ginger tea or adrak wali chai recipe - warm, spiced indian tea made with milk, ginger and cardamom.
Prep Time1 min
Cook Time15 mins
Total Time16 mins
Servings: 4 cups
- 4 cups water
- 3 to 4 teaspoon black tea leaves
- 2 inch ginger for a strong taste or 1 inch ginger (adrak) for a milder taste, peeled and either crushed or grated.
- 3 to 4 cardamom crushed or powdered in a mortar-pestle (optional)
- ½ to ¾ cup regular milk or cashew milk or soy milk - add more if you want a milky tea
- 8 teaspoon unrefined organic cane sugar or add more for more sweetness
making ginger tea
in a saucepan or kettle, add 4 cups of water, 2 inch ginger grated and the crushed cardamom with the peel.
boil this water-ginger-cardamom mixture for a good 6-7 minutes, till the color of the water changes to a mild yellowish hue. the ginger releases its juices & flavors in the water and thus the color of the water changes.
add 8 teaspoon sugar and simmer for a more of 1-2 minutes.
now add 3-4 teaspoon of tea leaves and simmer for about 1 to 2 minutes till the water gets a deep hue of red.
simmering makes the tea strong. if you prefer a light version, then just add the tea leaves to the water. cover and allow the tea leaves to steep in the hot spiced water for 3 to 4 minutes.
add ¼-½ cup of hot milk.
if adding cold milk, then simmer for a minute or two. if using cashew milk or almond milk, then just stir the cashew milk with ginger tea and remove from pan as otherwise heating further would cause the cashew or almond milk to become slimy and separate.
strain the ginger tea through a strainer right into the cups.
serve the hot ginger tea or chai or adrak chai with indian snacks like pakoras or samosas. you could also serve the ginger tea with biscuits or cookies.