Chai ya Tangawizi is a soothing ginger tea from Kenya. Tea was first introduced to country in 1903 and Kenya has grown to become one of the largest tea exporters in the world. There are a few different ways to prepare the drink, from simply steeping ginger and tea leaves with water to an extra creamy and warming mixture of spices. This version is the latter and comes from Mary of All Kenyan Recipes. Black tea leaves are lightly simmered with milk, ginger, cinnamon, cardamom, and cloves. With the weather jumping between cold and rainy and blisteringly hot, this tea has recently become a staple in our house to help combat allergies and sore throats.
I’ve come across other recipes that leave out the spices entirely so only ginger is steeped with the tea or include a pre-made Tea Masala spice packet. I used 4 cups of milk, but you can drop it down to 2-3 cups if you want a stronger tea.
Chai ya Tangawizi (Kenyan Ginger Tea)
Adapted from All Kenyan Recipes
2 cups water
2 tablespoons loose leaf Kenyan black tea
2 inches fresh ginger, peeled and sliced
1 cinnamon stick
6 cardamom pods, crushed
6 cloves, crushed
1/2 cup granulated sugar
3-4 cups milk
In a deep saucepan, bring the water to a boil. Reduce heat to low and add the tea, ginger, cinnamon, cardamom, cloves, and sugar. Simmer for 3 minutes.
Stir in the milk and continue to simmer for another 2 minutes. Pour through a fine mesh sieve and serve hot.