Lets talk tea. It’s a global beverage that’s loved by majority of people. In fact, it’s the most consumed drink after water and perhaps coffee. I love tea, and it’s one of the few drinks that go on my breakfast table. However, I love it hot and spicy. In Kenya, we call it masala chai.

I often prepare my tea the African way. To make it more flavorful, I add additional herbs besides the regular tea leaves. Spiced tea is actually sweeter and more calming. Fortunately, it doesn’t require much to prepare. All you need to do is boil water with the tea leaves and then add milk to get a creamier, richer taste.

Ingredients

  • 2 cups of milk
  • 1 1/2 teaspoons of loose black tea leaves
  • 2 tablespoons of sugar
  • 1/2 teaspoon ginger powder/whole
  • 1 cup water
  • 1 tablespoon tea masala (mixture of cardamom, cinnamon, cloves, ginger, black pepper, and fennel seeds)

Prep Time: 10 minutes

Serving: 2

Instructions:

  1. In a large saucepan, add a cup of water and place it over medium heat.
  2. Add black tea bags or loose black tea leaves to the pot. You can also add sugar or preferable sweetener at this point.
  3. Add all the spices (masala): crushed cardamom pods, cinnamon stick, cloves, ginger slices, star anise, black peppercorns, and fennel seeds.
  4. If you want to incorporate the African flavor, add loose rooibos tea to the pot.
  5. Bring to boil then add milk.
  6. Reduce the heat to low and let simmer for about 10 minutes to allow the flavors to infuse.
  7. Stir occasionally and watch carefully to ensure it doesn’t boil over.
  8. After simmering, remove the pot from the heat and let it sit for a couple of minutes to cool slightly.
  9. Strain the chai using a fine-mesh sieve or a tea strainer into another pot or directly into serving cups.
  10. Serve the African masala chai hot.

That’s all. Enjoy your rich and aromatic African masala chai, perfect for cozy morning or evenings or gatherings with friends and family!

Christine Rombe
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