Ginger Milk Tea

5 from 1 vote

This tea does wonders when tired and sooth minor headaches, even relieves stress.

Course Drinks, tea

Cuisine Indian, Pakistani

Keyword ginger chai, ginger milk tea

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 75kcal

Fill two cups of water and pour in pot or kettle. Bring it to boil.
Peel ginger and crush it with a metal pounder or pestle. I find it easiest to do. Alternatively, you can grate the ginger. (Watch video)
Add ginger, cinnamon, cardamom and simmer on medium heat for 3-4 minutes until color changes.
Add black tea and let it boil on medium heat for 1-2 minutes.
Add milk and let it boil keeping a vigilant eye on the tea. Bring it to a rolling boil and reduce heat wait until it reaches the desired dark color.
Strain and serve.

Fresh Ginger: Fresh ginger is essential for this tea. You can use ginger powder but you'll miss the spicy flavor of ginger.
Milk: Dairy, oat milk, nut, or soy milk are good options.
Sweetener: You can skip sweeteners altogether or use your favorite sweeteners like honey, brown sugar, jaggery, or any low-carb sweetener.
Spices: Along with ginger, spices are optional add-ins. You can substitute both spices with ¼ teaspoon of cinnamon or cardamom powder.
Other flavor options are fennel, seeds, lemongrass, cloves, and saffron. Add just 1 or two spices along with ginger not altogether.
Storage: Consume ginger milk within 2 hours. Black ginger tea without milk can stay good for 12 hours in the fridge. Milk can be added after heating.