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Loading...A warming Kenyan spiced tea that brews fresh ginger with cinnamon, cardamom, and cloves into a fragrant, slightly sweet black tea. Known across East Africa as a soothing street-side pick-me-up, this everyday brew is famous for its bold spice and bright citrus finish.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Servings4
Yield4 mugs (about 4 cups)
Nutrition Facts
Per serving (estimated)
- 105 kcalCalories
- 2 gFat
- 1 gSaturated Fat
- 21 gCarbs
- 0 gFiber
- 17 gSugar
- 2 gProtein
- 25 mgSodium
- 135 mgPotassium
- 75 mgCalcium
- 0.5 mgIron
- 2 mgVitamin C
- 20 mcgVitamin A
Ingredients
For the Spice Base
- 4 cups cold water
- 1 large piece fresh ginger (about 3 inches), peeled and thinly sliced
- 2 cinnamon sticks
- 4 green cardamom pods, lightly crushed
- 4 whole cloves
- 1 tsp whole black peppercorns
- 1 wide strip of lemon peel (yellow part only)
For Brewing and Finishing
- 2 tbsp loose black tea leaves (preferably Kenyan), or 4 black tea bags
- 1/3 cup honey or granulated sugar, plus more to taste
- 1 cup whole milk, optional
- Lemon wedges, for serving
Directions
- Combine the water, sliced ginger, cinnamon sticks, cardamom, cloves, peppercorns, and lemon peel in a medium saucepan. Bring to a boil over high heat, then reduce to medium-low and simmer gently for 5 minutes to draw out the spice flavors.
- Stir in the loose black tea leaves, lower the heat, and simmer 3 to 4 minutes for a strong, dark brew. Longer steeping will produce a more intense, slightly bitter cup.
- Strain the tea through a fine mesh sieve into a teapot or heatproof pitcher, pressing gently on the spices to extract every drop of flavor.
- Sweeten the hot tea by stirring in the honey or sugar until fully dissolved. For a creamy variation, add the milk now and warm through over low heat, about 2 minutes.
- Taste and adjust the sweetness or spice level as desired; add an extra spoonful of honey or a fresh squeeze of lemon juice if you prefer more brightness.
- Pour into warmed mugs and serve immediately, garnished with a lemon wedge or a fresh cinnamon stick for stirring.
Cook’s Notes
- The name 'dawa' means 'medicine' in Swahili, reflecting this tea's reputation as a soothing remedy for colds and fatigue; the ginger is what gives it that reputation.
- Always use freshly sliced ginger rather than ground ginger – it carries the bright, peppery heat that defines the drink.
- For the most authentic taste, brew with high-quality Kenyan black tea from regions like Kericho or Nandi Hills.
- Make it dairy-free by skipping the milk; the tea is traditionally enjoyed black on East African street stalls, while home versions often include milk.
- Double the ginger and skip the milk for a stronger, more medicinal version that really clears the sinuses on chilly mornings.
