Ginger Chai with Cardamom and Cinnamon
A warming Ethiopian-style ginger chai infused with cardamom and cinnamon, perfect for a cozy evening drink. This ethiopian-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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
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?
Ethiopian 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.
