Tea has many names and many serving styles around the world. This version of classic cha with an herbal twist is a perfect morning drink, a snoozy afternoon pick-me-up, or a refreshing dessert served with ice cream!
Sharing a cup of cha is often a sign of hospitality. While traveling in Kathiyavad, a region in Western Gujarat home to the Asiatic lion sanctuary Gir, we were often warmly welcomed, regardless of the hour, by locals with cups of steaming cha.
Makes 4 servings
16 oz water
16 oz fat-free milk
1/2 stalk of lemongrass
15 mint leaves
1/2 tsp cardamom powder or 1 whole cardamom crushed with shell
1 tsp ginger
4 tsp black Assam tea (we love Wagh Bakri)
(optional) 1 tsp sugar
In a 2.5 quart or larger pot, put 2 cups of water to boil. Chop the lemongrass and add to boiling water. Cover and simmer for 2 minutes.
Chop the mint. Add ginger, cardamom, mint, tea, and optionally sugar. Bring to boil.
Add 2 cups of milk. Bring to boil. Turn off the heat and let sit for 5 minutes. Strain and enjoy!
Serve hot in a cup and saucer
Pour over ice cream on a hot day for a chaffogato!