Prep: 8 mins · Serves: 2
Morning chai is serious business in most Indian homes.
There is a right time to add the milk. A right amount of ginger. A particular strength that took years to settle on. Everyone has a version, and everyone believes theirs is correct.
This version adds one thing your grandmother may not have added — moringa. Not because it improves the chai. Because it adds something quiet and green to the start of your day, without changing the ritual at all.
The chai stays the same. You just add moringa to it.
What You Need
- 1½ cups water
- ½ cup whole milk
- 2 tsp tea leaves (or 2 tea bags)
- ½ tsp Moringa Ki Patti (Sendriya Life)
- 1 small piece fresh ginger, crushed
- 2 green cardamom pods, lightly crushed
- Jaggery or sugar to taste
How to Make It
- Bring water to a boil. Add ginger and cardamom. Simmer two minutes.
- Add tea leaves. Steep one minute.
- Stir in the moringa powder. The water will turn a gentle green.
- Add milk. Bring back to a soft boil.
- Sweeten with jaggery. Strain and serve hot.
A note on moringa in chai
Moringa has a mild, slightly earthy taste. In chai, the ginger, cardamom and tea carry strong flavours — which means the moringa blends in quietly. You will not taste it strongly. You will just know it is there.
Start with ¼ teaspoon if this is your first time. Work up to ½ as your palate adjusts.
