Ginger Chai (Adrak Chai)

If masala chai is the classic, ginger chai is the everyday hero. It’s the version people reach for when they want something warming, bold, and soothing. Ginger brings a clean heat and a satisfying bite that cuts through milk beautifully. This recipe focuses on ginger as the star, with optional supporting spices kept minimal so the flavor stays bright and punchy.

Ingredients (2 mugs):

• 1 ½ cups water

• 1 cup milk

• 2 tsp black tea leaves (or 2 tea bags)

• 1–2 tbsp fresh ginger, grated or crushed (use more for stronger “zing”)

• 1–2 tsp sugar, honey, or jaggery (to taste)

• Optional: 2 cardamom pods, pinch of cinnamon

Method:

1. Build ginger strength first: Add water and ginger to a saucepan. Bring to a boil, then simmer 4–7 minutes. The longer you simmer, the spicier it becomes.

2. Add tea: Add tea leaves and simmer 1–2 minutes. If using tea bags, steep instead of hard boiling (turn off heat and steep 2–3 minutes).

3. Add milk: Pour in milk and return to a gentle boil. Reduce heat and simmer 1–2 minutes.

4. Sweeten & finish: Add your sweetener and stir well. Strain into cups and serve immediately.

Flavor notes & tips:

• Grated ginger gives stronger flavor than sliced ginger.

• For a mellow version, use less ginger and simmer it for a shorter time.

• Honey is lovely, but add it after turning off heat so the flavor stays fresh.

Serving ideas:
Ginger chai pairs well with citrusy snacks, plain cookies, or savory pastries. It’s also great with oat milk for a spicy, cozy vegan version that still feels creamy.