Adeni Chai (Yemeni Tea)

Adeni Chai (Yemeni Tea)

Deprecation note

  • This recipe has been mediocre the last couple of times I’ve made it, despite iteration - it’s a little weak. I’m planning to restart from a new recipe soon.


  • 1/2 cup milk
  • 4 cups water
  • 2 tbsp black tea (I use English Breakfast)
  • 1/2 tsp of ground ginger
  • 4 cloves
  • 5 whole black peppercorns
  • 15 green cardamom pods (crack them open with a knife or mortar/pestle)
  • 10 strands of saffron
  • 1-2 sticks of cinnamon (or 1/4-1/2 tsp of ground cinnamon)
  • 2 tbsp of sugar (for a slightly sweet tea)


  • Add milk, water and all the spices to a pot, heat on medium, reduce when near boiling. Stir to prevent the milk from burning.
  • Add sugar to taste - decide whether to keep it going on for longer depending on whether you want it to be spicier.
  • Add tea, it should be at a slow boil, or slightly colder. Turn off the heat after ~1 min.
  • Let the tea steep for ~3-4 minutes, then strain.


Spices are very variable depending on how old they are. I’ve upped the cardamom since my cardamom is pretty weak, and lowered the cloves since I’m not a fan of clove-dominant flavors. You should change things up depending on how fresh your spices are.
You can up the milk:water ratio to 1:1 to make a milkier tea, which you may prefer. You’re probably going to want more spices then.
As per usual, always start with a little too little sugar, and add more.
Note to self - my yellow teapot holds a little under 5 cups of tea - the recipe will reduce a good amount though.