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.

Ingredients

• 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)

Recipe

• 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.

Notes