A delicious, warming Ginger Tea made with fresh ginger roots, tea leaves and milk. This tea has a wonderful aroma and will have you coming back for more! It also includes many health benefits and can be made in just 15 minutes. Serve plain or with Indian snacks like pakoras, aloo tikki, vegetable cutlet, medu vada, or samosas.
Table of Contents
About This Ginger Tea
Ginger tea is very popular in India and is a favorite chai of many Indians other than Masala Chai. It is known as Adrak chai or Adrak wali chai in India. As ginger is called as ‘adrak’ in Hindi language.
Tea is made in most Indian homes. Generally it is made with dairy milk. For vegan you can opt to use cashew milk, soy milk, almond milk or oats milk to make vegan ginger tea.
When using any plant based milk heat them separately until hot but not boiling and add it to the hot tea concoction. Mix and switch off the heat.
For a plant based tea I suggest to use cashew milk because it is smooth, rich and compliments the tea so well that you won’t even notice that it’s plant-based tea!
You can also leave out adding any milk to make this tea. I know many folks who love their ginger tea without milk.
There are a few variations of this tea. If you add certain spices to this tea then it becomes masala chai. You can also use a chai spice blend know as masala chai powder.
Other popular teas include mint tea (called pudina chai), and tulsi tea which are made with fresh mint leaves and tulsi leaves (holy basil). Ginger and mint can be used to make tea too.
Sometimes I make tea with ginger, green cardamom and lemongrass leaves. This concoction helps to alleviate migraines. I learned about this herbal remedy after my visit to a spice farm in Goa.
You can make this ginger tea with or without tea leaves but I prefer mine with tea leaves. Sometimes I also add ground cinnamon, fennel, nutmeg, cloves, mint or tulsi leaves to this tea to give it a twist!
In addition, this tea has great health benefits. It prevents colds and coughs in the winter and also aids digestion.
How to make Ginger Tea
1. Wash, peel and crush the ginger in a mortar pestle. You can also opt to grate the ginger instead of crushing it. Then prepare all of the ingredients for this recipe.
2. Crush or powder 3 to 4 green cardamoms in a mortar-pestle.
3. In a saucepan or kettle, add 4 cups of water, 2 inches ginger grated and crushed green cardamoms with the peels.
4. Boil the water, ginger and green cardamom mixture for 4 to 5 minutes or until the color of the water changes to a mild yellowish hue. Once the juice from the ginger are released, it causes the water to change color.
5. Add 8 teaspoons of raw sugar or white sugar. You can add more or less of sugar according to your taste. Simmer for 1 to 2 minutes.
6. Now add 3 to 4 teaspoons of tea powder or black tea leaves.
For a stronger tea use Assam tea leaves or powder. For a milder version use Darjeeling tea leaves or powder. We always prefer our tea to have a strong flavor and so we use Assam tea powder.
If possible try to buy an organic brand of tea leaves or tea dust powder.
7. Simmer for about 1 to 2 minutes till the water gets a deep hue of red. To make your tea stronger simmer for about 3 minutes or as desired.
However, if you prefer a lighter tea then add the tea leaves to the water straight away. Switch off the heat. Cover and allow the tea leaves to steep in the hot spiced water for 3 to 4 minutes.
8. Add ¼ to ½ cup of milk. Some people prefer milky tea while others prefer less milk. It is entirely up to you!
9. Simmer for a minute or two. The milk can be at room temperature or cold. You can also use hot milk.
Note: If you are using cashew milk or almond milk, then heat them separately in another pan until hot but not boiling. Then mix with the tea and switch off the heat. Boiling further may cause the cashew or almond milk to become slimy and separate.
10. Strain the tea through a strainer into the cups.
Serve the hot ginger tea or adrak chai with Indian snacks such as bread pakora, shakkar pare, mathri or samosas. You can also serve this tea with biscuits or cookies.
Expert Tips
- Green Cardamom: Maybe you don’t have cardamom on hand? Or maybe you are not a fan of cardamom. Whatever the case is you don’t have to add it to this tea. However, if you do want to add it to the tea then make sure it is crushed. If not you won’t get the full cardamom flavor. You can also use green cardamom powder instead.
