Spiced Somalian Tea Recipe
By
Adela Jung
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This milky tea laced with spices has a flavor akin to a light chai.
This recipe was featured as part of our Drinks Around the World story.
INGREDIENTS
- 2 cups water
- 1/2 teaspoon freshly grated nutmeg
- 2 crushed cardamom pods
- 5 crushed cloves
- 1 (3-inch) cinnamon stick
- 1/4 cup whole milk
- 4 teaspoons light brown sugar
INSTRUCTIONS
- Bring water to a boil in a small saucepan over high heat. Remove from heat and add remaining ingredients.
- Steep for 15 minutes, then strain into 2 (8-ounce) heatproof glasses.
this isn't actually a somali tea. the real somali tea is: Ingredients for 4 servings: 1. 2 tea bags 2. Half a cup of sugar 3. 2 Glovers 4. 2 cardamoms 5. 1 cinnamon stick 6. 4 cups of water Recipe: 1. Put 4 cups of water in a tea pot and bring it to boil. 2. Add two tea bags and half cup of sugar and let it boil for a minute. 3. combine the clovers, cardamoms and cinnamon stick in a mortar and crush them with a pestle. 4. Add the spices to the boiling tea. After the a couple minutes of boiling, turn off the stove. 5. Serve it with milk while still hot.
Who cares if it's tea or not. It tastes good.
It is not even a tisane. Doesn't a tisane require an herbal component? This just spiced warm milk.
I'm going to be pedantic, if it doesn't contain actual tea leaves then it's a tisane. Still looks like a nice recipe though.
msladyvamp: It doesn't say "herbal tea"; it says "tea". Specifically: "milky tea laced with spices" As it stands this recipe does not make "tea laced with spices", because the only ingredients are spices. So what it makes is "milk laced with spices", and that's not tea. Maybe you could call it "herbal tea" or "spice tea", but that's simply not what it says. To be called "tea" -- with no qualifier -- a drink absolutely must contain tea leaves.
Hey don't you all realize, that herbal tea doesn't actual contain tea(just like this recipe), it's all about stepping not about a TEA LEAF
http://ramadankareem.blogspot.com/2006/10/tea-la-somalia.html This is the tea recipe I follow for Somalian Tea, which uses black tea.
I really think they forgot the tea, because it's compared to a light chai.
It's just called a "tea", people, because the process is similar to how one makes tea. This recipe is authentic, although the milk is often added after the "tea" is poured into the serving cups.
Where's the tea?
Can you do this Soy Milk?? How does it taste?
Yes, what's the point?
Did you forget an ingredient..? Like, the tea?