Recipes Drinks Tea Chai Tea Lemongrass Chai with Ginger and Mint Be the first to rate & review! 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. By Yamini Joshi Published on November 18, 2021 Print Rate It Share Share Tweet Pin Email Total Time: 10 mins Servings: 2 Ingredients 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) ⅛ teaspoon ground cardamom (such as Burlap & Barrel) .6666 cup whole milk Directions 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. 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. Pour tea through a fine wire-mesh strainer into large heatproof cups; discard solids. Serve hot. Rate it Print