Our cafe's ginger chai recipe
Last summer, we put a ginger chai on the seasonal menu at the cafe and honestly, we weren't ready for how much you guys were going to love it. We still get DMs on the daily asking when it’s coming back, and every time someone walks into the Berkeley cafe and sees it's not on the menu, we feel a little bit guilty.
We usually keep our cafe recipes under lock and key, but this one felt too good to keep to ourselves. So, instead of making you wait for the menu to rotate, we’re just going to give you the secret.
This is the exact ginger chai that had lines out the door last July.
Why this one was such a favorite
Ginger chai in a cafe setting can be tricky. It’s either too weak or it tastes like a health shot, which is not what we’re about. This version is strong, perfectly spiced, and brewed the way we do it back home.
The ginger adds a bright, slightly spicy kick that cuts through the creaminess of the milk, and when you pair it with the heavy cardamom notes in our blend, it just works. It’s the perfect way to give yourself a little mid-afternoon reset.
Ingredients
Makes 2 cups | Cook time: 10 minutes
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2 cups whole milk
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1 cup water
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2 tablespoons elaichi co. karak chai blend
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~16g freshly crushed ginger
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Sugar, to taste
How we make it
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Start by getting your milk and water into a small pot. Bring it to a gentle, rolling boil. We like use whole milk or full fat oat milk for this to get that rich, velvety texture.
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Once it’s bubbling, toss in 2 tbsp of the karak chai blend, the freshly crushed ginger, and your sugar.
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Turn the heat down a bit and let it simmer for at least 5 minutes. This is the secret to that deep, amber color.
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Strain it straight into your favorite mug. If you really want the cafe experience, pour it from a bit of a height to get a little froth on top.
Shop the secret
[Get the Karak Chai Blend] This is the same base we use for every single cup of chai we serve. It’s organic Assam tea and an absurd amount of cardamom.
A few notes from the baristas
Don't skimp on the crush Don't just slice the ginger. You really have to crush it to release all those oils and juices. We use a mortar and pestle at the shop, but the back of a heavy knife works just as well.
Make it a ritual The best part about making this at home is that you don't have to rush. Let it simmer, watch the steam, and take a second to just be still. Chai is meant to be shared, so if you make a pot, call a friend over and let them in on the secret too.
We can’t wait to see you guys making this in your own kitchens. Tag us so we can see how it turned out!
