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Ginger chai in two cups. Yellow napkins in the background along with honey and fresh ginger root. A brown hand holding one cup of chai in the center.

Inji Chai (Indian Ginger Tea)

  • Author: Shri Repp
  • Total Time: 15 minutes
  • Yield: 3 cups 1x
  • Diet: Vegetarian


 Inji chai is a creamy Indian ginger tea that has a soothing back of the throat spice for a warming morning drink with just enough caffeine to wake you up. This recipe uses fresh ginger for a deep herbal ginger taste that really shines through in the recipe.


  •  2 inches ginger root
  • 1 1/2 cup water
  • 1 tablespoon loose leaf black CTC tea
  • 2 tablespoons sugar, plus more to taste
  • 1 1/2 cups whole milk


  1. Using a mortar and pestle, crush ginger root into a coarse paste. It is ok to have the skin of the ginger intact as it will be filtered out at the end of making chai. This should yield at least 2 tightly packed tablespoons of freshly crushed ginger.
  2. Bring water to a boil in a small saucepan on medium-high heat. Add crushed ginger, tea, and sugar; allow the spices and tea to steep together for 2-3 minutes.
  3. Reduce the heat to medium-low. Add milk and stir. Allow the milk to boil, foam, and rise, which should take 5-7 minutes. Once it starts to rise, turn off the heat. It is important to keep a close eye on the pot, or the milk may overflow.
  4. Using a tea strainer, pour tea into cups, making sure to divide equally. Add more sugar to taste.


  • It is important to add ginger in step 2 with the water. Adding the ginger in with the milk will cause the milk to curdle. Read here for more info on why this is important.
  • Cook Time: 15
  • Category: Drinks
  • Method: Stovetop
  • Cuisine: Indian

Keywords: Inji Chai (Indian Ginger Tea)