Crush the ginger with the side of a knife. I learned this recently, but if you use grated ginger you will have tea with a sharp ginger taste.
When the water starts to boil (it should be bubbling a little as shown in the photo), add the ginger.
When the water is boiling well, add the tea bag.
When the water is well colored with tea, add the milk.
When the milk tea starts to bubble, add sugar to taste. Hold the pan handle to lift the pan up and down to prevent it from boiling over. Dissolve the tea.
Strain the tea through a tea strainer into mugs.
Enjoy while piping hot. Serve with cookies to taste.
Story Behind this Recipe
Even when I am away from India, when I'm tired or want to revive myself, I have this ginger chai. It helps to cure a cold too. It warms me in the winter, and in the summer it helps combat summer fatigue. I don't add cinnamon and so forth since the flavor gets too complicated. It has a straightforward flavor.
●If you want to see how authentic India chai tastes, try adding 2 to 3 times more sugar than you normally would. That's the key to the delicious flavor. ●I've been trying grated ginger recently. It's very gingery and delicious. If you are using grated ginger, use a piece that's about 1/2 the size of your thumb.