Adrak Chai

Nutrition · per serving

Steps

1. 1

   Prepare the aromatics: finely crush or grate the ginger, lightly crush the cardamom pods, and keep the cloves and cinnamon ready. This increases surface area so the spices infuse quickly, which is important for a full-flavoured chai within 15 minutes.

   20 g fresh ginger, finely crushed or grated4 green cardamom pods, lightly crushed2 whole cloves1 small piece (3 g) cinnamon stick
2. 2

   In a small saucepan, combine the water, ginger, cardamom, cloves, and cinnamon. Bring to a boil over medium-high heat, then reduce to a lively simmer for 4 minutes. The liquid should smell strongly aromatic and slightly spicy.

   300 ml water20 g fresh ginger, finely crushed or grated4 green cardamom pods, lightly crushed2 whole cloves1 small piece (3 g) cinnamon stick
3. 3

   Add the black tea leaves and sugar, then simmer for 1 minute only. Do not boil the tea too long at this stage or it can become harsh and overly tannic.

   8 g black tea leaves20 g sugar
4. 4

   Pour in the milk and raise the heat until the chai comes just to a boil. Immediately lower the heat and simmer gently for 3 minutes, watching closely so it does not boil over. The colour should deepen to a warm caramel brown.

   250 ml whole milk
5. 5

   Turn off the heat and let the chai rest for 1 minute so the flavours settle and the tea leaves finish infusing without becoming bitter.

6. 6

   Strain the chai into 2 cups, pressing lightly on the solids to extract all the flavour. Serve hot.

Origin & History

Adrak chai is a beloved everyday tea across India, especially popular during cool mornings and monsoon weather. Masala chai evolved through the blending of Indian spices with tea introduced during the colonial tea trade, and ginger became one of the most common and comforting additions. Today it is served everywhere from homes to railway platforms and street-side tea stalls.