Ginger Chai with Cardamom and Cinnamon
A warming Ethiopian-style ginger chai infused with cardamom and cinnamon, perfect for a cozy evening drink. This african-inspired cocktails & drinks ready in about 20 minutes brings together water, black tea leaves, fresh ginger, sliced thin for a refreshing, crowd-pleasing drink — a bright, easy pour for parties, gatherings, or any warm-weather afternoon when you want something festive without alcohol-only options. Each serving lands at about 90 calories and feeds 3, so it works for entertaining, brunch, or a non-alcoholic option at the bar cart. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3 cups water
- 2 tsp black tea leaves
- 1 tbsp fresh ginger, sliced thin
- 4 green cardamom pods, crushed
- 1 small cinnamon stick
- 1 cup milk
- 2 tbsp honey
Instructions
- Step 1: In a medium saucepan, bring 3 cups water to a boil over medium-high heat. Add 1 tbsp thinly sliced fresh ginger, 4 crushed green cardamom pods, and 1 small cinnamon stick. Simmer for 10 minutes to infuse the spices.
- Step 2: Add 2 tsp black tea leaves to the spiced water and simmer for 3 more minutes until the tea releases its color and aroma.
- Step 3: Stir in 1 cup milk and heat gently until the chai is hot but not boiling.
- Step 4: Remove the pan from heat and strain the chai through a fine mesh sieve into cups.
- Step 5: Sweeten each cup with 2 tbsp honey or to taste and serve warm for a comforting spice-infused beverage.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Ginger Chai with Cardamom and Cinnamon take to make?
Total time is about 20 minutes (5 min prep + 15 min cook). Most home bartenders find this fits a single afternoon; scale up the batch for parties or pitchers.
How do I store leftover Ginger Chai with Cardamom and Cinnamon?
Refrigerate any leftover ginger chai with cardamom and cinnamon in a sealed pitcher or jar for up to 3–4 days. Do not reheat — drinks are served chilled. If the recipe uses sparkling water or fresh herbs, hold those back and add fresh just before pouring so the drink stays bright and fizzy.
Can I substitute ingredients in Ginger Chai with Cardamom and Cinnamon?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Ginger Chai with Cardamom and Cinnamon for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Ginger Chai with Cardamom and Cinnamon?
African cocktails & drinks like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
