Sonth Adrak Chai: A Cosy Winter Recipe with Dry Ginger

The first chill of November has a way of sending everyone straight to the kitchen for something warm. In many Indian homes, that something is a steaming cup of chai with a spoonful of sonth (dry ginger powder) stirred in. It is quieter than fresh ginger, a little sweeter, and gives that gentle, lingering warmth that makes a winter evening feel complete.

Why sonth, and not just fresh ginger?

Fresh ginger is bright and sharp. Sonth is made from dried ginger root, so the flavour becomes deeper, earthier and more rounded. It dissolves into milk beautifully, there is no grating or straining, and a jar in the cupboard means winter chai is always ten minutes away. Our Dry Ginger Powder (Sonth) is a pantry staple for exactly this reason.

Sonth Adrak Chai (serves 2)

What you need

• 1 cup water
• 1 cup full-fat milk
• 2 tsp loose-leaf black tea (CTC works well)
• 1/2 tsp dry ginger powder (sonth)
• 2 green cardamom pods, lightly crushed
• 2 black peppercorns, crushed
• 1 to 2 tsp jaggery or sugar, to taste

Method

1. Bring the water to a boil with the cardamom and peppercorns. Let it bubble for a minute so the spices release their aroma.
2. Add the tea leaves and sonth. Simmer for 2 minutes until the water turns deep amber.
3. Pour in the milk and the jaggery. Bring it up to a gentle boil, then lower the heat and simmer for 2 to 3 minutes. Watch it, as milk loves to climb out of the pan.
4. Strain into two cups and serve hot.

Little tips for a better cup

Add the sonth with the tea, not at the very end, so it has time to bloom in the hot liquid. If you like your chai bolder, use a pinch more, but go slowly because sonth is more concentrated than you might expect. Jaggery adds a caramel note that pairs especially well with dried ginger, though plain sugar works just as well.

You can also use the same combination as a simple winter kadha: skip the tea leaves and milk, simmer water with sonth, peppercorns and a little jaggery, and sip it slowly.

Something sweet on the side

Traditional Indian winters come with a lovely habit of ending a warm drink with a little something tangy-sweet. A piece of Sweet Amla Candy alongside your chai is a lovely contrast: the soft sweetness of the candy against the spiced warmth of the tea. It is a small ritual, and one that kids and grandparents tend to agree on.

More ways to use sonth

• Stir a pinch into warm milk with a little honey before bed.
• Add to laddoo and halwa mixes for a gentle winter spice.
• Season soups and dals with a small pinch for background warmth.
• Mix into a homemade chai masala with cardamom, cinnamon and cloves.

However you take it, we hope this winter chai becomes part of your evening routine. If you try it, we would love to hear how your cup turned out.