Herbal Chai Tea Recipe

Herbal Chai Tea Recipe
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Ginger, cardamom, and lemon grass are herbs used to make an Indian herbal tea.


  1. 1 quart of water
  2. 34 black tea bags or 0.75 to 1 teaspoon black tea leaves
  3. For a softer flavour, use 0.25-inch ginger, and for a stronger flavour, use 2-inch ginger. It should be peeled, rinsed, and then crushed or grate.
  4. 0.5 to 0.75 teaspoon green cardamom, crushed or powdered with a mortar and pestle (optional)
  5. one lemongrass strand
  6. Mint leaves, 0.75 to 1
  7. Holy basil leaves, 0.75 to 1 (tulsi)
  8. 0.13—0.19 cup ordinary milk, soy milk, or cashew milk – add more or less to taste
  9. 2 teaspoon unrefined organic cane sugar or ordinary sugar, or more if desired.


  • Add the water to a kettle, peel the ginger, and then smash the ginger and cardamom in a mortar pestle. This is critical because, without it, the tea will lack the flavour of ginger and cardamom.
  • Incorporate the lemongrass strand into the tea. I normally cut it into several pieces.
  • Add the mint and holy basil leaves to the drink as well.
  • Boil this water-herb mixture for 7-8 minutes, or until the water turns a slight yellowish tint. This is because the ginger releases fluids and flavours into the water, causing the water’s colour to change.
  • Simmer for another 1-2 minutes after adding the sugar.
  • Add the tea leaves or tea bags and simmer for 2-3 minutes, or until the water turns a deep red colour.
  • Pour in the milk. If you’re using conventional or soy milk, let the tea simmer for 2-3 minutes.
  • If you’re using almond milk or cashew milk, whisk the cashew milk into the tea and remove it from the kettle; otherwise, the cashew or almond milk will become slimy and separate.
  • Strain the herbal tea into the glasses using a filter.
  • It serves hot herbal tea alongside Indian delicacies such as bread pakoras or samosas. It’s also good with cookies, biscuits, chips, or cake.

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