Pudina Chai (Indian Mint Tea) is an Indian milk tea made using fresh mint leaves, milk, black tea leaves, and jaggery. It is soothing, and warming, and gives you instant relief from the cold. Try it (vegetarian, gluten-free).
About Pudina Chai (Indian Mint Tea)
Pudina Chai (Indian Mint Tea) is a refreshing twist to your regular Indian masala chai with an addition of fresh mint leaves and jaggery. Adding mint leaves to the tea adds a unique flavor to it and makes it healthier.
Mint Tea can be made with or without adding milk to it. The Indian version of this tea is made by adding milk to it ( just like Adrak Chai) and my recipe will make you the best cup of mint chai with milk at home.
This jaggery mint tea is light and aromatic and is a perfect beverage to sip on cold winter or monsoon days. It is also great to sip after a heavy meal as it avoids heartburn and bloating.
My gud pudina chai recipe makes 2 cups of tea but you can easily scale the recipe.
It is vegetarian and gluten-free and can be easily made vegan.
Here are some more tea recipes that you may like
- Pumpkin Spice Chai Tea Latte
- Adrak Wali Chai
- Lemon Tea
- Kashmiri Tea Kahwa
- Herbal Saffron Tea
- Indian Masala Chai
- Tandoori Chai
- Strawberry Tea
Mint Leaves – Choose fresh and green mint leaves (pudina leaves) to make this tea.
Tea – Use any black tea leaves (chai patti) that are regularly used at home. You can choose to use loose tea leaves or tea bags.
Ginger – The flavor of fresh ginger really complements the refreshing flavor of mint leaves.
Milk – I prefer using whole milk (full-fat milk) for a creamier chai. You can replace it with skim or low-fat milk if you wish to.
You can also use plant-based milk like almond milk, oat milk, coconut milk, etc for a vegan chai.
Jaggery – This chai is sweetened using powdered jaggery. The flavor of jaggery, ginger, and mint leaves go very well together. Having said that, 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 organic jaggery that is dark brown in color. The light-colored jaggery has chemicals added to it to lighten the color. It might look good but is not good for the body.
Chai Masala – Use store-bought chai masala or make a batch using my homemade chai masala powder recipe. Homemade chai masala is definitely better than store-bought one and is much more economical too.
How To Make Mint Tea
- 2 cups water
- 1 teaspoon chai masala powder
- 1-inch piece of ginger (peeled and crushed)
in a saucepan.
Bring the mixture to a boil over medium-high heat.
Reduce the heat to low and let it simmer for 3-4 minutes.
Add 2 teaspoon black tea leaves and ½ cup whole milk and simmer for 2 more minutes.
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.
Strain the tea in a jug and stir in 2 tablespoon powdered jaggery.
Pour the tea into serving cups and serve hot.
Note – You can also strain the tea directly in serving cups and add jaggery into the cups themselves.
Frequently Asked Questions
You can add lemon grass, crushed green cardamoms, dried rose petals, fennel seeds (saunf), black pepper powder, tulsi leaves, nutmeg powder, etc to this tea recipe.
Just skip adding milk to the recipe and add a squeeze of lemon to the strained tea. You can also replace black tea with green tea leaves to make this version.
Mint Tea is a soothing winter beverage that can be had in the morning or evening instead of your regular tea. You can just sip it after meals for great digestion as well. Serve a few cookies or snacks on the side to munch along with the tea.
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Pudina Chai Recipe (Indian Mint Tea)
- 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
- 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.