Adrak Chai: Ginger Milk Tea
A ginger-forward Indian milk tea made with black CTC tea, fresh ginger and milk. This measured stovetop method makes two small cups.
By Krishna Sahani
No ratings yet · Be the first
Equipment: Deep small saucepan
Fine mesh strainer
Spoon
Two heat-safe cups
Ingredients
Tea and milk
Ginger and sweetener
Instructions
-
Simmer ginger
Bring 300 ml water and 10 g lightly crushed ginger to a boil; simmer 3 minutes. -
Add tea
Add 6 g black CTC tea and simmer 2 minutes. -
Finish with milk
Add 200 ml milk and optional sugar. Bring just to a rise, lower heat and simmer gently 2 minutes. Watch for boil-over. -
Strain and serve
Strain into two small cups. Yield is approximately 350–420 ml depending on evaporation.
Brewing notes
Notes
For one cooked infusion, boil 300 ml water, simmer ginger for 3 minutes, add 6 g black CTC tea for 2 minutes, then add 200 ml milk and simmer gently for 2 minutes.
Storage
Serve fresh. Refrigerate leftover milk tea within 2 hours, or 1 hour above 32°C / 90°F; reheat gently.