Gentle Ginger Chai

This ginger chai method is less acidic and allows the beneficial effects of tea leaves before they release acidic toxins. Contact Shweta- Seattle if any questions. 

Ginger Chai

With Dairy Milk

Ingredients

  • 1 cup milk
  • 3/4 cup water
  • 2 tsp Jivraj 9 chai or a strong Assam chai
  • 1 inch fresh ginger, peeled and pounded or grated
  • 1 tbsp sugar, or to taste
  • Optional: a little nutmeg, especially at night

Ginger Tip

Use the thin, firm, strongly aromatic and pungent type of fresh ginger, rather than the large, plump, watery variety. The thinner ginger gives chai a stronger aroma, sharper ginger flavor and better balance with the tea.

In different countries, the exact variety name may differ, so choose ginger that is slender, dense, fragrant and spicy when cut.

Method

  1. Add the milk and water to a pot. Bring it to a near boil, but do not let it boil over. Immediately reduce the heat and stir.
  2. Add 2 tsp Jivraj 9 chai or a strong Assam chai.
    Pro tip: From this point onward, stir occasionally and try not to let a cream layer form on top.
  3. While the tea is brewing, pound or grate about 1 inch of fresh peeled ginger.
  4. Wait until the milk begins changing color and actually starts looking like tea. Only then add the ginger. Adding ginger too early can cause the milk to separate.
  5. Stir immediately. Continue cooking gently over medium-low heat, stirring occasionally, until the ginger aroma comes through and the tea becomes a beautiful bright red-brown.
  6. Add 1 tablespoon sugar, or adjust to taste. Strong tea and ginger usually need a little more sweetness for balance.
    Pro tip: Less sugar may be needed when using 2% or whole milk. I use Just Panela unrefined organic sugar, which adds a lovely nutty flavor. Whole milk makes the chai creamier than 2%.
  7. Add a little nutmeg, if desired, especially when making chai at night.
  8. Stir until the sugar is completely dissolved, then turn off the heat.
  9. Strain into a cup.
  10. Compost the tea leaves and ginger.

Total stove time: about 20 minutes.

Pro Tips

  • A large, thick, wide stainless-steel pot works best.
  • The water is mainly there to allow for evaporation. Use a little more water with a wider pot or creamier milk.
  • By the end, you should have approximately the same quantity of finished chai as the amount of milk you started with—or just slightly more.
  • Too many tea leaves or excessively long brewing can make the chai bitter and very acidic.


Ginger Chai With Oat Milk

Oatly gives the best flavor and creamy consistency.

Ingredients

  • 1 1/4 cups water
  • 2 tsp Jivraj 9 chai or a strong Assam chai
  • 1 inch fresh ginger, peeled and pounded or grated
  • 1 cup oat milk
  • Sugar to taste

Method

  1. Begin with water only. Bring 1 1/4 cups water to a rolling boil.
  2. Add the tea leaves and reduce the heat to medium-high.
  3. Add the ginger.
  4. Let the tea brew until the water has reduced to approximately 1/2 cup and the ginger and tea are very aromatic.
  5. Add 1 cup oat milk and reduce the heat to medium.
  6. Keep stirring gently.
  7. Add sugar to taste.
  8. Continue heating until the chai develops a brilliant red color and a beautiful aroma, then turn off the heat.
  9. Strain and serve.

You should end up with approximately 1 cup of chai.

Important Oat Milk Tip

Do not boil the oat milk. Boiling can ruin its flavor and give it a powdery texture. Keep the heat lower after adding the oat milk so it stays creamy and smooth.


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