Lemongrass Chai with Ginger and Mint

League of Kitchens instructor Yamini Joshi's lemongrass chai is energizing and restorative, with fresh ginger, fresh mint, and green cardamom. It's a lovely way to start the day or to enjoy for an afternoon pick-me-up. The recipe makes enough for two, unless you find one cup of tea is never quite enough. In that case, you may want to keep it all for yourself—or make a double batch. Because the tea is strained, there is no need to peel the fresh ginger before grating. 

Total Time:
10 mins


  • 1 (1-inch) piece unpeeled fresh ginger

  • ¼ cup loosely packed fresh mint leaves

  • 1 ⅓ cups water

  • 1 tablespoon dried lemongrass leaves

  • 1 tablespoon granulated sugar

  • 2 teaspoon loose black tea leaves (such as Wagh Bakri Premium International Blend)

  • teaspoon ground cardamom (such as Burlap & Barrel)

  • .6666 cup whole milk


  1. Grate ginger on small holes of a box grater; set aside. Bunch mint up into a tight ball, and grate on small holes of box grater. Set aside mint.

  2. Bring 1 1/3 cups water to a simmer in a small saucepan over medium. Add grated ginger, grated mint, lemongrass, sugar, tea, and cardamom. Stir in milk; return to a simmer over medium. Simmer, stirring or swirling pan constantly, until mixture darkens slightly and flavors infuse, 3 to 5 minutes, removing pan from heat as needed to prevent boiling over.

  3. Pour tea through a fine wire-mesh strainer into large heatproof cups; discard solids. Serve hot.

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