Ginger Cardamom tea recipe

Ingredients

• 360 ml (1½ cups)Fresh milk
• 1 tbsp (15 ml)Ginger, crushed
• 2Cardamom pods
• 2 heaped tspTea powder
• As needed (the recipe uses 1¼ tsp)Sugar

Instructions

1. 1

   Boil the milk

   Bring the milk to the boil. Add the peeled, crushed ginger, the cardamom crushed with its skin, and the tea powder.

2. 2

   Simmer and strain

   Turn the heat down low and simmer for 5–6 minutes, or until the tea reaches the colour you like. Strain through a tea strainer, add sugar and stir well.

What is ginger cardamom chai?

Chai is the Indian word for tea, and milk-based spiced tea is a familiar drink across India, with many household variations. This version gets its warmth from ginger and cardamom, simmered with tea directly in the milk.

The short ingredient list and one-pan method make it easy to prepare a fresh cup. Simmering the tea with the spices gives the milk time to take on their flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 240 calories, 12g protein, 24g carbs, 12g fat.

Most of the carbohydrates and protein come from the milk, while its fat content depends on the milk you use; sugar adds further carbohydrates. Pair the chai with a small snack containing fibre or protein if you want it to be more filling.

Choose the tea and milk

Tea powder: Use a strong black tea powder or finely broken tea suitable for boiling. A heaped measure gives the milk a deeper tea flavour; adjust the steeping time to suit the colour you prefer.

Milk: The recipe uses fresh milk, which makes a creamy chai. Keep an eye on it as it comes to the boil, since milk can rise quickly in the pan.

Prepare the spices

Ginger: Peel and crush the ginger before adding it so it can release its flavour as the chai simmers. Crushing it rather than leaving it whole helps the spice infuse in a short cooking time.

Cardamom: Crush the pods with their skins, as directed, and add them to the milk. The broken pods release their aroma during simmering.

Simmer for colour

Low heat: Once the ingredients are together, reduce the heat and let the chai simmer gently for 5–6 minutes. A rolling boil can make milk spill over, so watch the pan.

Colour cue: The tea is ready when it has developed the colour you want. Strain it promptly to remove the tea and spice pieces.

Sweeten after straining

Sugar: Add sugar after filtering the chai, then stir until it dissolves. The recipe suggests 1¼ teaspoons, but lists the amount as needed, so you can sweeten the cup to taste.

Serving: Pour into a warm mug and drink freshly made. A small savoury snack or plain biscuits make an easy accompaniment.

Recipe notes & tips

• Use a pan with enough room for the milk to rise as it boils.
• Crush the cardamom pods just before cooking for a fresher aroma.
• Keep the heat low during the 5–6-minute simmer.
• Strain the chai into the serving cup to catch the tea and spice pieces.
• Taste before adding all the sugar, since the recipe leaves the amount to preference.

Variations

• Adjust the sweetness: Add less or more sugar to suit your taste.
• Use stronger tea: Choose a robust black tea powder for a more pronounced tea flavour.
• Change the milk: Use a different type of milk, noting that the texture and richness will vary.
• Emphasise the ginger: Add a little more crushed ginger for a sharper, warmer cup.
• Make extra: Scale up the ingredients for additional servings and simmer until the colour suits you.

Common mistakes to avoid

• Leaving the pan unattended: Milk can boil over quickly; watch it closely as it heats.
• Using high heat to simmer: The milk may spill over; lower the heat after it boils.
• Adding whole cardamom pods: They release less aroma; crush them with their skins first.
• Skipping the strainer: Tea and spice pieces remain in the cup; filter the chai before sweetening.
• Over-simmering: The tea may become stronger than you want; check the colour from 5 minutes.

How to store

This chai is best served fresh. If you need to keep any, refrigerate it 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