Enjoy a hot cup of Indian-Style Ginger Tea, or Adrak Chai, for an afternoon pick-me-up. This tea is brimming with the anti-inflammatory benefits from fresh ginger in a delicious, easy-to-make milky black tea.
Remove the skin of the ginger by using a spoon to scrape it off. Cut the ginger into smaller, thin pieces or matchsticks. Lightly crush the cardamom with a heavy flat surface.
Bring the water to a simmer in a saucepan and add in the ginger and cardamom pods. Boil for 2-3 minutes so the ginger and cardamom release flavor and the water turns a yellow-ish hue.
Then, add the black tea bags or 2 teaspoons of loose leaf black tea into the water. Steep the tea for 3-5 minutes.
Turn off the heat and add milk into the saucepan. Stir the tea together. Remove the tea bags.
Strain the tea into glasses through a fine mesh sieve. Serve hot with sugar to taste.
Fresh ginger. Fresh ginger has enzymes that can curdle milk. It's best to boil the water with the spices, including ginger, before adding the milk. Alternatively, use dried ginger or ginger powder but fresh ginger is highly preferred.
Dairy vs. dairy free milk. Dairy milk is a popular option for adrak chai. You can add more than a ¼ cup to make it milkier if you'd like. If you're using a dairy free option, I recommend heating it separately and adding it after the tea leaves have steeped to prevent curdling or separation.