Rwandan Ginger Tea Recipe

When you visit Rwanda, you are sure to taste Ginger Tea. It is a warm creamy tea with milk, very similar to Indian Chai. However, instead of a masala, or spice mix, of a combination of cloves, cinnamon, ginger, cardamom, Rwandan black tea is blended solely with ginger. The fresh ginger adds something so lively and sweet to the chai, and the combination of locally grown black tea with sugar, milk and ginger is addictive. The result is a smooth and luxurious Rwandan Ginger Tea.


Just as Indian Chai was a local adaptation from the British tea planters who brought the tea industry there, Rwandan Ginger Tea was created when local people added local botanicals to the black tea that was being grown in Rwanda from the 1950's. The rich and creamy blend, made with fresh local milk, quickly became a favorite at breakfast and any time Rwandans wanted to show a warm welcome to friends and family.


A relatively modern addition to the local food culture, it is one that has stuck...and thankfully so. It is frequently served with a famous local donut called Mandazi. Seasoned with cardamom, cinnamon and coconut, these small pieces of fried dough are the perfect compliment to Rwandan Ginger Tea. 



You will need:

2 teaspoons of Firepot Breakfast tea, Ceylon tea, or Italian Grey

1 teaspoon of grated fresh ginger root

3 teaspoons of sugar 

1 cup of milk


to make:

In a saucepan, add 1 cup of water. Heat to boiling and add 2 teaspoons of black tea and 1 teaspoon of grated fresh ginger root. Reduce heat from a boil and steep over low heat for 4 minutes. Add 3 teaspoons of sugar and 1 cup of milk. Tea to desired temperature and strain.






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