Ginger Chai with Mint

Ginger and mint tea is refreshing and will elevate your afternoon chai.

Joby's Test Kitchen 2 cups of ginger mint chai or tea

Like most Indians, I consume chai or black tea daily.

I normally have it plain with milk, but on weekends we make masala chai, using spices like cardamom, cloves, and cinnamon.  

Recently I had some fresh mint in my fridge and decided to try a different version of chai, using only two ingredients: mint and ginger.

I don’t like overly spicy chai, so I was worried the ginger would be too sharp. I also don’t like peppermint tea and was skeptical about using fresh mint.

However, the refreshing mint and ginger balance each other out beautifully.

As for making chai in general, loose black tea leaves are normally used. But I use tea bags because that’s all we have. 

The amount of loose tea for two servings is probably somewhere between 3-5 teaspoons, but of course this depends on how strong your tea leaves are.

In fact, masala chai is very individualized.

Some Indians use more or less milk, or boil it for longer or shorter lengths of time. Some like it very strong while others prefer it weaker.

Adjust the measurements to your liking. After a few trials, you’ll find your perfect ratios.

In the meantime, for a lovely change from the usual chai masala, try ginger and mint. It makes the perfect cup of tea for spring or summer! 


Joby's Test Kitchen cup of ginger and mint tea or ginger chai with mint.

Ginger Chai with Mint

Joby’s Test Kitchen
A refreshing chai made with spicy ginger and cooling mint. The flavors balance each other out beautifully.
Prep Time 6 minutes
Cook Time 12 minutes
Total Time 18 minutes
Course Drinks
Cuisine Indian
Servings 2 cups

Ingredients
  

  • 3/4 cup (180ml) milk
  • 1 1/2-2 cups (360-480ml) water
  • 2-3 fresh mint leaves
  • 1 tsp freshly grated ginger
  • 2 bags black tea (or 3-5 tsps loose tea leaves)
  • sweetener of choice, optional

Instructions
 

  • In a small pot, add the milk. Bring to a boil over medium-high heat, stirring occasionally so milk doesn’t burn. Remove from heat and evenly pour into two mugs.
  • Place the pot back on the stove and add water, mint, and ginger. Bring to a simmer.
  • Add in the tea and bring to a simmer again. For stronger tea, let it boil for 1-2 minutes until the color darkens. Take off heat.
  • Using a strainer and spoon press the mint and bags of tea (or tea leaves) extracting as much of the liquid as possible back into the pot. Toss them out.
  • Now place the strainer over the mugs, and pour in the tea. Add sweetener if desired. Enjoy hot!

Notes

Sugar: My husband and I don’t use sugar in our tea or coffee, but if you prefer sweet chai, honey would be a nice compliment to the ginger and mint. It can be added to each individual cup.
Keyword chai, ginger, mint, tea

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