Kenyan Spiced Cardamom Wellness Chai
Robust Kenyan CTC simmered with cardamom, cinnamon and cloves, then finished with milk and raw honey: brisk, full-bodied and deeply spiced.
Kenyan CTC (Crush-Tear-Curl) is the workhorse of African black tea—small, dense pellets that release a deeply coppery, malty brew with a brisk, almost peppery edge. That intensity is exactly what a proper chai needs: a base that won't be drowned out by spices.
Cardamom is the heart of this chai. Its warming, slightly camphor-like aroma is the signature of the spiced tea poured across East Africa and South Asia, and by custom it is the spice that goes into the cup after a heavy meal. Pair it with cinnamon and cloves and you get a trio that warms the whole mug from the core.
Simmering the tea in milk and water (a decoction method) is the key to extracting Kenyan's full body. Five minutes on low heat pulls out the malt and tannins, while the spices have time to bloom. A spoon of raw honey at the end softens the briskness without burying the spice.
Drink this on cold mornings or after a long meal. The combination of caffeine (Kenyan black sits at level 3 of 3 on our scale), warming spices, and milk fats makes it more filling than a coffee, and slower to drink.
Ingredients
- 2 tsp Kenyan CTC black tea
- 1 cup water
- 1 cup whole milk (or oat milk)
- 4 green cardamom pods, lightly crushed
- 1 small cinnamon stick
- 3 whole cloves
- 1 tbsp raw honey
- Pinch of fresh ground black pepper (optional)
How to make it
- 1In a small saucepan, bring water to a boil with cardamom, cinnamon, and cloves. Simmer 3 minutes to release the spices' oils.
- 2Add the Kenyan tea and simmer another 2 minutes.
- 3Pour in the milk and bring back to a gentle simmer (do not boil). Cook 2 more minutes, stirring occasionally.
- 4Remove from heat. Strain into a mug, pressing the spices to extract maximum flavor.
- 5Let cool 1 minute, stir in honey and pepper if using. Sip slowly while warm.
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