Gud Chai
Warm, comforting jaggery tea made with black tea, milk, ginger, and a little cardamom. It has a deep caramel-like sweetness and a cozy spiced aroma that makes it perfect for cool mornings or rainy evenings.
For 4 servings
- prep · ~1 min
Crush the ginger and cardamom.
Lightly crush the ginger and green cardamom so they release their flavor quickly into the tea.
- boil · ~3 min
Boil the water with ginger and cardamom.
Add water, crushed ginger, and cardamom to a saucepan. Bring to a boil over medium heat and let it bubble for 2 minutes.
- boil · ~2 min
Add the tea leaves and simmer briefly.
Add the tea leaves and boil for 1 to 2 minutes until the water turns deep brown and fragrant.
TIPDo not boil the tea leaves too long or the chai can turn bitter. - boil · ~4 min
Pour in the milk and bring the chai up again.
Add the milk, stir well, and bring the chai to a gentle boil. Lower the heat and simmer for 3 to 4 minutes so the flavors blend well.
- rest · ~1 min
Take the pan off the heat and add jaggery.
Switch off the heat first, then stir in the jaggery until fully dissolved.
TIPAdding jaggery after turning off the heat helps prevent the milk from splitting. - serve · ~1 min
Strain the chai and serve hot.
Strain the Gud Chai into 4 cups and serve right away while hot.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Turn off the heat before adding jaggery; boiling it with milk can make the chai split.
- 2Grate or finely crush the jaggery so it melts quickly into the hot chai without gritty bits.
- 3Use a roomy saucepan because milk chai rises fast once it comes back to a boil.
- 4Crush the ginger rather than slicing it to get a warmer, fuller spice note in a short simmer.
- 5Strain immediately after the jaggery dissolves so the tea does not keep steeping and turn harsh.
- 6If making ahead, reheat very gently and do not let it boil after the jaggery is added.
Adapt it for your goals.
Dairy-free
Use oat milk or light coconut milk instead of whole milk for a non-dairy version with a softer, slightly different body.
masalaMasala
Add a small piece of cinnamon or 1 clove with the ginger and cardamom for a more festive, spiced chai profile.
strong teaStrong-tea
Increase the black tea slightly or steep it a little longer before adding milk if you like a bolder, more robust cup.
lighter milkLighter-milk
Use more water and less milk for a less rich everyday chai that still keeps the jaggery and spice flavors.
Why this is on our healthy list.
Warming Digestive Spices
Ginger and cardamom are traditionally used in chai for their warming character and soothing digestive qualities.
Calcium From Milk
Whole milk adds calcium and protein, making this tea more nourishing and satisfying than plain black tea.
Less Refined Sweetener Option
Jaggery is a traditional sweetener that offers a deeper flavor than white sugar, so the chai tastes richer and more rounded.
Frequently asked questions
Hot milk can curdle when jaggery is boiled directly in it. Stirring jaggery in off the heat helps keep the chai smooth.
