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Make this robust ginger milk tea in just 15-minutes! I bet this tea will lift your mood, relieve fatigue and keep you focused. An evening tea meant to relax after a tiring day.
I'm the biggest lover of chai tea and like it more than coffee. I love to experiment with chai. And when it comes to variations of Chai tea, I must say nothing beats a cup of Indian ginger tea AKA adrak chai.
Although, on daily basis, I enjoy a simple cup of milk tea without sugar. BUT when it comes to a tried evening when hubby is out and I wish to concentrate on a project or relax after a long day ginger milk tea can be unbeatable. Hubby loves it too after a long day. If you have a love for ginger, you'll love this tea.
Ginger is good for health and adding ginger to milk tea definitely lifts the nutritional value of milk tea. Ginger is a root used as a spice. It is one of my favorite spices that has a slightly tangy taste when added to milk tea.
Ginger is called adrak in Hindi/Urdu and hence ginger chai is called adrak wali chai. Below are a few reasons to enjoy this tea. You can find the benefits of ginger here. . The immediate health benefits are
- Relieving headache
- motion sickness and nausea
- Indigestion, stomach discomfort
- Cough and cold
- Relieves stress
- Menstrual pain
- Reduces inflammation
- Blood circulation
- weight loss
Ginger is great for digestion too. Having ginger milk tea after an oily or spicy dinner can help digestion. But, honestly, I personally find a milk tea bit heavy and calorie-dense if taken soon after dinner. That's when I make Ginger Green Tea.
Find the ingredients of ginger milk tea below.
Fresh Ginger: For a robust ginger taste, fresh ginger is essential for this tea. You can use ginger powder but you'll miss the spicy flavor of ginger.
Use any milk of your choice: Dairy, oat milk, nut, or soy milk are good options.
Sweetener of your choice: You can skip sweeteners altogether or use your favorite sweeteners like honey, brown sugar, jaggery, or any low-carb sweetener.
Spices: Along with ginger, I like to add cinnamon and cardamom. But spices are optional add-ins. You can substitute both spices with ¼ teaspoon of cinnamon or cardamom powder.
How to make it?
This Indian ginger tea requires the extraction of ginger juices from the ginger. So it is necessary to crush or grate your ginger. Slice ginger doesn't give a strong flavor.
- Peel ginger and crush it with a metal pounder or pestle. I find it easiest to do.
- Alternatively, you can grate the ginger. (Watch video)
- Boil water with ginger, cardamom, and cinnamon for 3-4 minutes until color changes.
- Now, add black tea and sugar and boil for 1 minute.
- Add milk.
- Boil for another 2 minutes. (Protip: Bring it to a rolling boil and reduce heat. Again bring it to a rolling boil and reduce the heat. Do this 2-3 times but be vigilant and do not allow the tea to overflow.)
- Strain and serve hot.
Add more flavors:
- On a tiring day when you want to relax add little cardamom to your ginger milk tea. The aroma will lift your mood.
- And after a spicy dinner add a few mint leaves along with ginger to your milk tea. It will soothe gas trouble and heartburn.
- Other flavor options are fennel, lemongrass, cloves, and saffron.
How to store?
The tea is best served fresh. You can store black tea for 12 hours in the fridge. But after adding milk, the ginger tea should be consumed within two hours for the best taste. You can reheat it or simply store it in a thermos flask.
You can enjoy a cup of ginger tea any time, but usually, it tastes better in the afternoon or evening after 2 hours of a meal.
You can add ginger to your chai tea if you like ginger flavor in your, but adding ginger is optional in regular masala chai.
It tastes like gingery strong Indian masala chai.
Are you Chai lover? Check these!
If you try this recipe, I'd LOVE to hear your feedback in the comments. Your 5-ratings motivate me to do my best. Stay connected for more recipes and videos on Facebook, Instagram, Pinterest, and Youtube.
Ginger Milk Tea
- 2 cups water
- 1¼ tablespoon ginger for strong or 2 teaspoons for light flavor
- 2 teaspoon black tea powder , or tea bags,
- ½ cup milk
- 4 teaspoon sugar, or more to taste
- 2 crushed green cardamom , or powder,optional
- 1 inch cinnamon stick, or powder, optional
- Fill two cups of water and pour in pot or kettle. Bring it to boil.
- Peel ginger and crush it with a metal pounder or pestle. I find it easiest to do. Alternatively, you can grate the ginger. (Watch video)
- Add ginger, cinnamon, cardamom and simmer on medium heat for 3-4 minutes until color changes.
- Add black tea and let it boil on medium heat for 1-2 minutes.
- Add milk and let it boil keeping a vigilant eye on the tea. Bring it to a rolling boil and reduce heat wait until it reaches the desired dark color.
- Strain and serve.
- Fresh Ginger: Fresh ginger is essential for this tea. You can use ginger powder but you'll miss the spicy flavor of ginger.
- Milk: Dairy, oat milk, nut, or soy milk are good options.
- Sweetener: You can skip sweeteners altogether or use your favorite sweeteners like honey, brown sugar, jaggery, or any low-carb sweetener.
- Spices: Along with ginger, spices are optional add-ins. You can substitute both spices with ¼ teaspoon of cinnamon or cardamom powder.
- Other flavor options are fennel, seeds, lemongrass, cloves, and saffron. Add just 1 or two spices along with ginger not altogether.
- Storage: Consume ginger milk within 2 hours. Black ginger tea without milk can stay good for 12 hours in the fridge. Milk can be added after heating.
Heyo and salam! Does your milk split when you add ginger to it? It's becoming weird for me. Like, it's curdling.
Mariam Sodawater says
Hi Oosman, ginger doesn't make the milk curdle. Try to use tea whiter or UHT-treated milk instead of fresh milk. You can also consider using dry ginger powder instead of fresh ginger. I hope this helps.