Kangra Chai

Name: Kangra Chai
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2-3 servings
Cuisine: Himachali
Ingredients: 2 cups water; 1 cup Milk, full-fat; 2 teaspoons Tea Leaf, black; 2 tablespoons sugar; 2 pods Green Cardamom, crushed; 1 inch cinnamon stick; 1 inch Ginger, fresh, sliced; 1 Bay Leaf; 1 pinch salt

Veg Vegan

Light, golden-green tea from the GI-tagged Kangra valley — grown at altitudes between 900–1500 metres, with a delicate, floral, and mildly astringent character quite unlike Assam or Darjeeling tea. Brewed light without milk in traditional households, though milk-tea versions are equally common.

Cuisines

Himachali

Best for

Breakfast Lunch Dinner

Recipe

Prep: 5 min Cook: 15 min Total: 20 min 2-3 servings

Ingredients

	2 cups	Water
	1 cup	Milk , full-fat
	2 teaspoons	Tea Leaf , black
	2 tablespoons	Sugar
	2 pods	Green Cardamom , crushed
	1 inch	Cinnamon stick
	1 inch	Ginger , fresh, sliced
	1	Bay Leaf
	1 pinch	Salt

Instructions

1 In a saucepan, bring 2 cups of water to a boil.
2 Add the Kangra tea leaves, crushed green cardamom, cinnamon stick, sliced ginger, bay leaf, and a pinch of salt to the boiling water.
3 Allow the mixture to simmer on low heat for about 5 minutes to let the flavors infuse.
4 Add 1 cup of milk and 2 tablespoons of sugar to the saucepan.
5 Bring the mixture to a gentle boil again, then reduce the heat and let it simmer for another 5 minutes.
6 Strain the tea into cups using a fine mesh strainer to remove the tea leaves and spices.
7 Serve hot and enjoy the aromatic flavors of Kangra Chai.

Tips

Adjust the amount of sugar and milk to your taste preference. For a stronger flavor, let the spices steep longer.