How to Make Tulsi Adrak Chai: A Soothing Ginger-Tulsi Tea Recipe

Quick Answer

To make tulsi adrak chai, simmer water with crushed ginger and tulsi leaves, add tea leaves, then milk and sugar. Let it boil for 2-3 minutes, strain, and serve hot.

Tulsi adrak chai is a comforting Indian tea that combines the earthy warmth of tulsi (holy basil) with the zing of fresh ginger. It’s a go-to for cold days, sore throats, or simply when you need a soothing, aromatic break.

This recipe uses basic ingredients you likely already have: fresh ginger, tulsi leaves, tea leaves, milk, and sugar. The key is balancing the ginger’s heat with tulsi’s gentle, peppery notes so neither overpowers the cup.

Ingredients You’ll Need

For one serving, gather 1 cup of water, 1 tablespoon of crushed or grated fresh ginger, 8-10 fresh tulsi leaves (or 1 teaspoon dried tulsi), 1 teaspoon of loose black tea (like CTC or Assam), 1/2 cup of milk, and sugar or honey to taste. Adjust the ginger and tulsi amounts based on how strong you like your chai.

Fresh tulsi leaves give the best flavor, but dried tulsi works well if that’s what you have. If using dried, reduce the amount to about half. For the tea, any robust black tea works, but CTC blends are traditional for chai because they brew strong and hold up to milk.

• Use fresh ginger for a sharper kick; dried ginger is milder but still works.
• If you don’t have tulsi leaves, you can use tulsi tea bags, but adjust the steeping time.

Brewing the Perfect Cup

Start by bringing water to a boil in a saucepan. Add the crushed ginger and tulsi leaves, then let them simmer for 2-3 minutes to extract their flavors. This step is crucial—skipping it results in a weak, watery chai.

Next, add the tea leaves and let the mixture boil for another minute. Then pour in the milk and sugar, and bring it to a rolling boil. Reduce the heat and simmer for 2-3 minutes, or until the chai reaches your desired strength and color. Strain into a cup and enjoy.

• Don’t overboil after adding milk; it can make the chai bitter and lose the delicate tulsi aroma.
• For a dairy-free version, use almond or oat milk, but note they may separate slightly.

Step-by-Step Recipe

1. Crush and Simmer: Crush 1 tablespoon of fresh ginger and add it to 1 cup of boiling water along with 8-10 tulsi leaves. Let it simmer for 2-3 minutes. Checkpoint: The water should smell strongly of ginger and tulsi before you add tea.
2. Add Tea Leaves: Stir in 1 teaspoon of loose black tea and let it boil for 1 minute. Checkpoint: Don’t skip this step; it builds the chai’s base flavor.
3. Add Milk and Sugar: Pour in 1/2 cup of milk and add sugar to taste. Bring to a rolling boil, then reduce heat and simmer for 2-3 minutes. Checkpoint: Taste after 2 minutes; if it’s too weak, simmer a bit longer, but avoid overboiling.
4. Strain and Serve: Strain the chai into a cup and serve hot. Adjust sweetness or ginger level next time based on your preference. Checkpoint: The chai should be aromatic, with a balanced heat from ginger and a soothing finish from tulsi.

Tea Blends That Work Well

• Premium BP Blend CTC Tea: Premium BP (Broken Pekoe) CTC tea delivers a rich, malty liquor perfect for chai, milk tea and large-scale commercial brewing. Its bold, full-bodied flavor stands up to the ginger and tulsi, making it an excellent base for this recipe.
• Bombay Cutting Chai: Crafted with premium CTC Assam tea leaves, fiery ginger, aromatic cardamom, and a touch of sweet fennel, our Bombay Cutting Chai delivers a robust, full-bodied flavor. If you want a shortcut, this blend already includes ginger and spices, so you can skip adding fresh ginger and just add tulsi leaves.

Making tulsi adrak chai at home is simple and rewarding. With fresh ginger and tulsi, you get a comforting cup that’s both flavorful and soothing. Adjust the ingredients to suit your taste, and enjoy this classic Indian tea any time you need a warm pick-me-up.