One-Burner Camp Chai with Fresh Ginger and Cardamom
Simmer water with fresh ginger, cardamom, cinnamon, cloves and peppercorns in one pot on a single camp stove burner for 8 minutes. Steep black tea bags off the heat for 3 minutes, then add milk and brown sugar and warm gently until steaming. Strain into mugs. It takes about 25 minutes and serves 4.
Chai is a good camp drink because it's mostly water, a few whole spices and a pot. You get a hot, spicy, milky mug in under half an hour on a single burner. No blender, no syrup, no special gear.
This version uses fresh ginger and whole spices for a bold flavor that holds up on a cold morning or after dinner. Whole spices keep well in a pack, and the milk goes in last so it never scorches.
One-Burner Camp Chai with Fresh Ginger and Cardamom
- Prep
- 5 min
- Cook
- 20 min
- Serves
- 4
- Difficulty
- Easy
- Heat
- Medium-low flame
- Pack weight
- 2 lb
- Campfire
- Camp stove
- Backpacking
- Cooler optional
- One burner
- Some water
- One-pan cleanup
- Prep ahead
Ingredients
Tap an item to copy it for your shopping list or a store search.
Gear you'll need
- single-burner camp stove
- 2-quart pot
- fine-mesh strainer
- long-handled spoon
- small knife and cutting board
- measuring cup and tablespoon
- 4 camp mugs
Steps
-
Crush the cardamom
Press the cardamom pods with the back of a spoon or the bottom of a mug until they crack open. Slice the ginger into thin coins.
-
Simmer the spices
Add the water, ginger, cardamom, cinnamon sticks, cloves and peppercorns to a 2-quart pot. Bring to a boil on medium-high, then turn the flame to medium-low and simmer for 8 minutes.
-
Steep the tea
Take the pot off the heat and drop in the tea bags. Steep for 3 minutes, then pull the bags out so the tea doesn't turn bitter.
-
Add milk and sugar
Pour in the milk and stir in the brown sugar. Set the pot back on medium-low.
-
Warm it gently
Heat for 5 to 7 minutes, stirring often, until steaming and hot to the touch. Don't let it boil hard, because milk foams over and scorches fast.
-
Strain and serve
Pour the chai through a fine-mesh strainer into mugs. Taste and stir in more sugar if you want it sweeter.
Trail Notes
Bag the cardamom, cinnamon, cloves, peppercorns and brown sugar together at home, and pack the tea bags and ginger separately. Fresh ginger keeps for days in a cooler or a cool pack.
Keep fresh milk at 40°F or below and use it within the first day or two of your trip. Toss any milk or chai that has sat out for more than 2 hours, or 1 hour above 90°F.
Swap the fresh milk for 3/4 cup dry milk powder whisked into 3 cups of the pot's warm water at step 4. You can also use shelf-stable boxed milk.
Strain the spices and tea bags into a bag and pack them out. Don't dump them on the ground. Scatter strained dishwater at least 200 feet from water sources and camp.
Campers ask
Can I make camp chai without a strainer?
Yes. Let the pot sit off the heat for a minute so the spices settle, then pour slowly and stop before the bottom. You can also hold a clean bandana or coffee filter over the mug.
Can I use ground spices instead of whole?
You can. Use about 1/2 teaspoon each of ground ginger, cardamom and cinnamon, plus a pinch of clove and pepper. The flavor is a bit flatter, and you'll need a coffee filter to strain it.
How do I make chai dairy-free at camp?
Use boxed oat or soy milk in place of the whole milk and warm it the same way. Both hold up well to heat and don't need a cooler until opened.
Cooked it? Rate & review it.
Your rating helps the next camper pick dinner. Got an idea to make it better? Tell us below — good ones get added to the recipe with credit to you.