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.
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.