Kenyan Chai Recipe

Whether over an open fire in the bush or on a stove in Nairobi, people across Kenya enjoy starting their day with a cup of spiced tea. Many Kenyans dip chapati (pancakes) or mandazi (fried pastries) into their chai for a breakfast treat.

You too can savor the tastes and fragrances of Sub-Saharan Africa with a mug of sweet black tea and a pinch of tea spice, called masala.

Tea masala—a blend of ginger, cinnamon, cardamom, cloves, black pepper, and nutmeg—can be found online or in African stores, Indian stores, or specialty or import stores.

Kenyan Chai Recipe

Serves 2

• 2 cups milk
• 1 cup water
• 1/4 cup sugar
• 1 teaspoon loose leaf black tea from Kenya or a nearby region, such as Kericho Gold
• Tea masala to taste, about 1/8 teaspoon

Directions

1. Mix milk, water, and sugar in a medium saucepan.
2. Cook on the stove over medium heat, stirring to dissolve sugar.
3. When liquid is warm but not yet boiling, add tea and stir.
4. Turn heat down to medium-low and cook until boiling. Be careful not to let it boil over.
5. As soon as tea boils, remove from heat. Allow to sit for a few minutes so tea leaves sink.
6. Pour through strainer into mug.
7. Add a pinch of tea masala.