Somali Tea recipe served in a glass, by Pekin the Chef
Aug 04 2026
Restaurants›Kismayo Kitchen›Somali Tea Recipe

Somali Tea Recipe

Inspired by Kismayo Kitchen
Time20m
Serves4

Spiced tea with a blend of herbs.

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Ingredients

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Tea Base

Spice & Herb Blend

Finishing

Method

Tea Base

  1. 1

    Bring water to a simmer

    Pour 4 cups of water into a medium saucepan and bring it to a gentle simmer over medium heat.

  2. 2

    Add tea and sugar

    Add 3 tsp black tea leaves (or 3 tea bags) and 2 tbs sugar to the simmering water. Stir briefly to combine.

Spice & Herb Blend

  1. 3

    Add whole spices and ginger

    Add the lightly crushed 6 cardamom pods, 4 cloves, 1 cinnamon stick, and 1 tbs thinly sliced fresh ginger to the pot. If using peppercorns, add them now.

  2. 4

    Simmer to extract flavors

    Reduce heat to low and let the tea and spices simmer gently for 8–10 minutes, uncovered or partially covered, allowing the spices to infuse and the liquid to reduce slightly. Stir once or twice to prevent sticking.

  3. 5

    Add optional mint or green tea

    If using fresh mint or a small amount of green tea for herbaceousness, add 1 tsp now and simmer an additional 1 minute. Do not over-steep to avoid bitterness.

Finishing

  1. 6

    Add milk and finish brewing

    Raise the heat slightly and pour in 1 cup of whole milk or evaporated milk. Bring the mixture back to a gentle simmer (do not boil vigorously) and simmer for 2–3 minutes so the milk takes on the spice flavors. Taste and add more sugar if desired.

  2. 7

    Strain and serve

    Remove the pan from heat. Using a fine-mesh strainer, strain the tea into a teapot or directly into cups to remove tea leaves, spices, and ginger. Serve hot.

  3. 8

    Garnish (optional)

    If desired, garnish each cup with a light sprinkle of ground cardamom or a small mint leaf. Adjust sugar to taste at the table.

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