Thursday, July 23, 2009

Somali tea

This is really chai-esque. It's super yummy and I'm very excited because I just got

and that makes it even easier to make. Yay!

My Somalian friend Asha made this once and I modified her instructions to make the perfect tea for me. The point? You can add and mix it up however you like. But I tell you: I never would have gotten through the bar exam preparation without this!

Put into tea kettle:

1/2 mug of milk
1 1/2 mugs of water (she says should be equal amounts of milk & water)
2-3 teabags (I use one reg and two decaf)
5 or so cardamom pods
a stick or two of cinnamon, broken into pieces
a hunk of ginger chopped (mine's always frozen, so not very well chopped)
4-5 cloves
sugar or honey (I put in about a teaspoon but most people like it sweeter)

Heat it all up together. Let it simmer, turn it off, heat it up again. Stir so it doesn't boil over or burn. Enjoy!


  1. Mmm! This looks fragrantly yummy, and I'm glad you can use decaf, cuz I can't have caf. drinks right now...what kind of tea is best to use for this?

    I love how it has MILK! I love my teas with milk. =)

  2. You know, I just use what I have - some mish mash of black teas that people have left behind. But Tetley is very good - that's what I saw in Indian grocery stores.

    Yes, I think you can play with this a lot - many different kinds of spices work!