Kumaoni Chai (Pahadi Adrak Chai)
Strong, well-boiled ginger tea made with hill-grown tea leaves and fresh ginger, a daily ritual in Kumaoni and Garhwali homes to combat the mountain chill.
- Prep
- 5 min
- Cook
- 10 min
- Total
- 15 min
- Servings
- 2
- Difficulty
- Easy
- Calories
- 90 kcal
Equipment
- •Small saucepan
Nutrition
Per serving, approximate
- Calories
- 90 kcal
- fat
- 4 g
- carbs
- 10 g
- fibre
- 0 g
- protein
- 2 g
- calories
- 90 kcal
Instructions
- 1
Put the water and crushed ginger into a small saucepan. Bring it to a boil.
- 2
Simmer gently for 3–4 minutes so the ginger flavour steeps deeply.
- 3
Add the black tea leaves and cardamom, if using. Simmer for another 2 minutes.
- 4
Pour in the milk and bring the mixture back to a gentle boil.
- 5
Simmer for 2–3 minutes until the tea turns a deep amber-brown colour.
- 6
Add the sugar and stir until it dissolves completely.
- 7
Simmer for 1 final minute to fully develop the rich flavour.
- 8
Pour through a tea strainer into cups or glasses. Serve piping hot.
Chef's tips
Crush the ginger thoroughly to release all its juices before adding the tea leaves. Let the tea boil well to develop a deep colour and rich strength, which defines pahadi chai (mountain-style spiced tea).
Ingredient substitutions
- full-fat milk → toned or plant-based milk
Storage
Best served immediately; does not store well.
Reheating
Reheat gently on the stovetop if needed, without re-boiling for too long.
Common mistakes to avoid
- •Not boiling the ginger long enough to release its full flavour into the water
- •Adding the milk too early, which dulls the sharp ginger flavour
Serving suggestions
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