Somali Spiced Black Tea

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A cornerstone of Somali hospitality, this aromatic spiced black tea is brewed with warming whole spices and sweetened generously with sugar. It is poured into small handleless cups and served three times during conversation, with each round signaling warmth and respect toward guests.

Nutrition Facts

Per serving (estimated)

• 75 kcalCalories
• 0 gFat
• 0 gSaturated Fat
• 19 gCarbs
• 0 gFiber
• 18 gSugar
• 0 gProtein
• 12 mgSodium
• 35 mgPotassium
• 18 mgCalcium
• 0.3 mgIron
• 0 mgVitamin C
• 0 mcgVitamin A

Ingredients

For the tea

• 4 cups water
• 3 tablespoons loose black tea leaves (or 6 tea bags)
• 2 cinnamon sticks (about 3 inches each)
• 5 green cardamom pods, lightly crushed
• 4 whole cloves
• 1-inch piece fresh ginger, peeled and thinly sliced
• 1/3 cup granulated sugar (adjust to taste)
• 2 tablespoons whole milk (optional, for a lighter cup)

Directions

1. Combine the water, cinnamon sticks, cardamom pods, cloves, and ginger in a small saucepan. Bring to a boil over medium-high heat, then reduce to a gentle simmer for 5 minutes to let the spices release their oils.
2. Stir in the loose black tea leaves (or add the tea bags) and the sugar. Simmer gently for another 3 to 4 minutes, stirring once so the sugar fully dissolves and the tea turns a deep mahogany color.
3. If using milk for a softer, lighter-bodied tea, stir it in now and let the brew warm through for 1 minute without boiling.
4. Remove the pan from the heat, cover, and let the tea steep for an additional 3 minutes so the flavors round out and the spices settle.
5. Strain the tea through a fine-mesh sieve into a heatproof pitcher or directly into four small handleless cups, pressing lightly on the solids to extract the spiced liquid.
6. Serve the tea hot in small cups alongside dates, biscotti, or fried dumplings. Pour gently from a height to aerate and create a light foam on top.

Cook’s Notes

• Toast the whole spices in the dry pan for 30 seconds before adding water to deepen the aroma and bring out a richer, almost smoky note in the tea.
• Always adjust sugar to taste, but traditional Somali preparation leans generously sweet; reduce by half if you prefer a more bracing, tea-forward cup.
• Crush the cardamom pods just enough to split the green husks so the tiny black seeds inside release their fragrance without making the tea gritty.
• For a brighter, almost citrusy lift, add a small strip of lemon peel along with the ginger during the first simmer.
• Strain through a fine-mesh sieve or a cloth-lined strainer to keep the cup clear of any fine tea leaf particles that would turn the drink cloudy.

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