Shaah Cadays Somali Spiced Tea With Milk Recipes

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SHAAH CADAYS (SOMALI SPICED TEA WITH MILK)



Shaah Cadays (Somali Spiced Tea With Milk) image

Essentially Somali chai, this spiced tea with milk is served most often during the Somali afternoon tea tradition known as casariya.

Provided by Hawa Hassan

Categories     Somalia     Tea     Ginger     Cardamom     Breakfast     Milk/Cream

Yield 4 servings

Number Of Ingredients 9

1 (1-inch) piece ginger
2 (2-inch) pieces cinnamon stick
5 green cardamom pods
5 whole cloves
1 teaspoon black peppercorns
2 cups cold water
3 tablespoons loose black tea (or 4 black tea bags)
3 tablespoons granulated sugar, plus more as needed
2 cups whole milk

Steps:

  • Crush the ginger with the bottom of a heavy pot or the blunt edge of a knife and set aside. Place the cinnamon, cardamom, cloves, and peppercorns in a mortar and crush with a pestle until coarsely ground (or crush on a countertop or on a cutting board with the bottom of a heavy pot). Transfer the spices to a medium saucepan set over medium heat and cook, stirring, until very fragrant, about 1 minute. Add the ginger, water, tea, and sugar and increase the heat to high. Once bubbles form around the edge, immediately reduce the heat to low and let the mixture simmer for 5 minutes. Stir in the milk and let it cook for just 1 minute to warm the milk, then turn off the heat. Strain through a fine-mesh sieve into a teapot, pitcher, or straight into tea mugs. Serve immediately while hot and add more sugar to taste if you'd like.

SHAAH BIGAYS - SOMALI SPICE TEA



Shaah Bigays - Somali Spice Tea image

Make and share this Shaah Bigays - Somali Spice Tea recipe from Food.com.

Provided by Coasty

Categories     Beverages

Time 10m

Yield 2 serving(s)

Number Of Ingredients 6

3 cloves
1 cinnamon stick
3 peppercorns
2 tea bags or 2 loose tea
4 cups water
2 -3 teaspoons sugar

Steps:

  • Place spices in a mortar and lightly crush.
  • Bring water and sugar to the boil in a pan and add spices, simmer for 5 minutes.
  • Pour this into a tea pot and add the tea bags or loose tea. Steep for 5 mins and then strain into cups.

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