Basil Ginger Chai Recipe – Authentic Indian Tea for Cozy Mornings

Last Updated on 2 months by Neha Deshmukh

Basil Ginger Chai Recipe – Authentic Indian Tea for Cozy Mornings

Okay, let’s be real. Is there anything better than a warm, comforting cup of chai? Especially when the weather turns a little chilly, or you just need a moment to yourself. I stumbled upon this Basil Ginger Chai a few years ago, and it’s become my go-to for a little bit of cozy in a mug. The fresh basil adds such a lovely, unexpected twist! It’s seriously good, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This isn’t your average chai. The combination of ginger and basil is incredibly refreshing, and it adds a subtle sweetness that’s just divine. It’s easy to make, requires minimal ingredients, and is the perfect pick-me-up any time of day. Plus, it’s a fantastic way to enjoy the health benefits of both ginger and basil!

Ingredients

Here’s what you’ll need to create this magical brew:

• 1 cup water (240ml)
• ?? milk (approximately 1 cup/240ml – see ingredient notes!)
• 1 teaspoon sugar (or to taste – about 4 grams)
• 1.25 teaspoon loose tea leaves (around 3-4 grams) – Assam or Darjeeling work beautifully
• 5-6 basil leaves (fresh, please!)
• ?? inch ginger, grated (about 1 inch/2.5cm – adjust to your spice preference)

Ingredient Notes

Let’s talk ingredients for a sec, because a few little things can make a big difference:

• Fresh Basil is Key: Seriously, don’t skip the fresh basil. It’s what makes this chai special! The aroma and flavor are just unbeatable.
• Tea Leaves: I love using a robust Assam tea for a stronger chai, but a fragrant Darjeeling is lovely too. Feel free to experiment! You can even use a blend.
• Milk Preferences: Traditionally, full-fat milk is used in Indian chai for a richer, creamier texture. But you can absolutely use whatever milk you prefer – whole milk, 2%, skim, or even plant-based options (more on that in the variations section!). My friend, Priya, swears by buffalo milk when she’s back visiting family – she says it makes the chai unbelievably creamy.

Step-By-Step Instructions

Alright, let’s get brewing! It’s super simple, I promise.

1. In a medium pan, combine the water, grated ginger, and chopped basil leaves. Bring to a boil over medium heat, then reduce the heat and simmer for 2-3 minutes. This lets the ginger and basil really infuse the water with their flavors. Your kitchen will already start smelling amazing!
2. Now, pour in the milk and bring it back to a boil. Once it’s boiling, lower the heat to medium-low and simmer for another 3-4 minutes. Keep an eye on it – you don’t want it to boil over!
3. Time for the tea! Stir in the loose tea leaves and sugar. Let the mixture come to a final boil, adjusting the boiling time depending on how strong you like your chai. I usually go for about 2-3 minutes for a good, strong cup.
4. Remove the pan from the heat and strain the chai into your favorite mug using a sieve. This gets rid of the tea leaves and basil, leaving you with a smooth, delicious brew.
5. Serve immediately and enjoy! I love having mine with a couple of biscuits or cookies on the side.

Expert Tips

• Don’t Overboil: Overboiling the tea can make it bitter. Keep a close watch!
• Adjust Sweetness: Feel free to adjust the amount of sugar to your liking. You can also use honey or another sweetener.
• Grate the Ginger Finely: This helps release more flavor.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Chai: Easily make this chai vegan by using your favorite plant-based milk! Almond, soy, oat, and cashew milk all work beautifully. Oat milk creates a particularly creamy texture.
• Spice Level: If you’re a ginger lover like me, feel free to add a bit more grated ginger. Start with a 1.5 inch piece and adjust from there.
• Festival Adaptations: This chai is perfect for monsoon season or winter festivals. My family loves to serve it during Diwali with some traditional Indian sweets.

Serving Suggestions

This Basil Ginger Chai is wonderful on its own, but here are a few ideas to elevate your experience:

• Pair it with some buttery biscuits or shortbread cookies.
• Enjoy it with a slice of your favorite cake.
• Serve it as a comforting drink after a meal.

Storage Instructions

This chai is best enjoyed immediately. However, if you happen to have leftovers, you can store them in the refrigerator for up to 24 hours. Reheat gently on the stovetop or in the microwave. The flavor might not be quite as vibrant, but it will still be delicious!

FAQs

Let’s answer some common questions:

• Is this chai best served immediately? Absolutely! It tastes best when it’s fresh and hot.
• Can I use tea bags instead of loose tea leaves? You can, but loose tea leaves generally provide a more flavorful and aromatic cup of chai. If using tea bags, use 2-3 bags.
• What type of milk is traditionally used in this chai? Full-fat milk is traditionally used for a richer, creamier texture.
• How can I adjust the sweetness level? Simply add more or less sugar to suit your taste.
• Can I add other spices like cardamom or cloves? Definitely! A pinch of cardamom or a couple of cloves can add a lovely warmth and complexity to the chai.