Last updated on September 10th, 2024

Cardamom Ginger Chai

It’s Chai O’Clock! “wait, what time?” – I hear you say. Don’t worry about the time. Just bring out the mugs, and let’s make some warm, soothing chai!

In my household, chai time means ANY time of the day. And that’s pretty much the same for most Indian (South Asian) households globally.

Making chai has been a comforting ritual for many Indian families for as long as time has allowed. So what’s the reason for making chai? The answer to that is literally for EVERY reason. Son’s getting married. Let’s make chai. My neighbour has lost her dog. Let’s make chai.  My neighbour found her dog. Let’s make more chai. That said, I love making chai as much as the English love to put the kettle on; see, it’s contagious!

Once you’ve mastered this simple recipe for Cardamom Ginger Chai, it will quickly become your own welcoming ritual.

Why you will like Cardamom Ginger Chai

Drinking this chai on a cold, breezy day will make you feel cozy and warm (see, that’s another reason). The blend of earthy cardamom and zesty ginger instantly brings you to a zen-like state. Even the smallest amount of both ingredients releases the right amount of kick needed to give you that “Ahh” feeling. Another reason why I like to make this chai is when I need to relieve a bad headache, such as a migraine. There’s something magical about the concoction of ginger and cardamom, making it a natural healer.

Is Cardamom Ginger Chai Low Carb?

2.3g net carbs/serving

Traditionally, full-fat milk or evaporated milk and an overhaul of sugar are the main ingredients used to make chai in India. Here’s how the ingredients are switched to make this Cardamom Ginger Chai low-carb.

Unsweetened almond milk replaces the high carbs in dairy milk, traditionally used to make chai.

Whipping Cream adds silkiness to the result.

Monk fruit / Erythritol blend sweetener replaces sugar.

Did you know that Cardamom has superior quality over other spices? Known as the third most expensive spice in the world, cardamom has numerous medicinal uses outside of the kitchen. Cardamom seeds grow in green or black pods. Check out any local supermarket chain for ground cardamom and your local Indian grocery for whole cardamom pods.

Let’s Make Cardamom Ginger Chai on the Stove

Ingredients You Will Need

• Water
• Black tea leaves (or a tea bag)
• Cardamom pods (or ground cardamom)
• Fresh ginger root
• Unsweetened almond milk
• Whipping cream
• Monk fruit, Erythritol or any sweetener of choice

Equipment You Will Need

• Saucepan (or Instant Pot)
• Ladle
• Small strainer
• Tea Mug(s)

Prepare the Flavours

Crush the cardamom pods gently using a pestle and mortar or rolling pin. Alternatively, ground cardamom works well for making chai; adjust the amount according to preference, as the ground spice can be quite strong. Chop washed and peeled ginger root into cubes or slices. Sometimes I toss unpeeled ginger if I’m in a rush. Always use fresh ginger if you have it on hand, but ground ginger can work, too; be careful with the amount you add; a little can go a long way.

Boil and Simmer the Tea 

Bring water, tea leaves and fresh ginger to a rolling boil in a saucepan. Reduce heat to medium and add the unsweetened almond milk and whipping cream. Bring the tea back to a rolling boil again, keeping an eye on it so it does not overflow. Reduce the heat to medium again and add the sweetener. At this point, you can repeat the steps for boiling or continue simmering on medium for about 5 minutes.

As the chai simmers in the saucepan, never leave it unattended. It can come to a quick boil and overflow. This will result in over-spilled tea outside your saucepan and stove, which will not be a fun clean-up. Switch off the heat, using a ladle, strain the chai into a teapot or mug and serve.

The Strength 

This chai should have a caramel-like colour. I’ve made Cardamom Ginger Chai a hundred times. I know this colour is the perfect strength for me. Adding extra black tea leaves will strengthen it more. Adding extra unsweetened almond milk will weaken it more.

The Sweetness

Add Erythritol straight into the simmering chai and give it a big stir to blend the sweetness and flavours. Alternatively, the sugar can be stirred into the chai after it has been strained and served in mugs.

Let’s Make Cardamom Ginger Chai in the Instant Pot.

In Sauté mode, bring water, tea bags, cardamom and ginger to a boil. Cancel sauté mode, add fat-free evaporated milk and sweetener to the tea and stir. Pressure cook for 1 min. Cancel and do a natural release for 15 minutes. Pour the chai into a teapot or cups for serving using a ladle and strainer. 

Tips and Substitutions 

• Stevia, Monk fruit sweetener or regular sugar.
• Any other nut milk, regular milk, half and half or heavy cream.
• Ground Cardamom can be used in place of Cardamom pods.
• Ground ginger can be used in place of fresh ginger root.
• Add a cinnamon stick, nutmeg, cloves, black pepper and star anise for Masala Chai.
• Add saffron.
• Leave out spices and ginger for basic chai.