Shaah Bigays Somali Spice Tea Food

SHAAH CADAYS (SOMALI SPICED TEA WITH 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 (SOMALI TEA)

Steps:

• Add tea bag, cardamom seeds, cloves and sugar to a large mug. Add boiling water.
• Stir well, the tea bag may break open but that's ok because it will be strained.
• Add the milk or Nido to another mug then strain tea into that mug. Stir and serve.

SHAAH BIGAYS - SOMALI SPICE TEA

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.

CRANBERRY SPICE TEA

Steps:

• Heat all ingredients to boiling; reduce heat.
• Simmer uncovered 20 minutes, stirring occasionally.
• Remove cinnamon sticks.
• Serve tea warm.