Kenyan Chai ( Kenyan Tea) Recipe

Chai, chai, chai……..

Kenyans love their chai. Anyone who has ever visited Kenya or has been a guest in a Kenyan home will know this is true. From the moment we wake up until the sun goes down, rain or shine, a day is not complete without at least one hot cup of tea. Whether in the city or upcountry, it is the one constant item on the menu at every function- from birthday parties to funerals.

Growing up, my friends and I would poke fun at the copious amounts of the stuff the grown-ups ( especially our mothers) would consume on a daily basis. At the crack of dawn, you best believe a big sufuria (aluminum pot) of tea would be steaming away in a kitchen near you. The contents of which would be then be transferred, with utmost reverence, into a big thermos flask. Hot cupfuls of it would then be consumed for breakfast, at 10 am, and with lunch. By 4 o’clock a there would be a fresh pot of evening tea, the last drops of which would be drained after dinner.

Several decades later, I have become one of ‘those mums’ who just cant think in the morning without some ‘shai’ in my system.:-)

Did you know that Kenyan tea is one of the best teas in the world? Kenyan black tea is recognized internationally for its high quality and robust flavor that creates rich infusions that are enjoyed the world over. Usually consumed in ground or tea bag form, it boasts a wide range of health benefits such as boosting heart health, better digestion, and increased energy levels. Kenyan black tea is also rumored to cause big smiles to miraculously appear on the faces of those who drink it- probably why Kenyans are known to be some of the friendliest people on the planet.

My current favorite brand of Kenyan black tea is Kericho gold. I love everything about it, from the classy packaging to the amazing strong flavor. Kenyan tea is usually mixed with milk, but can be made without depending on your preferences. Throw in some spices like ginger and cardamom and voila, you are in chai heaven.

Now, since in the Kenyan book of basic life skills, making a good cup of chai is ranked right up there with ‘how to safely cross the road’, let’s make some lovely chai together, shall we? 🙂

Kenyan Chai (Kenyan tea) Recipe

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Ingredients

• 2 and 1/2 cups whole milk

• 1 and 1/2 cups water

• 2 and 1/2 tsp ginger powder

• 3 tsp ground cardamom powder

• 1 tbs Kenyan black tea leaves

• Sugar / honey or preferred sweetener to taste (optional)

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equipment

• Deep saucepan / cooking pot ( sufuria)

• Hot water kettle (optional)

• Sieve / strainer

• Plastic jug ( preferably one with a wide top )

• Vaccum flask (for liquids) or tea pot

• Mug / Tea cup

• Tea spoon

• Cooker

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Directions

• Fill the electric kettle to the mark and set it to boil. Once the water boils measure out 1 and 1/2 cups and pour into the saucepan and place on your cooker. Set the heat to medium. If you do not have an electric kettle, measure out the 1 and 1/2 cups cold water and pour it into the saucepan, and set it on the cooker on medium heat.
• Once the water starts warming up, add the tea leaves, ginger and cardamom powder to the water and let it simmer.
• Once it is simmering, add the milk and bring it to a boil. Make sure to keep an eye on it after adding the milk as the mixture will rise as it is coming to a boil and could easily boil over.
• Switch off the cooker and allow the chai/tea mixture to sit for 2-5 minutes in the saucepan.
• Turn the cooker back on on low heat and let the tea simmer for about 3 minutes and bring to a boil.
• Turn off the heat. Use pot holders or oven gloves to remove the hot saucepan from the cooker and set it aside.
• Place the sieve on the jug and carefully pour the tea into the sieve to strain out the tea leaves. Once all of it is in the jug, remove the sieve and discard the tea leaves.
• Pour the chai/tea from the jug into a clean teapot or a vacuum flask to keep it hot if you will not be serving it immediately.
• Serve Kenyan chai in your favourite mug or tea cup with some sugar, honey or favourite sweetener to taste.
• Kenyan chai is best enjoyed hot on its own or with mahamri, mandazi, cookies, or bread.