Somali Tea – Spiced Chai Recipe
Let us talk about Somali tea, or rather, Shaah as we Somalis call it. It is not just a tea. Shaah is part of our culture, a tradition that’s been handed down from generation to generation.
Somali tea is a mixture of black tea spiced with cinnamon, cardamom, and cloves and a hint of ginger for heat. Add milk for a creamy richness and adjust the sugar for your preference of sweetness, and you have a comforting drink that’s ideal for entertaining.
I grew up seeing my relatives prepare Shaah without the use of a measuring cup, ever! They simply knew how much of everything to put in. It was magic. But I also know that not everyone learns that way, so here is a recipe that eliminates the guessing.
Years of trial and error and hundreds of batches (some better than others!) later, I’ve perfected this recipe. Believe me when I say this version has been tried and tested more times than I can even remember. The journey to the perfect cup has been met with plenty of learning, some spills, and plenty of taste tests!
Somali Shaah Ingredient Notes
Here are a few quick notes on key ingredients you’ll need:
- Tea Bags: Choose your favorite black tea bags for a robust flavor. I highly recommend the Tazo Chai tea bags.
- Ginger: Dried ginger is more concentrated than fresh, but just not as good; if you can, I recommend using fresh ginger.
- Cinnamon Stick: For a stronger taste, gently crush the cinnamon stick before adding it to your tea; this helps release its essence, resulting in a richer brew. I personally just keep the cinnamon stick whole.
- Cardamom Pods: Use fresh cardamom pods that are slightly pounded or opened up to release the seeds into the tea.
- Cloves: Use whole cloves and remove them once your tea reaches the desired taste; they can become overpowering if left steeping for too long.
- Milk: Feel free to go with whatever milk you prefer—whether it’s whole milk, lactose-free milk, or reduced-fat milk. I have not tested this recipe with milk alternatives; if you do, please let me know how it turns out!
- Sugar: Somali tea is very sweet, sometimes a little too sweet for some people. This recipe is not too sweet (in my opinion), but please adjust the sugar to your liking!
A Few Tips to Get Perfect Results Every Time!
You really have to use a good brand of tea bags, I don’t care for lipton personally even though I know it’s really popular in Somali households (probably for the cost savings). But honestly, throughout my testing, the lipton black tea always felt one dimensional and lacked flavor. I would recommend the Kenyan tea or my personal favorite, Tazo tea bags.
Try to use fresh spices
Add sugar to your taste. Somali tea is generally sweet, but you decide how sweet, this recipe is halfway but if you feel it’s too sweet, don’t hesitate to drop the sugar levels down.
Cook your tea on medium heat so the spices have time to release their flavors
Watch the pot after adding milk! It can boil over in seconds (we’ve all done it)
Strain your tea well before serving
I spent months testing different combinations of spices and brewing methods. I tried everything from different tea brands to various ratios of spices. Some batches were too strong, others too weak. I even had my entire family taste-test different versions until we all agreed this recipe hit the perfect balance of flavors.
Frequently Asked Questions
You can, but whole spices really do taste better! I did a side-by-side comparison once, and the whole spices created a much more complex flavor.
Sure! Many elders drink it this way. In Somali black tea is called Bigeeys or Rinji depending on the region you are from in Somalia. You can also serve milk on the side so people can add it if they want.
Serving Somali tea with Somali Cake or cookies is really common, especially during social gatherings or celebrations.
Just warm it up in a pot on the stove. But honestly, in my house, leftovers are rare, we usually drink it all!
This tea is a delicate balance of spices, milk, and sweetness that is perfect for your next get-together. Try this recipe and start making Somali tea like a pro. Trust me, once you’ve mastered the art of Shaah, you’ll be hooked for life.
Ingredients
- 2 cups water
- 3 bags black tea
- 1 inch piece fresh ginger or 1/2 tsp ginger powder
- 1 stick cinnamon
- 5 pods green cardamom
- 3 pieces cloves
- 1 cup milk
- 1/4 cup sugar
Instructions
- Start with 2 cups of water and 3 black tea bags in a saucepan.
- Lightly crush your cardamom pods and cloves to release more flavor
- Crush or slice your ginger piece
- Add the ginger, cinnamon stick, cardamom, and cloves to the water
- Put in 1/4 cup sugar (adjust to taste) and bring to a boil
- Lower the heat and let it simmer for 1-2 minutes
- Slowly add the milk into the tea and raise the heat back up.
- Watch carefully! When it starts to boil, take it off the heat
- Strain the tea through a fine mesh sieve to catch all the pieces of ginger, spices, and tea bags.
- Transfer the Shaah into a thermos to keep it warm for serving.
Once you try this recipe, there’s no going back!