Dry ginger flakes make a chai with a deeper, slower ginger flavour than freshly grated ginger. The flakes simmer gently with tea, milk, and cardamom, then strain out cleanly.
What You Need
- 1 cup water
- 1/2 cup milk
- 1 teaspoon tea leaves or 1 tea bag
- 4 to 5 Sendriya Life Dry Ginger Flakes
- 2 to 3 cardamom pods, lightly crushed
- Jaggery or sugar to taste
Method
Add the dry ginger flakes and cardamom to the water. Simmer for 3 minutes. Add the tea leaves and milk, bring to a gentle boil, then reduce the heat and simmer for 2 more minutes. Strain into a cup and sweeten to taste.
Nani's note: Add the flakes at the beginning so their ginger flavour has time to infuse. Use a few flakes first, then adjust the next cup to your taste.
Why Use Flakes?
Flakes are easy to measure, easy to strain, and simple to store. They bring natural ginger flavour to chai without turning the cup grainy.
When to Make It
On cool mornings, during the monsoon, or whenever regular chai needs a little more ginger depth.
