GINGER CHAI RECIPES

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INDIAN GINGER CHAI RECIPE | CHEFDEHOME.COM



Indian Ginger Chai Recipe | ChefDeHome.com image

Indian Ginger Chai is every day masala chai in many Indian households. The sharp and appetizing taste of ginger pair great with strong black tea. Ginger has lots of health benefits and above all it is great for our digestive health. Not only that ginger helps in digestion and reduces bloating and is also a very good natural healer.

Indian Ginger Chai
In Indian cooking, ginger is added as a spice in almost all curries. Not just for flavor but also for helping digest the strong curries. When not added to the curries, often you will find Indians sipping ginger chai in breakfast as a kadak (strong) morning tea or after a heavy meal to aid in digestion.

Today, I made ginger chai to accompany buckwheat flour crepes. If you do not like milk in black tea, you can skip milk and use same black tea with some lemon to enjoy homemade lemon-ginger tea. Simple, easy and with far less calories than ginger-lemon chai sold in stores.

Make some ginger chai today and enjoy health 1 cup at a time!!

Provided by Savita

Total Time 12 minutes

Prep Time 2 minutes

Cook Time 10 minutes

Yield 4

Number Of Ingredients 6

3 tsp Black Tea, Darjeeling Tea, or strong black tea like Society Tea or 3 tea bags
1 tbsp Ginger, about 1 inch root of fresh ginger, fine grated
1/2 tsp Fennel Seeds, recommended
2 Cup Water
1/2 Cup Milk, preferably whole milk
2 tsp Sugar, optional or as per taste

Steps:

  • In a sauce pan, bring water to a rolling boil. Add tea, grated ginger and fennel seeds. Simmer on medium-high for 6-7 minutes until tea gives nice dark black color to the water and also water has reduced from original 2 cups to about 1.5 cups.
  • Now add milk, sugar and continue simmering for 2 more minute. (watch tea so it does not boil over) Remove from heat, strain with a tea strainer and serve with your choice of breakfast bread. Enjoy!!

FRESH GINGER MASALA CHAI RECIPE RECIPE | EPICURIOUS



Fresh Ginger Masala Chai Recipe Recipe | Epicurious image

This masala chai recipe highlights the bright, citrusy and fiery notes of fresh ginger. Make this South Asian spicy milky black tea at home!

Provided by Leena Trivedi-Grenier

Total Time 30 minutes

Cook Time 5 minutes

Yield Serves 4

Number Of Ingredients 6

4 tsp. finely grated ginger, peel on
32 green cardamom pods, coarsely crushed in a mortar and pestle
1 tsp. whole black peppercorns, coarsely crushed in a mortar and pestle
2 Tbsp. CTC Assam tea (like Red Label, Tea India, or 24 Mantra Organic)
3 cups milk, dairy or plant-based
4 tsp. sugar or jaggery, divided, or to taste

Steps:

  • Combine ginger, cardamom pods and seeds, peppercorns and 3 cups water in a 5-quart pot. Bring mixture to a rolling boil over high heat. Add the tea and boil 4–5 minutes, until the water is dark brown.
  • Add the milk and return to a strong boil until it threatens to boil over, about 4 minutes. (Not all plant based milk will rise when it boils. If yours doesn’t, let boil for 30 seconds before continuing with the recipe and lowering the heat.) Place a wooden spoon across the pot to avoid bubbling over. Reduce heat to low, then, when foam has settled, return to medium high heat. Continue to boil for a total of 10 minutes from the time that milk was added, until the liquid has reduced by ? and has a deep tan color. If the foam continues to rise, lower heat slightly.
  • Remove from heat. Using a strainer, strain tea into 4 teacups. (For a frothy chai, pour the chai from one cup to another a few times until bubbles form.) Add about 1 tsp. sugar (or more to taste) per cup, and serve immediately.

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