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. 

December 2021 / January 2022


Recipe Summary

10 mins


Ingredient Checklist


Instructions Checklist
  • 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.