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Loading...A warming, aromatic tea brewed with whole spices and a touch of sugar, traditionally enjoyed in Rwandan homes throughout the day. The slow simmer pulls deep flavor from cloves, cardamom, and ginger, balancing the brisk, malty character of East African black tea.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Servings4
Yield4 cups
Nutrition Facts
Per serving (estimated)
- 75 kcalCalories
- 1 gFat
- 0 gSaturated Fat
- 17 gCarbs
- 0 gFiber
- 16 gSugar
- 1 gProtein
- 15 mgSodium
- 65 mgPotassium
- 30 mgCalcium
- 0.2 mgIron
- 1 mgVitamin C
- 20 mcgVitamin A
Ingredients
For the tea
- 4 cups (960 ml) cold water
- 2 tbsp loose Rwandan black tea leaves (or 4 tea bags)
- 1 inch fresh ginger, peeled and thinly sliced
- 5 whole cloves
- 4 green cardamom pods, lightly crushed
- 1 small cinnamon stick
- 3 tbsp granulated sugar, or to taste
- 1 cup (240 ml) whole milk, optional
Directions
- Combine the water, ginger, cloves, cardamom, and cinnamon stick in a small saucepan. Bring to a boil over medium-high heat, then reduce to medium and simmer for 5 minutes to draw out the spice aromatics.
- Add the loose tea leaves to the pan, stirring once to submerge them. Simmer gently for 3 to 4 minutes, watching carefully so the brew does not turn bitter.
- Stir in the sugar until fully dissolved, then taste and adjust sweetness to your liking.
- If using milk, pour it in now and heat through for about 2 minutes, taking care not to let the mixture boil.
- Strain the tea through a fine-mesh sieve into a teapot or directly into four mugs, dividing the spices evenly.
- Serve hot in small cups alongside a plate of roasted peanuts, chapati, or mandazi for an authentically Rwandan tea time.
Cook’s Notes
- Use Rwandan-grown black tea if you can find it; its bright, brisk character stands up well to bold spices.
- Crush the cardamom pods just before adding so the seeds release their floral aroma.
- For a caffeine-free evening version, substitute rooibos for the black tea and simmer a minute longer.
- Store leftover spiced tea base (without milk) in the fridge for up to 2 days and reheat gently.
- Serve unsweetened and pass sugar at the table so guests can adjust to taste.
