Authentic Indian Ginger Cardamom Chai Recipe – Step-by-Step Guide

Last Updated on 2 months by Neha Deshmukh

Authentic Indian Ginger Cardamom Chai Recipe – Step-by-Step Guide

Okay, let’s be real. Is there anything more comforting than a warm mug of chai? For me, it’s pure nostalgia. I remember my dadi (grandmother) making this exact chai every afternoon, and the aroma would fill the whole house. It’s more than just a drink; it’s a hug in a mug! Today, I’m sharing my go-to recipe for authentic Indian Ginger Cardamom Chai – it’s easier than you think, and trust me, it’s so worth it.

Why You’ll Love This Recipe

This isn’t just any chai recipe. It’s a beautifully balanced blend of warming ginger, fragrant cardamom, and strong tea, all simmered in creamy milk. It’s perfect for a cozy morning, an afternoon pick-me-up, or a relaxing evening. Plus, it’s incredibly adaptable – you can tweak the spices to your liking! It’s a little slice of India you can make right in your own kitchen.

Ingredients

Here’s what you’ll need to create this magic:

• 1 cup milk (about 240ml)
• 1 cup water (about 240ml)
• 1 tsp grated fresh ginger (about 5g)
• ¼ tsp ginger powder (about 1g) – optional, for extra zing!
• 2 whole cardamom pods (pounded)
• ½ tsp cardamom powder (about 2.5g)
• 2 tsp tea leaves (about 6g) – I prefer Assam or a strong CTC blend
• Sugar to taste (about 1-2 tbsp, or to your preference)

Ingredient Notes

Let’s talk ingredients for a sec, because quality makes a difference!

• Ginger: Freshly grated ginger is always best. It has a brighter, more vibrant flavor than the powder. But, if you’re in a pinch, ginger powder works too!
• Tea Leaves: Traditionally, strong black tea leaves like Assam or CTC (Cut, Tear, Curl) are used. These give chai its robust flavor and beautiful color. You can experiment with other black teas, but these are a great starting point.
• Cardamom: This is where things get interesting! Green cardamom is more common and has a floral, slightly sweet flavor. Black cardamom ( badi elaichi) has a smokier, more intense aroma. Some regions in India prefer one over the other, or even use a combination. I usually stick with green, but feel free to experiment!
• Milk: Full-fat milk creates the creamiest chai, but you can use any milk you prefer. I’ll share vegan options later!

Step-by-Step Instructions

Alright, let’s get brewing!

1. In a small pot, combine the water and grated ginger. Bring this to a boil over medium heat. This is where the ginger starts releasing all its lovely flavor.
2. Once boiling, add the milk and bring the mixture back to a rolling boil, stirring occasionally. Keep an eye on it – we don’t want it to boil over!
3. Now, add the tea leaves. Let the mixture boil vigorously for 1-2 minutes. This is crucial for extracting the flavor from the tea. You’ll see the color deepen beautifully.
4. Turn off the heat. Stir in the cardamom powder, and then cover the pot and let it steep for 3-4 minutes. This allows the flavors to meld together.
5. Finally, strain the chai into your favorite mugs. Add sugar to taste, and serve hot. Enjoy!

Expert Tips

A few little things that can take your chai to the next level:

• The Perfect Boil: A vigorous boil is key to releasing the flavors of the tea and spices. Don’t be afraid to let it bubble!
• Avoid Over-Boiling: Boiling for too long can make the chai bitter. 1-2 minutes after adding the tea leaves is usually perfect.
• Prevent Scorching: Keep stirring occasionally, especially when the milk is added, to prevent it from sticking to the bottom of the pot and scorching. Nobody wants burnt chai!

Variations

Want to customize your chai? Here are a few ideas:

• Vegan Chai: Simply substitute the dairy milk with your favorite plant-based milk! Almond, soy, oat, and cashew milk all work beautifully. Oat milk tends to be the creamiest.
• Spice Level Adjustment: Love a spicy kick? Add a pinch of black pepper or a small piece of cinnamon stick along with the ginger. For a milder flavor, reduce the amount of ginger and cardamom.
• Festival Adaptations: During Diwali, my family adds a pinch of saffron to the chai for a luxurious touch. It’s a special treat!
• Gluten-Free: Good news! This recipe is naturally gluten-free.

Serving Suggestions

Chai and snacks are a match made in heaven. I love pairing it with:

• Biscuits: A classic pairing! Marie biscuits or ginger biscuits are my go-to.
• Samosas: Crispy, savory samosas are the perfect complement to the sweet and spicy chai.
• Pakoras: Another savory favorite – vegetable pakoras dipped in chutney.

Storage Instructions

If you happen to have leftover chai (which is rare in my house!), you can store it in the refrigerator for up to 24 hours. Reheat gently on the stovetop or in the microwave. It might lose a little of its freshness, but it will still be delicious!

FAQs

Let’s answer some common questions:

• What type of tea leaves are best for chai? Assam or CTC black tea leaves are traditionally used for their strong flavor and color.
• Can I use cardamom seeds instead of pods? Yes, you can! Use about ½ teaspoon of crushed cardamom seeds per 2 pods.
• How can I make my chai creamier? Use full-fat milk or add a splash of cream.
• What is the difference between masala chai and regular chai? Masala chai simply means “spiced tea.” It includes a blend of spices like cardamom, ginger, cinnamon, cloves, and pepper. Regular chai often refers to just black tea with milk and sugar.
• How do I adjust the sweetness of my chai? Start with 1 tablespoon of sugar and add more to taste. You can also use honey or other sweeteners.

So there you have it! My family’s cherished Ginger Cardamom Chai recipe. I hope you enjoy making it as much as we do. Happy brewing!