Ginger Chai

I'll bring chai, you bring pani. Let's have chai-pani.

Ginger Chai (aka adoo wali chah or adrak wali chai) is a beverage I personally make every day to give a good kick to start the morning. I am basically a chai addict and perhaps an obligatory post, hence the name chaitowine. Chai is one beverage that's made in all homes in India. You would see chai being sold pretty much everywhere, from chai stalls on every corner of streets (which is the BEST), at train stations, to five-star restaurants.

There are different variations of chai that one can enjoy. From ginger chai to masala chai, pudina (mint), cardamom, lemongrass or Irani chai (mix of spices: star anise, cardamom, cinnamon, cloves, and black pepper). You can serve chai with cookies, pakoras, samosas, or enjoy slurping by itself!

I like to make my chai by adding grated ginger or chai masala and simmer it a little extra (to have that strong taste!).

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Ginger Chai

prep: 5 mins | cook: 15 mins (extra 5 mins for strong chai flavor) | total: 20 mins | servings: 4 cups

Ingredients

· 2 cups water

· 3-4 teaspoon black tea leaves (Wagh Bakri- available at any Patel Brothers or at any Indian grocery stores)

· 2 inches (or more) ginger, grated

· 2 cups milk (whole/2%/skim/soy milk)

· 4.5 tablespoon cane sugar

Instructions

1. Add 2 cups of water in a saucepan or kettle, wait until water starts boiling

2. In boiling water, add grated ginger, black tea leaves, and sugar

3. Let it boil for good 7 to 8 minutes until the water gets deep hue of red

4. Add cold 2 cups of milk, let it boil on high heat for 5 minutes

5. Again, simmer for 5 extra minutes for strong chai (for the best result)

6. Strain the tea through a strainer right into cups

7. Serve hot

Enjoy slurping!!