Simple, practical, and full of everyday flavour, Basil Ginger Chai is a recipe made with water, milk, and sugar or to taste. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: Not specified
  • Cook time: Not specified
  • Total time: Not specified
  • Yield: 1
  • Category: Recipes
  • Cuisine: Kitchen notes

Ingredients

  • 1 cup water
  • ½ cup milk
  • 1 teaspoon sugar or to taste
  • 1.25 teaspoon loose tea leaves [i used indian society tea brand]
  • 5-6 basil leaves
  • ½ inch ginger (grated)

Method

  1. In a pan of medium heat, add water with grated ginger and chopped basil leaves.
  2. Let the water boil for 2-3 minutes. This is important so that it absorb all the flavor of basil and ginger.
  3. Add the milk [I used 1%], and let it come to a boil. Once the milk comes to a boil, let it boil for 3-4 minutes more on medium-low heat.
  4. Add the loose tea leaves and sugar. You can use black tea bags here.
  5. Let it all come to a final boil and then switch off the heat. Remember the more you boil the tea after adding tea leaves, the darker the chai will becomes, which means it will have a stronger tea flavor. So you choose if you want a lighter or a stronger chai.
  6. Sieve the chai into your cup using a strainer.
  7. Enjoy refreshing basil ginger chai with some cookies on the side.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.