This is my favorite cha recipe. My mum drank a similar cha growing up (she would use fresh lemongrass that grew in our backyard) and it would fill our kitchen with the loveliest smell in the mornings. I drink this most days and it’s quite quick and simple to make.
I buy both the Assam black tea and the dried lemongrass from Walnut Street Tea. You can also buy Assam black tea from your local Indian store; my favorite brand is Wagh Bakri. If you use any other kind of black tea you might not get the true cha flavor, but I’m sure it would still taste lovely.
This is a non-dairy version, as that’s how I drink it on a daily basis. I use Oatly’s low fat oat milk in this, but have also tried the recipe with their original oat milk and with Silk’s soy milk and it tastes great with all of them. If you would like to make it with dairy milk, use 1/2 cup water and 1/2 cup milk.
Ginger & Lemongrass Cha
- ¼ cup water
- ¾ cup oat milk (you can use any dairy-free milk you'd like)
- 2 tsp Assam black tea
- 2 tsp dried lemongrass tea
- ½ tsp ginger powder
- In a small pot, set 1/4 cup of water to boil with the lemongrass and ginger powder.
- Once the water is at a boil, add in the black tea and boil for two minutes.
- Add in the oat milk and boil for 3-4 more minutes until the chai turns dark golden-brown.
- Strain and serve while hot!
- You can use fresh ginger as well. Use about 1 inch piece grated and add it in with the water if you’d like a milder flavor or add it in at the end with the milk for a stronger flavor.
Enjoy and please comment below with any thoughts or questions!
I would love to see your creations! If you try the recipe, please feel free to share it with me on my Instagram @jankipatel_ !