Pour yourself a cuppa nourishing ginger tea anytime you need an immunity booster or seek a refreshner.

Recipe Snapshot

  • Prep time: 2 minutes
  • Cook time: 5 minutes
  • Total time: 7 minutes
  • Yield: 1
  • Category: Drink
  • Cuisine: Indian

Ingredients

  • 5 grams ginger ((1 teaspoon grated or 1 * ½ inch))
  • 1 cup water
  • 1 tablespoon lemon juice ((or lime juice, calamansi or grapefruit juice))
  • ½ inch cinnamon ((or ⅛ teaspoon ground))
  • 1 teaspoon honey
  • 6 to 8 Holy Basil ((Tulsi) or mint leaves)

Method

How to Make Ginger Tea

  1. Method 1: Rinse ginger under running water. If required soak it in a bowl of water to loosen the mud deposits and scrub it well with a vegetable brush.
  2. If you want you may peel the ginger with a table knife or a spoon. Do not peel the whole root, peel only an inch keeping the rest intact.
  3. Bring water to a rolling boil. Meanwhile grate or chop the ginger.
  4. Add to the boiling water. If you want to use spices and herbs add them too at this step.
  5. Simmer covered for 3 to 4 mins. If using chopped or sliced ginger boil for 5 to 6 mins.
  6. When the ginger tea is ready you will see it turns to a light yellow color. Turn off the heat and strain to a serving cup. Press down with a spoon to extract most of the ginger flavor. Stir in lemon juice.
  7. If you want to sweeten it add a tsp of honey when it cools down slightly. Do not stir in honey to very hot tea. If the tea is too spicy for your taste, simply dilute it with hot water.
  8. Method 2: You may also add ¼ teaspoon tea powder or tea leaves, ⅛ teaspoon ground cinnamon and a pinch of black pepper along with ginger. Follow the rest from above method 1.
  9. Method 3: To make Indian ginger tea, Boil 1 tsp ginger, 1 to 1.5 teaspoons tea leaves or tea powder in ¾ cup water for 3 to 4 mins. If you want you can also add tulsi or mint leaves. When the tea is boiling rapidly, pour ¼ to ⅓ cup milk and sugar to taste. Simmer for a while. Strain and drink. Avoid lemon in this adrak chai.

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.