- Ginger: Ginger is the main ingredient in this recipe and adds sweet and spicy flavors to the tea. It’s important to crush the ginger before adding it to the ginger tea otherwise you won’t get all of the ginger flavors. Alternatively, you can grate the ginger too. You have the option to add as much ginger as you like. If you want a strong ginger flavor, add more and if you want a milder ginger flavor then add less. You can also use ground ginger (ginger powder) but add in small amount.
- Milk: The amount of milk you add can be varied depending on your preference. If you like a stronger tea then add less milk and if you prefer a milkier tea then add more.
- Tea: If you want to make strong ginger tea then allow the water to come to 2 to 3 boils when making the tea. This will intensify the flavors of each ingredient. Conversely, for a weaker tea only boil the tea for a short period of time.
FAQs
You can drink this tea at any time of the day but it is best to drink it in the morning as it charges up your metabolism and is known to prevent nausea. But don’t drink in the night as then you will have difficulty in getting sleep.
Make ginger tea from scratch by adding crushed ginger and green cardamom to the saucepan. Then pour water into the saucepan and bring it to a boil. Once the water begins to boil add sugar, tea leaves and milk (optional). Once the tea is ready pour it through a strainer into a cup and serve hot.
I would suggest that you boil the ginger for 4 to 5 minutes or until the water changes to a yellow hue. This way you will get all of the flavors from the ginger.
Yes. Boiling ginger is the best way to get it to release its natural compounds. Heating the ginger with water makes the ginger steep and results in a delicious flavorful tea.
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Ginger Tea
Ingredients
- 4 cups water
- 3 to 4 teaspoon black tea powder or leaves
- 2 inch ginger for a strong taste or 1 inch ginger for a milder taste, peeled and either crushed or grated.
- 3 to 4 green cardamoms crushed or powdered in a mortar-pestle (optional)
- ¼ to ½ cup milk or cashew milk or soy milk – add more if you want a milky tea
- 8 teaspoon raw sugar or unrefined organic cane sugar, add more for more sweetness
Instructions
Preparation
- Rinse, peel and crush the ginger roots in a mortar pestle. You can also grate them if you want.
- Crush or powder 3 to 4 green cardamoms in a mortar-pestle.
Making ginger tea
- In a saucepan or kettle, add 4 cups of water, 2 inch ginger grated and the crushed green cardamoms with their peels.
- Boil this water-ginger-cardamom mixture for a good 4 to 5 minutes, till the color of the water changes to a mild yellowish hue. The ginger releases its juices and flavors in the water and thus the color of the water changes.
- Add 8 teaspoon sugar or as desired. Simmer for a more of 1 to 2 minutes.
- Now add 3 to 4 teaspoon of tea powder and simmer for about 1 to 2 minutes till the water gets a deep hue of red. To make your tea stronger simmer for about 3 minutes or as desired.
- Simmering makes the tea strong. If you prefer a light version, then just add the tea leaves to the water. Switch off the heat. Cover and allow the tea leaves to steep in the hot spiced water for 3 to 4 minutes.
- Add ¼ to ½ cup of milk.
- Simmer for a minute or two.
- Strain the tea through a strainer right into the cups.
- Serve the hot ginger tea with indian snacks like pakoras, cutlet or samosas. You could also serve the tea with biscuits or cookies.
Notes
- Use fresh and tender ginger. You can also use ginger powder. But add in small amounts as it is very heaty. In this recipe you can add about ¼ teaspoon ginger powder.
- You can use either tea dust powder or tea leaves. Assam tea powder or leaves will make for a stronger tea. Darjeeling tea powder or leaves will give a mild tasting tea.
- The addition of milk is optional. Feel free to skip or alter the quantity of the milk.
- You can also use plant based milk to make vegan ginger tea. If you are using cashew milk or almond milk or oats milk, then heat them separately in another pan until hot but not boiling. Mix the hot plant based milk with the tea concoction. Switch off the heat. Boiling further may cause the cashew or almond milk to become slimy and separate.
- If it does not suit you omit the sugar or reduce the quantity.
- This recipe can be easily scaled.
Nutrition Info (Approximate values)
This Ginger Tea Recipe is from the blog archives (Feb 2013) has been republished and updated on 1st June 2021.
