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Shaah Cadays
Somali Spiced Milk Tea
A comforting and aromatic spiced milk tea, deeply ingrained in Somali culture. It's brewed with black tea and a blend of warming spices, then enriched with milk and sweetened to taste.
ð§ ææ
- 4 cups Water
- 4 tsp Black tea bags or loose leaf
- 2 cups Milk
- 0.25 cup Sugar(or to taste)
- 5 Cardamom pods(lightly crushed)
- 1 Cinnamon stick(2-inch piece)
- 3 Cloves
- 1 inch Fresh ginger(peeled and grated or thinly sliced)
ðšâð³ äœãæ¹
- 1
In a medium saucepan, combine the water, crushed cardamom pods, cinnamon stick, cloves, and grated ginger. Bring to a boil over medium-high heat.
- 2
Once boiling, reduce the heat to low, cover, and let the spices simmer for 5-10 minutes to infuse the water.
- 3
Add the black tea and sugar to the saucepan. Stir well and let it steep for another 2-3 minutes.
- 4
Pour in the milk and bring the mixture back to a gentle boil. Watch carefully to prevent it from boiling over.
- 5
Once it reaches a boil, immediately remove the saucepan from the heat. Let it sit for a minute.
- 6
Strain the tea through a fine-mesh sieve into cups. Serve hot.
ð¡ ããã®ã³ã
- âAdjust the amount of sugar to your personal preference.
- âFor a stronger ginger flavor, use more fresh ginger.
- âYou can add a pinch of black pepper for an extra kick.
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- For 'Shaah Rinji' (black tea without milk), simply omit the milk.
- Experiment with other spices like star anise or nutmeg.