A rich, sweet tea brewed with loose black tea leaves, milk, cardamom, and cinnamon, simmered until deeply aromatic. This beloved drink is served throughout the day and forms the backbone of Djiboutian hospitality.
Ingredients
4 tsp loose black tea leaves
500ml whole milk
250ml water
4 cardamom pods, crushed
1 small cinnamon stick
4 tbsp sugar
2 whole cloves
Instructions
1Bring the water to a boil in a small saucepan. Add the loose tea leaves and let them steep for two minutes over medium heat.
2Add the crushed cardamom pods, cinnamon stick, and cloves to the tea. Simmer for one minute to release the spice aromas.
3Pour in the milk and add the sugar. Stir to combine and bring the mixture to a gentle boil, watching carefully to prevent it from boiling over.
4Reduce heat and simmer for three minutes, allowing the tea to develop a rich caramel color and the spices to infuse fully into the milky liquid.
5Strain the tea through a fine mesh strainer into cups. Serve immediately, piping hot, with extra sugar on the side if desired.
Did You Know?
In Djibouti, refusing a cup of shaah haleeb offered by a host is considered deeply impolite, and the tea is often poured from a height to create a frothy top.