Cold weather comfort: How to make spicy Somali tea (Shaah) at home

As temperatures drop across much of the Northern Hemisphere, many are turning to warm, spiced drinks to fend off the chill.

One aromatic and comforting option growing in popularity is Somali Shaah — a traditional spiced tea from the Horn of Africa. Known for its bold flavours, warming spices and cultural significance, Somali Shaah is the perfect cold-weather companion. Best of all, it’s easier to make at home than you might think.

What is Somali Shaah?

Somali Shaah is a sweet, milky tea infused with a blend of spices such as cardamom, cinnamon, ginger and cloves. Unlike the chai many Kenyans are used to, Somali Shaah typically uses less milk and is often enjoyed after meals or during social gatherings.

“Shaah isn’t just a drink, it’s a ritual. It brings families together, warms the soul, and awakens the senses with every sip,” says Amal Warsame, a Somali chef at BBS Mall.

The spices in Somali Shaah aren’t just flavourful, they also offer natural health benefits.

Ginger boosts immunity, cardamom aids digestion, and cloves are known for their soothing properties. Combined with strong black tea and a hint of sugar, Somali Shaah is the ideal drink to brighten up a cold July day.

Ingredients:

2 cups water

1 cup milk

2 black tea bags (or 2 tsp loose-leaf black tea)

3 cardamom pods, slightly crushed

1 small cinnamon stick or 1 tsp ground cinnamon

3 whole cloves

1 small piece of fresh ginger (approx. 1 inch), thinly sliced or grated

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2–3 tsp sugar (or to taste)

Optional: a pinch of black pepper or star anise for extra spice

Method

In a medium saucepan, bring the water to a boil. Add the cardamom, cinnamon, cloves and sliced ginger. Reduce heat and simmer for 5–7 minutes to allow the spices to infuse.

Add the tea bags or loose-leaf tea to the spiced water. Let it steep for 3–5 minutes, depending on how strong you’d like the tea. For a stronger brew, let it simmer a little longer.

Stir in the sugar while the tea is still hot, so it dissolves fully. Taste and adjust the sweetness to your liking.

Pour in the milk and return to a gentle boil. Allow it to simmer for another 2–3 minutes, stirring occasionally.

Remove from the heat and strain the tea into cups or glasses to remove the spices and tea leaves. Serve hot — ideally in small tea glasses or your favourite mug.

Somali Shaah is often accompanied by light snacks such as muufo (flatbread), sambusa, or dates. But it’s just as lovely on its own — especially when enjoyed under a cosy blanket, with good company and conversation.