I’m just mad of your recipes…!! I search whatever I want in your site, and it comes out well…
thank you very much. so glad to read your feedback. have good day and cheers.
Thanks a lot for this simple and detailed recipe.Really enjoyed this ginger tea with cookies.
thank you winnie ????
Very nice recipe
thanks.
Hello Ms. Dassana,
This is the best source for Indian recipes.
I would like to point out just one thing and that is please follow English capitalization rules. Recipes are awesme but everything in lowercase makes is look little less pleasant.
Dassana you are just amazing! You explain everything so meticulously. I know that i can try any recipe on your blog and it will turn out great! This speaks volumes of the care and effort you take to try out each and every recipe you put up on the blog. Vegrecipesofindia is without a doubt the best blog on Indian cooking on the internet. Thank you for this wonderful encyclopedia on Indian cooking.
thank you shalini for this wonderful comment. i am so glad to read your lovely feedback. thanks again.
Very nice explain how to make tea I like it, thank you very much.
which brand black tea leaves is best?
fathima i use organic assam tea. i have used phalada brand, 24 letter mantra and oothu organic fair trade black tea. all are good. 24 letter mantra brand gives a strong tea, so you just need to simmer for 1 to 2 minutes and not more or else the tea gets bitter tones. oothu black tea is more on the lighter side. you can buy these from amazon.in
Thanks for this tried it and had hubby asking for more
welcome niyathi
Oh, that is divine! I’m sipping some at this very moment. ?
thankyou so much shonda 🙂
thanks……………,
welcome kumar
Thanks for this recipe.
welcome santosh
I like your way of explaining the recipes. I follow a lot of ur recipes in my kitchen.. Thanks a lot for that. This time I stumbled upon ur page bcoz I was looking for the correct way of making ginger tea. I do make it at home sometimes, but I do not get the exact flavor that some other ladies make it. Just wanted to know if the ginger has to be freshly grated or if we can use the grated but stored ginger also. I usually grate the ginger in mixy and store in fridge, so that I can use it during cooking, just to save time.
thanks shravani. i use fresh ginger always. some flavor is lost when anything fresh is stored. i would suggest to use fresh ginger while making tea. what i do is i peel the ginger and then just crush it in a mortar-pestle with cardamom or sometimes with other spices. then add this crushed ginger to water and then boil the water. it does not take time.
Thank you for this (and other) recipes. You explain things very well.
Aapko mere ashirvaad!
welcome annapurna ji and thanks for your blessings and ashirvaad.
hi, nice blog. thanks for sharing your recipe.
I suffer from bad migranes, please can you share the recipe that you learnt at the spice farm in goa.
thanks gunjan. they didn’t share any recipe as such. they just told us that lemon grass-cardamom-ginger tea is good for migraine. don’t add any tea leaves in this tea. just simmer water with these three spices till there and then strain and have the tea. use crushed or grated ginger and also crushed or powdered cardamom. if you want then you can try with tea leaves also. ginger tea is very good for headache and migraine. i hope it helps.
I was just recently introduced to Indian Tea and I found your blog while googling more about it. This is a great recipe that you’ve shared, with a lot of useful information in the post. Thank you! I’m glad I stumbled upon…. xoxo
welcome crista
i just started tasting tea in my life time ! its as tasty as coffee 🙂 i have tea because i quit coffee 🙂 ! lovely photos
thanks…………………………………………………………………………………………………………………..
That ginger tea looks quite delicious. I love those bourbon biscuits we’ve placed on the background. Reminds my childhood!
I make this all the time too. I am so in love with your rustic tray. Btw, did some copper shopping, will send pics soon! 🙂
alright nags.
The way I like tea with ginger+cardamom …nice clicks
Wow ! Adrakwali chai, I make mine in a similar way. . Just add homemade chai masala. .
thanks pooja. my chai masala powder is over, so i just add some whole spices or ground cinnamon and nutmeg.
Was having a sorethroat and this was seeing me through….what a soother it is….love your clicks and the black cups.
A picture is worth a thousand words!!
Lovely pic!! & Adrak wali chai is a great stress buster!
yes ginger tea is a stress buster. i have atleast 2-3 cups of ginger tea in a day.