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
- 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.
- 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.
- 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.
- 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)