A warm, spiced cup of Indian ginger tea is the perfect way to start the day or enjoy in the afternoon. Known as Adrak Wali Chai, this flavourful drink combines black tea leaves, fresh ginger, creamy milk and sugar.
Ginger, or adrak in Hindi, is a spice deeply rooted in Indian cuisine. This Indian tea is a must-have in every Indian household and is widely enjoyed across the world.
Tea made its way to India during the British colonial era. However, Indians quickly added their twist, infusing it with spices to create what is now globally recognized as “masala chai.”
Masala chai is made using a special chai masala blend of warming spices.
Karak chai is an Indian, Pakistani and Qatari tea. It is bold and strong but uses fewer spices than masala chai.
Elaichi chai is a cardamom milk tea prepared with freshly crushed cardamom and sugar.
Unlike herbal teas, Indian chai is simmered for a long time to develop a stronger tea.
I love enjoying a cup of ginger tea with nan khatai or bakery-style eggless honey cake .
Ingredients
Be sure to check out the full recipe in the recipe card below
Black tea leaves or tea bags – I use wagh bakri loose leaf tea but any plain black tea works.
Whole milk – whole cream lends a delicious creamy taste but semi-skimmed or skimmed milk works too. You can also use non-dairy milk. Oat milk is usually the creamiest for a milky tea.
Fresh ginger root (grated or crushed) – the best ginger tea is made with a lot of ginger for a strong ginger flavour. You can use ginger powder but the flavour will not be the same.
Sugar or brown sugar or sweetener to taste – optional but goes really well in authentic Indian chai.
Ginger tea Variations & Tips
- Add whole spices such as green cardamom,a small cinnamon stick and cloves for more depth.
- For an intense adrak chai recipe, use extra fresh ginger.
- The colour of the water deepens as the tea powder steeps—longer simmering means a stronger tea.
Serving Suggestion
In India, chai time is a cherished ritual, enjoyed in the morning and again as an evening tea.
It is often paired with savoury snacks such as bread pakora , samosa , bhakhri , methi mathri and Gujarati methi thepla .
Bateta poha is a brilliant breakfast dish that goes great with any Indian tea.
Sweet treat pairings include Gujarati shakkarpara , eggless air fryer french toast or eggless oatmeal whole meal cookies .
storage
Ginger chai cannot be made ahead of time – the taste of tea ruins when it is reheated. I suggest it is best enjoyed immediately after making it.
You could of course store it for later in the fridge but it won’t be as enjoyable when heated up again!
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
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Indian Ginger Tea (Adrak Chai)
Ingredients
- 3 cups water
- 3 teaspoon black tea or 3 tea bags
- 1 inch ginger crushed or grated
- ½ cup whole milk or milk of choice
- 3 tablespoon sugar
Instructions
- Start by boiling water in a pot on medium-high heat. Add freshly grated or crushed ginger and let it simmer for 2-3 minutes.
- Add black tea leaves or tea bags to the boiling water. Allow it to brew for another 2-3 minutes.
- Pour in milk and bring the mixture to a gentle boil for 2-3 minutes. Stir occasionally to prevent it from boiling over.
- Add sugar or sweetener as per your taste and cook for a further 2 minutes.
- Strain the tea using tea strainer into cups and serve hot.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Indian Ginger Tea (Adrak Chai)
Ingredients
- 3 cups water
- 3 teaspoon black tea or 3 tea bags
- 1 inch ginger crushed or grated
- ½ cup whole milk or milk of choice
- 3 tablespoon sugar
Instructions
- Start by boiling water in a pot on medium-high heat. Add freshly grated or crushed ginger and let it simmer for 2-3 minutes.
- Add black tea leaves or tea bags to the boiling water. Allow it to brew for another 2-3 minutes.
- Pour in milk and bring the mixture to a gentle boil for 2-3 minutes. Stir occasionally to prevent it from boiling over.
- Add sugar or sweetener as per your taste and cook for a further 2 minutes.
- Strain the tea using tea strainer into cups and serve hot.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Rajkot Green Chutney is a delicious Indian green chutney recipe made with 4 simple ingredients such as peanuts and fresh green chillies.
This unique green chutney famously originates from Rajkot, a city in Gujarat and is usually served along with snacks and savouries.
The Rajkot chutney recipe is tart, spicy and nutty and is an incredible alternative to the usual Indian chutneys.
It has a long shelf life, can be prepared in advance and is easy to make at home.
Other Chutney Recipes
- Green Mint and Coriander Chutney
- Guava (Jamfal) Chutney
- Raw Green Mango Chutney
- Fafda Chutney
Ingredients
- Peanuts – raw or gently roasted in a pan
- Fresh green chillies – chopped into small pieces
- Turmeric powder
- Lemon juice
- Salt to taste
Hayley’s Tips
- You can either use roasted peanuts or raw peanuts.
- Use pink peanuts for this chutney.
- You can leave the skin on the peanuts for this recipe.
- Instead of lemon juice, you can use citric acid.
- For extra tanginess, add more lemon juice.
- Once washing the chillies ensure you dry them thoroughly. This increases the shelf life of the chutney.
- To tone down the spiciness, mix some chutney with yogurt.
Serving Suggestion
Serve this famous Rajkot chutney with farsan such as khaman , khatta dhokla , sev khamni and kachoris like this lilva kachori .
It is also great with a toasted sandwiches, bhajiya , thepla , Bhakhri and paratha .
Try it with chaat or bhel puri .
Storage
Store the dry Rajkot chutney in an airtight container in the refrigerator for up to 2 weeks.
You can also freeze this chutney for up to 3 months.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Rajkot Famous Green Chutney
Equipment
- Grinder
Ingredients
- ¼ cup peanuts
- ¼ cup green chillies you may add more if you wish.
- ¼ teaspoon turmeric powder
- 2 tablespoon lemon juice
- salt to taste
Instructions
- If using roasted peanuts, toast the peanuts gently in a pan until fragrant.
- Place the peanuts in a grinder and grind until you achieve a thick coarse paste.
- Remove the peanuts from the grinder bowl.
- In the bowl add the chopped green chillies, turmeric powder, lemon juice and salt. Grind until coarse.
- Add the peanut mixture back in and grind everything to achieve a smooth paste.
- This chutney is ready to eat or store.
- If you prefer the chutney more runny, take a spoon of chutney and add a little water or yogurt and smooth it out.
- Store the remaining chutney.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First published in August 2013.
