If you crave a strong cup, this kadak tea hits the spot — true tea with a punch.
It’s a simple street style chai recipe using crushed cardamom, fresh ginger and hot milk for a warm, full-bodied sip. Perfect for mornings, rainy evenings, or any slow chat break.
Give it a go — you’ll love the strong, warming flavor.
Why kadak chai works
Kadak chai is more than “strong tea.” It’s about the concentration of flavor: robust tea leaves, a bright bite of ginger, the perfume of crushed cardamom, and the richness of hot milk. That combination gives you caffeine, comfort, and a flavor profile that’s simultaneously spicy, sweet, and astringent — perfect for mornings, rainy afternoons, or post-snack energy boosts.
Health note: Ginger adds warming, digestion-friendly properties, and cardamom brings antioxidants. Still, it’s a treat — balance with water intake through the day.
Ingredients & what each one does
- Water: extracts the tea and spices (you want a short, intense boil).
- Tea granules/powder: the backbone. Use a strong Assam or any robust black tea for that classic kadak flavor.
- Ginger: fresh and slightly crushed — gives heat and freshness.
- Cardamom pods: crushed for aroma and a sweet, resinous lift.
- Sugar: balances the tannins and rounds the edge — adjust to taste.
- Hot boiled milk: adds body and mellows the bitterness while increasing creaminess.
Vegan Swap: Use full-fat plant milk (oat or soy) warmed to the same temperature as dairy milk — they froth and behave similarly in the pan
The real trick — how to make it
Start with water in a small saucepan and bring it to a rolling boil — that’s where extraction happens fastest. Add your crushed cardamom and a few slices or crushed of fresh ginger so the boiling water slams flavor out of them. Toss in a slightly generous amount of tea granules (this is kadak, remember), and let it boil actively for a couple of minutes so the tea releases that deep, malty, slightly bitter note.
Now add sugar and stir so the sugar dissolves into the concentrated brew. Pour in hot, already-boiled milk (don’t add cold milk — that kills the simmer). Let everything simmer together for 2–3 minutes; this step melds the tannins, spices, milk fats, and sugar into that signature rounded cup. Once it reaches a nice rolling boil, turn off the heat, strain into cups, and serve immediately.
Small but crucial details: crushing cardamom just before brewing wakes up the essential oils. Boiling the tea for those extra minutes — instead of just steeping — is what gives the kadak its backbone.
Pro Tip 💡: If the tea tastes bitter, your leaves are either too old or too long on the flame. Reduce boiling time by 30–60 seconds or lower the tea quantity slightly; with kadak chai, small tweaks make a big difference.
What pairs well with kadak chai
- Biscuits: buttery shortbread or Marie biscuits for dunking.
- Savoury snacks: masala peanuts, samosas, or toast with chutney.
- Breakfast: pairs beautifully with upma, poha, or stuffed parathas for a filling start.
How to serve
Serve steaming hot in small cups; provide a saucer and a couple of biscuits on the side. If you want the authentic chaaiwala feel, pour from a height between vessels once or twice — it aerates the tea and creates a light froth.
Packing & travel tips
- Thermos trick: preheat your flask with boiling water, discard, then pour in hot kadak chai. It will stay warm for hours.
- Separate sugar: if transporting for others, carry sugar separately so each person can adjust sweetness.
Party / bulk prep
Make the tea base (water + tea + spices + sugar) in a large pot, simmer 10 minutes, then keep hot. When serving, add hot milk to each cup or ladle milk into the pot and reheat in batches. For events, keep milk hot in a separate vessel and mix per cup so the concentration remains kadak for every guest.
Quick recap
If you want strong, comforting, street-style chai at home, remember three things: fresh crushed spices, a generous dose of robust tea, and active boiling with milk. Follow that and you’ll have a kadak cup that kicks like the best roadside chaiwallah.
Want a printable tea cheat-sheet — ratios, timings, and 3 spice variations (ginger-cardamom, masala twist, and lemon-tea)? I’ll put one together for you.
Kadak Chai (Kadak Tea)
Description
This kadak tea brings the bold, no-nonsense flavor of street-side chai right to your kitchen. Crushed cardamom and fresh ginger give it a warm, spicy edge, while strong tea and hot milk make it rich and comforting. It’s quick to pull together, perfect for mornings, rainy afternoons, or whenever you need a strong, warming cup. Try it once and it’ll probably become your go-to chai — and if you tweak the spice or sugar, I’d love to hear how you make it your own.
Ingredients
Instructions
Prep Work
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Crush cardamom and ginger
Pound the cardamom and crush or grate the ginger until aromatic.
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Heat milk
Keep boiled milk hot so it blends quickly when added.
Method
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Bring water to a boil
Pour water into a saucepan and bring it to a vigorous boil.
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Add crushed spices
Add the crushed ginger and cardamom to the boiling water so the flavors infuse.
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Add tea granules
Add the tea granules to the boiling spiced water and stir. -
Boil to infuse
Let the mixture boil for a couple of minutes so the tea and spices release their flavor.
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Sweeten
Add sugar and stir until it dissolves and blends with the tea. -
Add hot milk
Pour in the hot milk and let the tea come back to a gentle simmer. -
Simmer briefly
Allow the tea to simmer for 2 to 3 minutes so everything blends and the chai becomes kadak.
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Final boil and finish
Once the chai reaches a nice rolling boil, remove from the heat, strain into cups, and serve hot.
Equipment
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Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 103kcal
- % Daily Value *
- Total Fat 3.95g7%
- Saturated Fat 2.3g12%
- Cholesterol 12mg4%
- Sodium 49mg3%
- Potassium 161mg5%
- Total Carbohydrate 12.42g5%
- Sugars 12.45g
- Protein 3.85g8%
- Calcium 138 mg
- Iron 0.04 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
