Inji Chai Indian Ginger Tea With Milk Recipe

BySam Ecclestone

On cool mornings, I especially love to sip a warm cup of Inji Chai, or Indian Ginger Tea With Milk. This curative drink starts with a blend of equal parts water and whole milk.

While I think using fresh ginger is a must for this tea, I’ve seen other recipes use powdered ginger to save on time. The next two ingredients might seem simple, but the black tea leaves and sugar are vital for balancing the spices and making a comforting cup of Inji Chai, or Indian Ginger Tea, on (any) occasion.

If you want a few more flavor notes in your benchmark recipe, you can throw in some cardamom pods and black pepper, but I think the tea is already perfect as it is.

Ingredients photo for Inji Chai Indian Ginger Tea With Milk Recipe

Ingredients

Ingredients photo for Inji Chai Indian Ginger Tea With Milk Recipe

Fresh Ginger:
Ginger is renowned for its anti-inflammatory properties, warm, spicy flavor, and ability to aid digestion.

Whole Milk:
Calcium and protein are supplied by it.

Its creamy texture balances the spices.

Black Tea Leaves:
Antioxidants are abundant in black tea; this gives the tea its hearty flavor and a moderate amount of caffeine.

Sugar:
Sweetens the tea and combats the spiciness of ginger and bitterness of tea.

Cardamom Pods (Optional):
Imparts a fragrant, sweet-spicy aroma, enhancing the tea’s complexity.

Ingredient Quantities

  • 1 cup of water

  • 1 cup of whole milk

  • 1 to 2 tablespoons of fresh ginger, grated

  • 2 tablespoons of black tea leaves or 2 tea bags

  • 1 to 2 tablespoons of sugar (adjust to taste)

  • Optional: 1 to 2 cardamom pods, crushed

  • Optional: A pinch of black pepper

Instructions

1. In a medium saucepan, over medium heat, bring 1 cup of water to a boil.

2. Grated ginger goes into the boiling water. It is allowed to simmer for about 2 to 3 minutes. This enables the flavor to infuse the water.

3. Place the black tea leaves or tea bags in the saucepan, and steep them for an additional 2 to 3 minutes.

4. In a gentle manner, slowly add 1 cup of whole milk. Using a sturdy spoon, stir the mixture until it is well combined. Carefully allow the combined mixture to reach a gentle boil.

5. According to your taste preference, add sugar, usually about 1 to 2 tablespoons, and stir until dissolved.

6. To lend additional flavor, you may choose to include crushed cardamom pods and a dash of black pepper.

7. Allow the tea to steep for a couple more minutes. Let it steep for 2 to 3 minutes more, allowing the flavor to blend.

8. Strain the tea into cups carefully to filter out the tea leaves, ginger, and any cardamom pods.

9. If more sweetness is desired, add more sugar and taste again to assess the level of sweetness.

10. Enjoy your delicious Inji Chai Indian Ginger Tea with Milk served hot and fresh.

Equipment Needed

1. Medium saucepan
2. Grater (for ginger)
3. Measuring cup
4. Spoon (for stirring)
5. Strainer or tea strainer
6. Cup(s) for serving
7. Optional: Mortar and pestle (for crushing cardamom pods)

FAQ

  • Q: Can I use non-dairy milk for Inji Chai?A: Yes, you may use non-dairy milk options such as almond, soy, or oat milk in place of whole milk for a vegan version.

  • Q: How can I intensify the ginger flavor?To enhance the taste of ginger in your tea, one option is to increase the amount of ginger you use. At 2 tablespoons, the increased quantity not only fulfills the requirement for a good cup of ginger tea but also suffices to ensure a solid ginger presence. Another way to achieve the same effect is to steep the tea for a longer time. Either way, a more pronounced flavor will result.

  • Q: What’s the best way to crush cardamom pods?A: A mortar and pestle or the flat side of a knife is used to gently crush the cardamom pods to release their aroma.

  • Q: Is it essential to add black pepper?It is optional to add black pepper; it gives a spicy kick and complements the ginger, but the tea is delightful without it.

  • Q: Can I adjust the sweetness of the tea?Absolutely, customize the sweetening to your taste, or opt for other sweetening alternatives like honey or stevia.

  • Q: What’s the best kind of black tea to use?Black tea is fine, but Assam or Darjeeling tea leaves are often preferred for their strong flavor in chai.

Substitutions and Variations

Whole milk: For a non-dairy alternative, use almond milk, soy milk, or oat milk in place of whole milk.
Ginger: Use ginger powder, though fresh is preferable for flavor.
Leaves or bags of black tea: Substitute with green tea or any other kind of loose-leaf tea you like.
Sweeteners: Test using honey, maple syrup, or stevia to achieve a sweet profile that’s different from sugar.
pods: Use ground cardamom or a small piece of cinnamon stick for a different spice note.