🍵 Adeni tea
Adeni tea (shai adani) is a sweet, spiced milk tea from the Yemeni port city of Aden. Black tea is boiled with milk, sugar, cardamom, cloves and cinnamon until strong, creamy and fragrant, then poured hot into small glasses. It is drunk throughout the day, at breakfast, in the afternoon and with snacks, and is a fixture of Yemeni cafés.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 500 ml water
- 3 tsp loose black tea
- 400 ml milk
- 4 tbsp sugar
- 5 cardamom pods, lightly crushed
- 4 cloves
- 1 small cinnamon stick
Method
- Bring the water to the boil with the cardamom, cloves and cinnamon and simmer for 3 minutes.
- Add the tea and sugar and boil for 2 minutes.
- Pour in the milk and bring back to the boil, letting it rise once or twice.
- Strain into small glasses and serve hot.
How to make it lighter
- Sugar is most of the calories: halve it and let the spices carry the flavour.
- Use semi-skimmed milk or more water and less milk for a lighter cup.
- Drink it from small glasses — about 150 ml per glass is the traditional size.
History
Aden was a major Indian Ocean port with close links to India, and its spiced milk tea is often compared with Indian masala chai. Adeni tea is now drunk across Yemen and has become popular in Yemeni cafés in Saudi Arabia and other Gulf countries.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →