Ginger Chai Milk Tea – Indian Adrak Chai


Articolo disponibile anche in: Italian

Our journey today takes us to India to sample one of the varieties of Indian chai, Ginger Chai Milk Tea. It is a hot, spicy, velvety black tea, ideal for warming up and relaxing. Made with fresh ginger and spices such as green cardamom.

Adrak Wali Chai
Adrak Wali Chai Ginger Black Milk Tea

The Indian Ginger Tea

In India, there are many teas and blends, including Masala Chai and its variations, which can be easily prepared at home. Today I am going to take you on a journey of discovery with Adrak Chai or Adrak Wali Chai. “Adrak” means ginger, and ‘chai’ means tea, in fact it’s black ginger tea with milk and spices. It is perfect for warming up, but not only, because it also has certain properties such as digestive, and in winter it helps to prevent and even cure colds and coughs.

Ginger chai is drunk everywhere, on the streets, in tea-rooms, restaurants, at breakfast. It is usually drunk during the rainy season and in winter because of its decongestant properties.

Cow’s milk is typically used to make this milk ginger infusion, but you can use plant-based milk if you are intolerant or want a vegetarian/vegan version. You can choose from soya, oat, almond or cashew milk — many recommend the latter, but use whatever you like best.

Ginger Chai is made with fresh ginger root and various spices. Green cardamom is certainly the most common, but you can also add black pepper, fennel seeds, cinnamon powder, nutmeg, cloves, mint and tulsi (holy basil) leaves. You can use any or a mixture of these spices. In some cases, a small amount of powdered ginger is added, but this is optional and can be omitted if you don’t want the tea to be too pungent.

There is no standard recipe, in India you can drink the same ginger Chai in different places and not find one with the same taste. Each family has its own recipe with its own type of blend and quantity of spices. So feel free to make your own blend with the spices and quantities you prefer.

Indian chai uses black tea, which can be powdered or in leaves.

How to Make Ginger Tea

Ginger chai tea, it’s really quick and easy to make. Put a saucepan of water on the heat, add freshly grated ginger or crushed with a pestle and the black tea, bring to the boil and simmer over a medium heat for 2–3 minutes.

Add the milk and bring to the boil over a medium heat, when it starts to boil, reduce the heat and simmer for 3 minutes. Turn off the heat completely and add the ginger powder, black pepper, cardamom crushed in a mortar and sugar. Stir well and then turn off the heat and cover with a lid for 4–5 minutes.

Take the Indian milk tea and strain it through a fine-mesh strainer and serve in a cup.

Tips and How to Storage Ginger Chai

If you are using vegetable milk, heat it separately, without bringing it to the boil, and stir in at the end. The amount of ginger and spices, including powdered ginger, is to taste; the mixture in this recipe makes a rather pungent and strong ginger milk tea. If this is too much for you, reduce the amount of ginger, or use it as a base and dilute with more hot milk. Adrak Chai will keep in the fridge for 3–5 days, just stir and heat as required.

Other delicacies of Indian cuisine:

5 from 1 vote

Ginger Chai Milk Tea – Indian Adrak Chai

Adrak Chai is a drink to be sipped slowly to savour all its nuances, ideal for taking a break, relaxing and warming up.
Porzioni 5 cups
Tempo di Preparazione 10 minutes
Tempo di Cottura 10 minutes
Rest 5 minutes
Tempo totale 25 minutes


  • Grater
  • Saucepan
  • Strainer for tea


  • 360 ml Water
  • 180 ml Milk
  • 1 Tsbs Black Tea
  • 7- 10 g Ginger
  • 1 Tbsp Caster Sugar
  • ¼ – ½ tsp Cardamom
  • ¼ tsp Black Pepper


  • ¼ – ½ tsp Ginger powder


  • Put 360 ml Water in a saucepan and start heating it. Add 7- 10 g Ginger (grated) and 1 Tsbs Black Tea. Bring to the boil and boil for 2–3 minutes.
  • Pour in 180 ml Milk and bring to the boil over medium heat. Reduce heat and allow to boil.
  • Turn the heat down completely and add 1 Tbsp Caster Sugar, ¼ – ½ tsp Ginger (if desired), ¼ – ½ tsp Cardamom and ¼ tsp Black Pepper.
  • Stir for one minute, switch off and cover the saucepan with a lid, and let it rest for 4–5 minutes.
  • Strain the tea and serve it nice and hot, if it is left over you can keep it in the fridge for 3-4 days, just heat it over a low heat.


In addition to the spices used in the recipe, you can also use
  • Fennel seeds
  • Cinnamon powder
  • Ground nutmeg
  • Cloves
  • Mint
  • Tulsi leaves (holy basil)
You can use any or a mixture of these.
You can also use plant-based milks such as soy, oat, almond or cashew. In this case, heat the milk separately and mix it in at the end of the preparation.
Chef: Taira by R.J.
Calorie: 31kcal
Course: Drinks
Cuisine: Indian
Keyword: Hot Drink, Vegan, Vegetarian
Difficoltà: Easy


Serving: 117g | Calories: 31kcal (2%) | Carbohydrates: 5g (2%) | Protein: 1g (2%) | Fat: 0.8g (1%) | Sugar: 4g (4%)

Le informazioni nutrizionali mostrate sono una stima fornita da un calcolatore nutrizionale online. Non deve essere considerato un sostituto del consiglio di un nutrizionista professionista.

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