Ginger Cardamom Chai

Ingredients

• 240 ml (1 cup)water
• 80 ml (1/3 cup)milk
• 1 teaspoonloose black tea leaves
• 0.6 cm (1/4 inch)ginger, grated
• 2green cardamom pods
• to tastesugar

Instructions

1. 1

   Crush the cardamom

   Peel the cardamom pods and remove the seeds. Crush the seeds with a mortar and pestle, then set them aside.

2. 2

   Heat the water

   Warm the water in a pan over a medium heat.

3. 3

   Add the spices

   Stir the grated ginger and crushed cardamom seeds into the water.

4. 4

   Add milk and sugar

   When the water is hot, add the milk and sugar.

5. 5

   Bring to a boil

   Let the milk and spices come to a boil.

6. 6

   Simmer the tea

   Add the tea leaves and simmer for 1–2 minutes. Simmer for longer if you prefer a stronger chai.

7. 7

   Strain the chai

   Pour the chai through a strainer into a cup.

8. 8

   Serve it hot

   Serve hot with cookies.

What is ginger cardamom chai?

Chai is a spiced tea enjoyed in India, with recipes and spice combinations that vary between households. This version brings together black tea, ginger and green cardamom, cooked with milk for a warming cup.

Freshly crushed cardamom and grated ginger flavour the liquid as it heats. The tea leaves go in near the end, so you can control how strong the finished drink becomes.

Nutrition and macros by portion

The nutrition label shows one serving as written: 63 calories, 3g protein, 6g carbs, 2g fat.

The milk provides most of the drink's protein and some of its fat, while the small amount of sugar contributes carbohydrates. Pair the chai with a savoury snack or a piece of fruit if you want a more substantial break.

The spices make the cup

Ginger: Grating it helps release its flavour into the simmering water and milk.

Cardamom: Use the seeds from green pods and crush them just before cooking for a fragrant, even infusion.

Getting the strength right

Tea leaves: The recipe simmers them for 1–2 minutes. Give them a little longer for a stronger brew, keeping an eye on the pan as it simmers.

Sweetness: Add sugar with the milk, using as much or as little as you like.

Watch for the boil

Once the milk is in, stay nearby as the chai comes to a boil. Milk can rise quickly in a pan, so lower the heat if it looks close to bubbling over.

Straining for a smooth drink

Pour the finished chai through a fine strainer to catch the tea leaves and spice pieces. Serve it straight away while hot.

What to serve with chai

Cookies are a simple match and are suggested in the recipe. Serve them alongside the hot chai for a small teatime break.

Recipe notes & tips

• Crush the cardamom seeds shortly before cooking to release their aroma.
• Grate the ginger finely so it infuses readily.
• Stay by the pan as the milk heats to prevent it bubbling over.
• Taste the chai after simmering and adjust the steeping time to suit your preference.
• Use a fine strainer to keep the tea leaves and spice pieces out of the cup.

Variations

• Stronger tea: Simmer the tea leaves for longer than 1–2 minutes.
• Less sweet: Add only a small amount of sugar, then taste before adding more.
• Extra ginger: Add a little more grated ginger for a more pronounced ginger flavour.
• More cardamom: Crush an additional green cardamom pod for a more aromatic cup.

Common mistakes to avoid

• Boiling unattended: Milk can rise quickly; keep watch and reduce the heat if needed.
• Weak flavour: Simmer the tea leaves for longer to make a stronger chai.
• Coarse cardamom: Crush the seeds well so their flavour can infuse into the liquid.
• Tea left in too long: Follow the 1–2 minute simmer as a starting point and strain when the strength suits you.

How to store

This chai is best served freshly made. If you have leftovers, refrigerate them promptly in a covered container and use within 1–2 days; reheat gently in a pan, stirring and watching for the milk to rise.

Frequently asked questions