Indian Ginger Chai
Adrak Wali Chai
Posted By Savita
In Indian cooking, ginger is added as a spice in almost all curries. Not just for flavor but also for helping digest the strong curries. When not added to the curries, often you will find Indians sipping ginger chai in breakfast as a kadak (strong) morning tea or after a heavy meal to aid in digestion.
Today, I made ginger chai to accompany buckwheat flour crepes. If you do not like milk in black tea, you can skip milk and use same black tea with some lemon to enjoy homemade lemon-ginger tea. Simple, easy and with far less calories than ginger-lemon chai sold in stores.
Make some ginger chai today and enjoy health 1 cup at a time!!
Craving for more? Sign up for the Chef De Home Newsletter for a plateful of contents delivered to your inbox! And connect with me on Facebook, Google, Twitter and Pinterest for all of the latest updates.
Indian Ginger Chai
- 3 tsp Black Tea (Darjeeling Tea, or strong black tea like Society Tea or 3 tea bags)
- 1 tbsp Ginger (about 1 inch root of fresh ginger, fine grated)
- 1/2 tsp Fennel Seeds (recommended)
- 2 Cup Water
- 1/2 Cup Milk (preferably whole milk)
- 2 tsp Sugar (optional or as per taste)
1. In a sauce pan, bring water to a rolling boil. Add tea, grated ginger & fennel. Simmer on medium-high for 6-7 minutes until tea gives nice dark black color to the water and also water has reduced from original 3 cups to about 1 & 1/2 cups.
2. Now add milk, sugar and continue simmering for 2 more minute. (watch tea so it does not boil over) Remove from heat, strain with a tea strainer and serve with your choice of breakfast bread. Enjoy!!
© Chef De Home. All contents and images are copyright protected. Please do not use content/images without prior permission. If you want to use recipe instructions, re-write the recipe in your own words, and link back to this post with credit to ChefDeHome for the Recipe Origin.