Kadak Ginger Chai (Adrak Chai)
A strong Indian ginger tea made by simmering black tea, fresh ginger, milk, and sugar until rich, aromatic, and comforting.
Ingredients
Chai Base
- 1 1/2 cup water
- 1 cup whole milk or preferred milk
- 2 tbsp black tea leaves CTC Assam preferred for kadak chai
- 2 tbsp sugar adjust to taste
Ginger and Spice
- 1 1/2 tbsp fresh ginger crushed
- 2 green cardamom pods lightly crushed, optional
- 1 small piece cinnamon optional
Instructions
Prep the Aromatics
- Wash, peel, and crush ginger coarsely so it releases flavor into the brew.
- Lightly crush cardamom pods if using.
Build the Tea Base
- Add water, crushed ginger, cardamom, and cinnamon to a saucepan and boil on medium heat for 3 to 4 minutes until aromatic.
- Add tea leaves and boil for 1 to 2 minutes until the liquid darkens.
Add Milk and Simmer
- Add milk and sugar, stir, and bring to a gentle boil.
- Lower heat and simmer 3 to 5 minutes, stirring once or twice, until deep tan and strong.
- For extra kadak flavor, simmer 1 minute longer on low heat without over-reducing.
Strain and Serve
- Switch off heat and strain into cups immediately.
- Serve hot with poha chivda, khakhra, or nankhatai.
Notes
Strength tip: Increase brew time by 1 to 2 minutes before adding milk for a stronger chai.
Dairy-free option: Use oat milk or almond milk and simmer gently to avoid splitting.
Jaggery note: If using jaggery, switch off heat and add it last to prevent curdling.
Storage: Store leftover chai concentrate (without milk) in an airtight container in the refrigerator for up to 2 days.
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