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Steaming kadak ginger chai served in traditional cups with fresh ginger and cardamom on the side

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.
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Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings: 2 cups
Course: Drinks
Cuisine: Indian, Vegetarian
Ingredients Method Notes

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

Method
 

Prep the Aromatics
  1. Wash, peel, and crush ginger coarsely so it releases flavor into the brew.
  2. Lightly crush cardamom pods if using.
Build the Tea Base
  1. Add water, crushed ginger, cardamom, and cinnamon to a saucepan and boil on medium heat for 3 to 4 minutes until aromatic.
  2. Add tea leaves and boil for 1 to 2 minutes until the liquid darkens.
Add Milk and Simmer
  1. Add milk and sugar, stir, and bring to a gentle boil.
  2. Lower heat and simmer 3 to 5 minutes, stirring once or twice, until deep tan and strong.
  3. For extra kadak flavor, simmer 1 minute longer on low heat without over-reducing.
Strain and Serve
  1. Switch off heat and strain into cups immediately.
  2. 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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