~125 cal · 4g protein · 19g carbs · 4g fat (estimated, per serving)
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Cup of milky spiced tea
🇰🇪 Nairobi
Kenyan chai is not brewed and then milked — the tea leaves are boiled straight in a pot of milk and water with sugar, ginger, and cardamom until deep and fragrant. Served at breakfast, at the office, and at every gathering, this strwong, sweet, milky tea is a national habit.
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Make it yours
Toggle a diet and the ingredients rewrite themselves with regional substitutes.
🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 4 —
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2 cups whole milk
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2 cups water
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3 tbsp black tea (loose or bags)
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1/4 cup sugar
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1-inch ginger
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4 pods cardamom
Instructions
1
Combine the milk, water, ginger, and cardamom in a pot and bring to a gentle boil.
2
Add the tea and sugar and let it boil up, watching so it does not overflow.
3
Lower the heat and simmer 5 minutes until deep tan and fragrant.
4
Strain into cups and serve piping hot.
Nairobi everyday tradition.
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🌏 While it simmers — know your destination
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Nairobi. The capital where sukuma wiki — "stretch the week" — earns its name.
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Kenya. Rift Valley farms, Swahili coast, and honest everyday food.
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Africa. Fifty-four countries of tagines, stews, and fire-kissed grills.
The story behind this dish is up top — worth a read while the pot works.
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Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
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