Kenyan Masala Tea
1 serving
10 minutes
Kenyan masala tea is a fragrant drink that absorbs the traditions of Indian masala tea and local African flavor accents. Its history is linked to cultural exchange between regions when spiced tea became popular in East Africa thanks to Indian traders. This drink has a rich, warming taste where the tenderness of milk harmonizes with the bitterness of black tea and a rich palette of spices—cardamom, cinnamon, cloves, ginger, and red pepper. It is perfect for morning awakening or cozy evenings and serves as an excellent remedy for fatigue and colds. Masala tea is traditionally enjoyed hot, savoring its depth and complexity of flavor, while the sweetness of sugar makes it even more refined. It is not just a drink but a true journey into the world of exotic aromas and rich traditions.
1
Pour 200 ml of milk into a small saucepan, add 100 ml of water, stir, and place the saucepan over medium heat.
- Milk: 200 ml
- Water: 100 ml
2
Heat the diluted milk but do not let it boil.
3
Take a kettle for brewing tea. Pour boiling water into it and let the kettle heat for 2 minutes.
4
Pour out boiling water from the kettle and add hot milk to it.
- Milk: 200 ml
5
Brew black tea in a separate container: add the mixture and pour hot water (the water temperature should be around 95 degrees). Let the tea steep for about 5 minutes.
- Loose-leaf black tea: 1 teaspoon
6
Pour brewed black tea into the kettle with milk.
- Loose-leaf black tea: 1 teaspoon
7
Add a pinch of each spice: cardamom, cinnamon, clove, ginger, red pepper.
- Spices: pinch
8
Add 3 teaspoons of sugar and stir.
- Sugar: 3 teaspoons
9
Steep the drink for 3-4 minutes.
