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Indian

Adrak Tulsi Chai

Adrak Tulsi Chai is a North Indian milk tea with crushed ginger and torn tulsi leaves boiled first for a strong kadak flavor.

Published and reviewed by Kitchgrow on 1 September 2026Updated

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Adrak Tulsi Chai

10 mintotal

Prep 2 min · Cook 8 min

Serves
2
Difficulty
Easy
Spice
Mild
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Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

Active time includes boiling ginger and tulsi first, then simmering the tea with milk.

Method

  1. In a saucepan, bring the water to a boil.

  2. Add the crushed ginger and torn Tulsi (basil) leaves to the boiling water. Boil for 2 minutes so their flavor comes through clearly.

    2 min

  3. Add the tea powder and sugar. Simmer for another 2 minutes until the decoction turns dark and aromatic.

    2 min

  4. Pour in the milk and bring the tea to a rolling boil. Lower the heat and let it simmer for 1-2 minutes.

    1–2 min

  5. Once the tea turns a rich caramel-brown color, turn off the heat.

  6. Strain the hot chai into cups using a tea strainer and serve immediately.

How to tell it's done

A robust, milky, and boldly flavored brew with a comforting warmth from ginger and tulsi.

Getting it right

Tip

Boiling the ginger and tulsi in water before adding the tea leaves and milk helps their flavor come through clearly, giving the tea a strong 'kadak' taste.

What to serve it with

Serve piping hot in the morning with rusks, khari biscuits, or a savory Indian breakfast like Poha.

Common mistakes

The chai turns bitter.
Two minutes for the decoction and a minute or two after the milk — no longer. Tea boiled and re-boiled goes tannic, and the ginger turns harsh with it. Kadak means strong, not stewed.

Substitutions

  • Holy basil (tulsi) is what this chai is named for and is sharper and more clove-like than sweet basil; either works with what the steps describe. Any strong tea powder does the job — a CTC blend gives the dark, kadak cup this wants. Jaggery can replace the sugar. Dry ginger powder is not a good stand-in for the fresh root here.

Storing and reheating

Made and drunk at once; chai does not keep or reheat. Crushed ginger and torn tulsi can be kept ready in the fridge for a day so the cup comes together faster.