Ada Cha (Ginger Tea)

Masala Chai
Masala Chai

On cold days, hot milky tea brewed with ginger and spices tastes especially delicious! Here is a recipe for ginger tea, followed by variations.


2 cups water
2 cups milk (or soy milk)
2-inch piece fresh ginger, sliced
4 teaspoons loose-leaf black tea (in a pinch, 4 teabags will work)
4 teaspoons sugar (or to taste)


Combine the water, milk and ginger in a saucepan, and bring to a boil. Add tea leaves, lower the heat and simmer for 5 minutes. Add sugar. Strain and serve.


Masala Cha

To make this into masala cha, add 1 stick of cinnamon, 3 cardamom pods and 3 whole cloves along with the ginger to the milk and water. (By the way, “cha” and “chai” mean “tea” in Bengali and Hindi respectively. So “chai tea” means “tea tea” — I find this very amusing!)

Ayurvedic Ginger Tea

Just boil the ginger in 4 cups of water for 10-45 minutes, depending on how strong you want the tea to be (forget the rest of the ingredients). Strain. Add lemon juice and/or honey to taste and serve. In addition to being good for sipping on a cold, damp day, this tea also soothes sore throats and is supposed to rekindle “agni” (the digestive fire).

One Reply to “Ada Cha (Ginger Tea)”

  1. Yum! I made the masala chai today (adding the black pepper). It smells amazing! Spicy, warm, not too sweet… Thanks for the recipe, Sri.

    Though the weather outside is frightful, the tea is so delightful… let it snow, let it snow, let it snow!

Leave a Reply

Your email address will not be published. Required fields are marked *