Mint Chai Recipe (Pudina Tea)
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Mint Chai (Pudina Tea) is an Indian milk tea made using fresh mint leaves, milk, black tea leaves, and jaggery. It is a twist on the classic Masala Chai. It is soothing and warming and perfect to sip on cold monsoon or winter days. Make it using my easy recipe.
Here are some more tea recipes that you may like: Pumpkin Spice Chai Tea Latte, Adrak Wali Chai, Lemon Tea, and Kashmiri Tea Kahwa.
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Table of Contents
I am a chai person and can have multiple cups of chai in a day, though I regulate my consumption to just 1 cup. It’s mostly Ginger Tea on most days, but sometimes, I like to experiment and make new versions, such as Lemongrass Tea, Pista Badam Tea, or Tandoori Chai.
I had a lot of mint growing in my backyard, so I tried this Mint Tea last week, and I am hooked. BTW, I also made my Pudina Rice with homegrown mint, and as usual, everyone liked it.
While mint chai can be made with or without milk, the Indian version is always made with milk (just like Adrak Chai).
Each home has its own recipe for making this tea. In this post, I am sharing how I make it. Do try.
Ingredients
- Mint Leaves – Make this pudina tea with fresh and green mint leaves (pudina leaves).
- Tea – Use any black tea leaves (chai patti) you have at home. You can choose to use loose tea leaves or tea bags.
- Ginger – Fresh ginger complements the refreshing flavor of mint.
- Milk – I prefer whole milk (full-fat) for a creamier mint chai. You can replace it with skim or low-fat milk if you wish to. For a vegan chai, you can also use plant-based milk, such as almond milk, oat milk, coconut milk, etc.
- Jaggery – This chai is sweetened using powdered jaggery. The flavors of jaggery, ginger, and mint go very well together. You can replace jaggery with white granulated white sugar, brown sugar, or sugar-free substitutes like monk fruit or stevia. If using jaggery, always use dark brown organic jaggery. Light-colored jaggery has chemicals added to lighten its color. It might look good, but it is not good for the body.
- Chai Masala – You can use store-bought chai masala or make a batch using my homemade Chai Ka Masala recipe. Homemade chai masala is better than store-bought and much more economical.
How To Make Pudina Tea
Step 1: Combine 2 cups of water, 1 teaspoon of chai masala powder, and 1-inch piece of ginger (peeled and crushed) in a saucepan.
Step 2: Bring the mixture to a boil over medium-high heat.
Step 3: Reduce the heat to low and let it simmer for 3-4 minutes.
Step 4: Add 2 teaspoon black tea leaves and ½ cup whole milk, and simmer for 2 more minutes.
Step 5: Add 15-20 mint leaves (rinsed) and cook for 30 seconds. Do not overcook after adding the mint leaves; otherwise, the tea will turn bitter.
Step 6: Strain the pudina tea in a jug and stir in 2 tablespoon powdered jaggery.
Step 7: Pour the tea into serving cups and serve hot.
Note: You can also strain the tea directly into serving cups and add jaggery to the cups themselves.
Mint Chai FAQs
You can add lemon grass, crushed green cardamoms, dried rose petals, fennel seeds (saunf), black pepper powder, tulsi leaves, nutmeg powder, etc to this pudina tea recipe.
Skip adding milk to the recipe; instead, squeeze a lemon into the strained tea. You can also use green tea leaves instead of black tea to make this version.
Other Chai Recipes We Recommend
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Mint Chai Recipe (Pudina Tea)
Ingredients
- 2 cups water
- 1 teaspoon chai masala powder
- 1 inch piece of ginger (peeled and crushed)
- 2 teaspoons loose black tea leaves (chai patti) (or 2 tea bags)
- ½ cup whole milk (full-fat milk)
- 15-20 fresh mint leaves (rinsed)
- 2 tablespoons powdered jaggery
Instructions
- Combine water, chai masala powder, and ginger in a saucepan.
- Bring the mixture to a boil on medium-high heat.
- Reduce the heat to low and let it simmer for 3-4 minutes.
- Add tea leaves and milk and simmer for 2 more minutes.
- Add mint leaves and cook for 30 seconds. Do not overcook after adding the mint leaves otherwise the tea will turn bitter.
- Strain the tea in a jug and stir in jaggery.
- Pour the tea into serving cups and serve hot.
- You can also strain the tea directly in serving cups and add jaggery into the cups themselves.
Sounds absolutely delicious