Raindrops drum a gentle rhythm on the windowpane as I curl up with a steaming cup of chai. Every sip of this spiced ginger-tulsi tea takes me back to childhood monsoon afternoons, when my mother would pluck fresh tulsi (holy basil) leaves from our balcony garden. The fragrant brew, simmered with pungent ginger and warming spices, filled the air with comforting aromas. It was more than a drink—it was a ritual. In fact, Ayurveda teaches that teas brewed with tulsi and ginger can greatly strengthen the body’s defenses. I remember her coaxing me closer with its steam, promising a “cough-defeating” brew conjured from those leaves in no time.
Evenings spent sipping ginger-tulsi chai with a plate of crispy pakoras are treasured memories. Each warm cup felt like a hug on those damp, drizzly evenings. Ginger’s natural heat and a pinch of black pepper helped chase away the chill, and they even aid digestion during heavy monsoon meals. I recall wrapping my hands around the ceramic mug, breathing in the spicy-sweet steam as the rain tapped on the roof. The simple act of brewing this chai – with ginger, tulsi, cardamom, and a dash of milk – somehow makes any monsoon afternoon feel like home.
Ingredients
2 cups water
1/2 cup milk (dairy or plant-based)
1–2 inch piece fresh ginger, peeled and thinly sliced
8–10 fresh tulsi (holy basil) leaves (or more, to taste)
2 teaspoons loose black tea leaves (or 2 tea bags)
2–3 green cardamom pods, lightly crushed (optional)
2–3 black peppercorns (optional)
Sugar or honey, to taste
Instructions
1. Boil the base: In a saucepan, combine the water with sliced ginger, tulsi leaves, and optional spices (cardamom, pepper). Bring to a gentle boil, then reduce heat and simmer for 3–4 minutes to infuse the flavors.
2. Brew the tea: Add the black tea leaves (or tea bags) to the simmering mixture. Continue to simmer for 2 minutes so the tea fully brews with the herbs.
3. Add milk and sweeten: Stir in the milk and your sweetener of choice (sugar or honey). Bring the chai back to a gentle boil, then lower the heat and let it simmer for another 1–2 minutes to meld the flavors.
4. Strain and serve: Turn off the heat. Strain the chai through a fine sieve into cups or mugs. Garnish each cup with a tulsi leaf, a slice of ginger, or a sprinkle of crushed cardamom if desired.
5. Enjoy: Sip immediately while cozying up with a book or sharing with friends. Adjust sweetness and spice as needed – the goal is a warming, aromatic chai perfect for rainy-day relaxation.
Serve this ginger-tulsi chai with hot pakoras, buttered biscuits, or any favorite teatime snack. The combination of steaming tea and comfort food makes for an inviting monsoon ritual. As you raise your cup, remember that each sip connects the present moment with those fond childhood memories of rainy-day warmth and comfort.
The Pinch of Masala 