dose of vitality and is ready in under 10 minutes!
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The original recipe posted in Nov 2019 has been updated with new photos and a video
What is Ginger Chai
Indian Ginger Chai is quite simply, an aromatic concoction of freshly brewed tea infused with grated ginger root. Laced with milk and just righty sweetened, it makes for your daily dose of comforting goodness in a teacup.
As a food aficionado and an Indian-origin food blogger, I must confess that I am quite obsessed with my ginger tea. My non-Indian friends often ask me why I fuss so much over “my chai” when Chai tea or Chai Latte is readily available at several coffee shops. No, it’s not the same, not even close. The Indian ginger tea is awesomely flavorful and also works great to soothe sore throats and facilitate the healing of common colds.
Back home in India, tea is one of the most commonly served beverages in all homes, and Cutting Chai or half a cup of tea is readily available in roadside Tapris (food stalls). This is a must-learn recipe to keep you warm and energetic through the coming winter season.
Fun Fact
Chai in India means tea. So, when you say “Chai Tea”, you are literally saying “Tea Tea”, something that my boys always point out and giggle about when we go to our local Starbucks.
Ingredients
- Black Tea – Loose-leaf black tea powder or tea leaves – I love Wagh Bakri Chai. If you prefer tea bags, use Tetley British Blend
- Milk – I use low-fat milk but feel free to use regular milk, soy milk, etc. For creamier chai use more milk than water
- Ginger – I recommend using Organic Indian Ginger available in Indian grocery stores or Whole Foods that has sharper and more pronounced flavors. Ginger helps boost the immune system in addition to many other health benefits.
How to Make Ginger Chai
Brewing a good cup of chai is a truly therapeutic experience. For me, making my daily cup of morning tea (and evening!) is something I actually look forward to. It is magical to see the bubbling water gradually take on a deep reddish-brown color as you add the black tea and freshly grated ginger.
The fragrance of the herb and boiling tea is so exhilarating that I am instantly in a sensory paradise. I usually add skim milk or low-fat milk but you can also add regular milk for a more creamy chai.
As I take the first sip of this beautiful golden-brown piping hot beverage, the ginger leaves a subtle, invigorating sting in my mouth, and bingo, I know I’m going to have a great day!
We Indians brew tea in many different ways, and it’s funny how each one is fiercely protective of their brewing technique. While tea leaves, milk, and sweetener are almost always standard ingredients, the intense flavor imparting herbs sets one chai apart from the other.
Adrak Chai (ginger tea), Elaichi Chai (cardamom tea), Masala Chai (superior cousin of Chai tea or Chai latte), etc. are some of the popular flavors. Oftentimes, these herbs are mixed together too, for e.g. Ginger-Cardamom Chai.
Chai is quite different from herbal teas, as it requires a slightly longer boiling time to reach perfection and cannot be truly enjoyed without milk. While you can sweeten your cuppa with sugar, jaggery, honey, or agave, unsweetened tea tastes just as good.
Variations
- Boiling the tea for a long time after adding milk makes it stronger or “Kadak”
- Use one Tetley British blend tea bag for each cup of water
- You can also add sugar along with the tea or add it to taste in individual cups
- Reduce the amount of water and add more milk instead for creamier chai
- I prefer to skim milk or low-fat milk but feel free to use regular milk, soy milk, etc
- Depending on the quality and freshness of the ginger you may need to add more or less. Start with 1 teaspoon per cup and then add more if needed.
- Add 2 green cardamom along with ginger
Serving
Serve hot chai with a piece of toast with homemade ghee spread on top or piping hot homemade paratha. Chai also goes well with most breakfast and snack foods.
Traditionally a variety of snacks and breakfast foods are served in Indian homes. Here are a few that I love to make when I have company:
Do you have to peel ginger for tea?
I do not peel ginger as the peel adds flavor and a nutrition boost. Simply scrub and rinse well to remove any dirt and dry with paper towels.
More Indian Drink Recipes
Recipe
Ginger Tea
Ready in under 10 minutes, this 3 ingredient Ginger tea is lightly sweetned with a spicy kick of fresh ginger and a dash of milk.
Servings: 2
Calories: 37kcal
Ingredients
Instructions
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Add water to a medium saucepan and keep it on medium-high heat.
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Add tea and ginger and bring it to a full boil. Reduce the heat to low and simmer for 2 minutes.
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Add milk and bring the tea to a full boil on medium hight heat. Turn the heat off or allow to simmer on low heat for another 2 minutes. Additional boiling time will make stronger tea.
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Using a strainer filter the tea in 2 cups. Add sugar, honey or sweetner of your choice. Enjoy hot!
Notes
- Tetley British blend tea bags can be used instead of loose tea
- Boiling the tea for a long time after adding milk makes it stronger or “kadak”
- You can reduce the amount of water and add more milk instead for creamier chai
- I prefer to skim or low-fat milk but feel free to use regular milk, soy milk, etc
- You can also add sugar along with the tea or add it to taste in individual cups
- Depending on the quality and freshness of the ginger you may need to add more or less. Start with 1 teaspoon per cup and then add more if needed. I usually add 1½ teaspoons per cup.
Nutrition
Calories: 37kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 31mg | Potassium: 55mg | Sugar: 6g | Vitamin A: 40IU | Calcium: 55mg
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Author: Archana
Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live in New Jersey with my husband and two sons.
Source: Ministry of Curry
