Name: Shy ben laben (Ethiopian white spiced tea) by Saba’s Ethiopian Restaurant
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 6
Ingredients: 1 litre (4 cups) milk; 30 gm loose-leaf black tea; 2 cassia quills, or large cinnamon quills, broken into pieces; 1 tbsp tbsp white sugar or light unrefined sugar such as coconut sugar; 1 tbsp Amarula, to taste (optional); 1 tsp cloves; 1 tsp cardamom pods

“This is like a chai latte, but so much better,” says Saba Alemayoh, owner of the now-closed Saba’s Ethiopian Restaurant in Melbourne. “It’s a great winter warmer, especially with a splash of Amarula – a liqueur from South Africa that has lovely earthy flavours.”

Ingredients

1 litre (4 cups) milk

30 gm loose-leaf black tea

2 cassia quills, or large cinnamon quills, broken into pieces

1 tbsp tbsp white sugar or light unrefined sugar such as coconut sugar

1 tbsp Amarula, to taste (optional)

1 tsp cloves

1 tsp cardamom pods

Method

1.Combine all ingredients in a stove-top tea pot or saucepan over low heat and simmer until infused (10-15 minutes). (You will need to open the top and stir it once in a while to stop overflow.)

2.Strain tea into cups and serve, adding extra sugar or Amarula if desired.

If substituting a dairy alternative, choose one with a subtle flavour and creamy texture, such as oat milk. 30gm loose tea leaves will produce a strong-flavoured tea. Add less if you prefer a weaker tea.
Notes

Profile Saba Alemayoh

Styling by Vivien Walsh