Ginger Cardamom Chai -Spice Infused Indian Style Milk Tea
Chai is synonymous with India and is served in every nook and cranny. Make this Indian style tea with the flavors of ginger and cardamom which is perfect for any time of the year.
Ginger Cardamom Chai is a spice infused tea with a distinctive style of preparation and taste, and is made with milk. Chai has a warm spice note in combination with the heat and soothing properties from the warmed milk that make it very relaxing to consume.
This drink is incredibly simple to make and is the perfect drink for a cold winter day. Occasionally, I do crave for this age-old concoction, especially when I’ve caught a bad cold. It is also the best drink to enjoy on a rainy evening along with some hot spicy Indian snacks. Soothing for stomach cramps and also aiding digestion, this beverage is healing too.
Other recipes that you can try are:
- 2 cup Water
- 4 Cardamom (Elaichi) Pods/Seeds , crushed
- 2 tablespoons Ginger , grated or crushed
- 2 teaspoons Assam black tea leaves , adjustable according to how you want your tea
- 1 cup Milk
- 4 teaspoons Sugar , adjustable
How to make Ginger Cardamom Chai -Spice Infused Indian Style Milk Tea
To begin making the Ginger Cardamom Chai, place a saucepan on the heat. Add water, tea leaves, ginger and crushed cardamom with the peels intact, into the water and bring it to a boil.
Allow it to simmer, with the heat on medium, for a good 5-7 minutes, till the colour of the water changes to a mild yellowish hue.
At this stage, add sugar and simmer for 2 to 3 minutes till the water gets a deep hue of red and the sugar has dissolved.
Simmering makes the tea strong. If you prefer a light version, reduce the simmering time, and check the colour.
Finally add milk and simmer for 2 to 3 minutes more.
Turn off the heat and strain the tea through a sieve and pour into a cup.
You can also add the tea leaves to the water only when it has come to a rolling boil, this will yield a lighter but flavourful tea.
Some even prefer to turn off the heat and cover the pan with a lid once the chai is ready, to allow the flavours deepen.
I prefer adding equal amounts of water and milk but you can add as much or as less milk as you prefer.
Either way, do not simmer the tea for too long as it will make the tea turn bitter. Typically, 1 level teaspoon per cup is recommended.
Padma is the voice behind MasalaKorb. She is a Biochemist by education and a full time blogger by passion. Her favorite quote “...no one is born a great cook, one learns by doing it” ― Julia Child.She loved travelling around the globe and exploring different cuisines. Her style is confined mostly to simple home cooking methods that are local and seasonal and keeping with authenticity. At Masalakorb you will discover recipes of Indian food with aromatic spices and herbs. It is her honest attempt to pen wonderful trivia through her posts and walk you through even the most basic recipes required in achieving that glorious Indian food that you have been craving for.