Fresh lemongrass gives this black milk tea a bright, grassy citrus aroma without adding lemon juice. The method infuses the herb in water first, then uses black tea and milk to make two small cups of chai. This is a contemporary home adaptation; it does not claim that lemongrass milk chai is a universal Indian tradition. You will learn which part of the plant to prepare, how long to simmer it, and what to change if the herb vanishes beneath the tea.
The images are AI-generated illustrations of the intended drink, not photographs of a tested recipe.
Quick answer: lemongrass chai at a glance
Bruise 12 g fresh edible lemongrass stalk and tender leaf, cut into short pieces. Simmer in 300 ml water for 5 minutes. Add 6 g Assam CTC black tea for 90 seconds. Add 200 ml milk, bring to a rise, simmer gently for 2 minutes, then strain. Optional sugar: 8 g. Plan about 15 minutes and expect roughly 350–420 ml for two small cups. Water begins near 100°C / 212°F at sea level; milk should stay at a gentle simmer. Herb size and aroma vary, so this is a starting point.
Lemongrass Chai
Fresh lemongrass and Assam black tea simmered into a light caramel milk chai for two small cups.
By Krishna Sahani
No ratings yet · Be the first
Equipment: Knife and cutting board
Small deep saucepan
Fine strainer
Two heat-safe cups
Ingredients
Instructions
-
Prepare herb
Rinse 12 g fresh edible lemongrass, trim damaged layers, cut into short pieces and bruise lightly. -
Infuse in water
Bring the lemongrass with 300 ml water to a boil (about 100°C / 212°F at sea level), then simmer for 5 minutes. -
Add black tea
Add 6 g Assam CTC black tea and simmer for 90 seconds. -
Add milk
Add 200 ml milk and optional 8 g sugar. Bring to a rise and gently simmer 2 minutes, watching for foam. -
Strain and serve
Strain out all stalks and tea into two cups. Cool before drinking and discard used ingredients after this single infusion.
Ratings
Rate this recipe
Tea, herb and cultural context
Iowa State University's Horticulture Research Station identifies lemongrass as Cymbopogon citratus and recommends chopped pieces steeped for about 10 minutes as a plain herb tea. The Tea Board of India identifies Indian black tea as the base of masala chai. This recipe combines those two ideas with a shorter hot-water herb stage followed by tea and milk. It is not a lemongrass-only herbal infusion and is not caffeine-free. The finished drink should look like opaque pale caramel milk tea; pale-green fibrous stalks are strained away.
Ingredients and equipment
Use 300 ml water (about 1¼ US cups), 200 ml whole milk (about ¾ cup plus 1 tablespoon), 6 g Assam CTC black tea, 12 g fresh food-grade lemongrass stalk and tender leaf, and optional 8 g sugar (about 2 teaspoons). Have a small deep saucepan, knife, board, spoon, fine strainer and two heat-safe cups. Wash the herb under running water and remove tough or damaged outer material. Do not use ornamental grass or concentrated essential oil. The drink contains milk and caffeine.
Step-by-step lemongrass chai
- Rinse the lemongrass. Trim the dry end, peel away damaged outer layers, then cut the edible lower stalk and tender leaf into 2–3 cm pieces. Bruise lightly with the flat side of a knife.
- Add the herb to 300 ml water. Bring to a boil, lower the heat and simmer for 5 minutes. The steam should smell clearly of lemongrass.
- Add black tea and simmer for 90 seconds. Add milk and optional sugar, bring just to a rise, then simmer gently for 2 minutes.
- Strain through a fine sieve into two cups. Let cool before drinking. Discard the cooked tea and lemongrass after this single infusion.
Why infuse the herb first?
The Iowa State plain herbal-tea method gives lemongrass more time in hot water than black tea needs. Starting it before the tea lets the herb develop without prolonging the tea boil. The 5-minute simmer is an editorial starting point for this milk-chai adaptation, not a university-tested combined recipe. If a kitchen trial finds the herb too faint, extend only its water stage by 1–2 minutes or use a slightly larger weighed amount.
Troubleshooting
- No lemongrass aroma: Bruise the stalk more and check that it is fresh and correctly identified.
- Tea masks the herb: Reduce black tea to 5 g before adding more lemongrass.
- Bitter or drying: Shorten the black-tea stage to 60 seconds and strain promptly.
- Fibers in the cup: Use a finer strainer and cut the stalk into larger, easily caught pieces.
Variations, serving and storage
A slice of fresh ginger can be added to the herb water for a modern ginger-lemongrass version. A plain lemongrass infusion without black tea or milk is a separate herbal drink. Avoid lemon juice in this milk version, since acid may curdle the milk. Serve warm. Strain leftovers and refrigerate in a covered container within two hours; reheat gently. Keep fresh lemongrass clean and refrigerated according to the seller's guidance.
FAQs
Is lemongrass chai caffeine-free?
No. The black tea supplies caffeine. Lemongrass alone is a different herbal infusion.
Can I use dried lemongrass?
Possibly, but dried herb is lighter and packs differently. This card is measured for fresh material; a dried version needs its own tested amount.
Is lemon juice needed?
No. The citrus scent comes from lemongrass itself. Lemon juice is omitted from this milk chai.
Which part of lemongrass goes in the pan?
Use clean food-grade lower stalk and tender leaf. Discard dry or damaged outer layers and strain out all fibrous pieces.
References and further reading
- Iowa State University Horticulture Research Station: Lemongrass — plant identity and plain herb-tea preparation.
- Tea Board of India: Masala Tea — black tea as the base of spiced Indian chai.
Related TeaTurbo articles
Editorial method: research-based preparation awaiting TeaTurbo hands-on verification. Author: Krishna Sahani.
