Beverage
Adrak Chai (Indian Ginger Tea)
Original name: Adrak Chai (Ginger Tea)
About this dish
Adrak chai is the soulful, spiced milk tea of India, where fresh ginger lends its warm, piquant kick to everyday comfort. This recipe shows you how to brew a perfectly balanced cup at home, with the tea leaves simmered in a fragrant mix of milk, water, and ginger.
Whether you're slow-starting a morning or need an afternoon pick-me-up, this chai delivers that distinctive Indian flavor that's both invigorating and soothing.
Ingredients
UK and US measurements are both included for every recipe.
Fresh ginger, grated or sliced
vegetable25 g (about 5 cm piece)
Imperial measurement: 1 ounce (about 2 inches)
Water
liquid240 ml
Imperial measurement: 1 cup
Black tea leaves, loose or from tea bags
other2 teaspoons (or 2 tea bags)
Whole milk
dairy240 ml
Imperial measurement: 1 cup
Sugar, adjust to taste
other4 teaspoons (or to taste)
Green cardamom pods, lightly crushed
spice2 pods
Method
Bruise the ginger
2 minsPeel and roughly slice or grate the ginger. For a stronger kick, crush it lightly with the side of a knife or in a mortar and pestle to release the juices.
Simmer ginger and water
3 minsIn a medium saucepan, combine the water and half the ginger. Bring to a rolling boil over high heat, then reduce to a gentle simmer for 2 minutes to extract the ginger flavor.
Add tea and spices
2 minsStir in the tea leaves and crushed cardamom pods. Let the mixture simmer for another 1 to 2 minutes, until the tea darkens and releases its color.
Pour in milk
4 minsAdd the milk and remaining ginger. Bring the chai back to a simmer, then lower the heat and cook for 3 to 4 minutes, allowing the flavors to meld. Be careful not to let it boil over.
Sweeten to taste
1 minsStir in sugar or your preferred sweetener. Simmer for another minute or until the sugar has fully dissolved.
Strain and serve
1 minsStrain the chai through a fine-mesh sieve directly into cups. Serve hot. The chai is best enjoyed immediately while the ginger and tea are at their most vibrant.
Equipment
- Medium saucepan
- Fine-mesh strainer
- Measuring cups and spoons
- Grater or knife for ginger
Nutrition facts
Tips
- For an extra zing, grate the ginger and add it in two additions: half with the water and half with the milk, as in this recipe. This creates a layered ginger character.
- If you prefer a stronger tea, simmer the tea leaves for a little longer before adding milk.
- If.
- If you like a milder cup, reduce the tea steep time.
- Traditional adrak chai uses whole milk and lots of sugar, but you can easily substitute with any plant-based milk (such as oat or almond) and skip the sugar for a leaner version.
- Always use freshly boiled water to extract the best flavor from the tea leaves. Avoid letting the chai boil too vigorously after adding milk to prevent a scorched taste.
Serving suggestions
- Serve hot in small glasses or mugs, often alongside a few biscuits like Parle-G, or with traditional snacks like samosas (if you'd like a savory pairing). Adjust the sweetness to individual taste.
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Recipe by
Anaya Patel
Specialises in Indian cuisineAnaya makes a mean dal makhani and owns 14 types of lentils. She alphabetizes them.
Describe yourself in three words: Organized, nerdy, lentil lover.