Chai ya Tangawizi (Kenyan Ginger Tea)

Recipe for Chai ya Tangawizi- a Kenyan Ginger Tea lightly simmered with milk, ginger, cinnamon, cardamom, and cloves.

Chai ya Tangawizi is a soothing ginger tea from Kenya. Tea was first introduced to the 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.

Mary recommends serving the Chai with Mahamri (Coconut and Cardamom Doughnuts) or Kaimati (Kenyan Fried Sweet Dumplings).

Looking for more tea recipes? Try Shai Adeni (Adeni Tea), Shay bil Maramiya (Palestinian Sage-Scented Tea), and Teh Tarik (Malaysian Pulled Tea).

Chai ya Tangawizi (Kenyan Ginger Tea) Recipe

Adapted from All Kenyan Recipes

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Chai ya Tangawizi (Kenyan Ginger Tea)

Servings 4 servings

Ingredients

• 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

Instructions

1. 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.
2. Stir in the milk and continue to simmer for another 2 minutes. Pour through a fine mesh sieve and serve hot.