Lemongrass Ginger Tea: A Monsoon Cup From My Bengaluru Kitchen

The first week the rains hit Bengaluru, the air turns cool and damp, and the only thing I want is a hot cup of lemongrass ginger tea. It is a simple herbal infusion, no milk, no fuss, just two stalks of lemongrass and a thumb of ginger steeped in hot water. The smell alone, citrusy and a little sharp, is enough to make me put the kettle on the moment the sky goes grey.

The taste is bright and clean. The lemongrass gives a lemony, grassy note, the ginger brings warmth and a gentle bite, and a spoon of honey rounds it off. My grandmother kept a clump of lemongrass growing near the back tap, and during the wet months she would snip a couple of stalks for the evening pot. I have copied her habit, badly at first, and now this is the cup my family reaches for when the weather turns.

Why Lemongrass Ginger Tea Is My Go-To Monsoon Drink

Monsoon evenings in Bengaluru are made for warm drinks. When the IMD forecast shows steady rain for days, coffee starts to feel heavy by the third cup. This tea is light enough to drink any time, and it uses things most of us already keep in the kitchen. Fresh lemongrass shows up at almost every kirana and weekend vegetable cart through June and July, so it costs very little to make a pot. The warmth of the ginger and the lift of the lemongrass just suit the damp, cool air.

Ingredients

• 2 cups water
• 2 lemongrass stalks (lower white part only, bruised and chopped)
• 1 inch ginger, sliced
• Honey, to taste (jaggery works too)
• Optional: 1/2 tsp green tea, or a few tulsi leaves
• Optional: a squeeze of lemon

How to Make Lemongrass Ginger Tea

1. Take the lower white part of the lemongrass stalks. Bruise them with the back of a knife and chop them into short pieces so they release more flavour.
2. Add the 2 cups water, the chopped lemongrass, and the sliced ginger to a small pot.
3. Bring it to a boil, then lower the heat and simmer for 5 minutes.
4. Turn off the flame. If you are using green tea or tulsi leaves, drop them in now and let everything steep for 2 minutes.
5. Strain into your cups.
6. Stir in honey to taste and add a squeeze of lemon if you like. Drink it hot.

Why People Drink It When It Rains

I will be honest, I am a home cook in Bengaluru, not a doctor, so I will not make any big claims. What I can tell you is that this is the kind of drink my family has traditionally taken during the rains, and many people find a hot cup of lemongrass ginger tea soothing on a grey, wet day. The smell clears the head a little, and holding a warm cup while the rain comes down is its own small comfort. That is reason enough for me.

A couple of practical tips from my kitchen. Bruise the lemongrass well, it is where most of the flavour hides. Do not boil the ginger too long or it can turn bitter, five minutes is plenty. If you grow your own, snip the stalks just before cooking so the aroma stays strong.

FAQ

Can I use dried lemongrass instead of fresh?

Yes, you can. Fresh stalks give the best aroma during the monsoon, but if you only have dried lemongrass, use about 1 tablespoon for the same 2 cups of water and steep it a minute longer.

Can I make lemongrass ginger tea without honey?

Of course. The tea is lovely on its own. If you want a little sweetness, a small piece of jaggery stirred in works well and feels right for a rainy evening at home.

How long does it keep?

It is best fresh and hot. You can keep strained tea in the fridge for a day and warm it gently, but the fresh aroma does fade, so I make only as much as we will drink that evening.

More from our monsoon drinks guide.

Related monsoon drinks: Dalchini Tea and Tulsi Kadha.