KENYAN TANGAWIZI CHAI - GINGER TEA WITH MILK

Tangawizi is a Swahili word that means ginger, in English. This flavorful Kenyan Tangawizi Chai (ginger tea with milk) is the perfect comfort drink and will definitely have you asking for more!

I am encouraged to share more recipes from East Africa, seeing how well you guys are loving my East African Kuku Paka and Pilau Masala recipes! Tangawizi chai has always been on my bucket list of to-do recipes, more so because I drink it almost daily! I started drinking ginger tea during my teenage years and I haven't stopped since! This is particularly a wonderful drink for the cold winter months.

Now, I can't really say who taught me how to make Tangawizi tea. It is just one of those things you pick up, growing up in East Africa. For those of you who do not know, the average Kenyan family drinks black tea for breakfast, daily. As a child growing up in Kenya in the 80s, I remember already drinking black tea from around the age of three (things have certainly changed now and parents know better - no caffeinated drinks for children)!

This healthy African tea is so full of flavor, and I have a feeling you will love it as much as we do.

BENEFITS

Tangawizi (ginger) tea has numerous health benefits. Some of these include:-

Helps reduce nausea and vomiting - contains gingerols and shogaols which help relieve symptoms from nausea and vomiting.
Pain relief - Tangawizi has anti-inflammatory effects which means it aids in pain reduction. A recent study has even shown that ginger can aid in reducing menstrual pain.
Weight-loss - a study has also shown that ginger may aid in weight loss by controlling the appetite, suppressing the metabolic process that contributes to the storage of fat as well as lower intestinal fat absorption.
Ginger and testosterone - A study conducted in 2018 showed that ginger supplementation enhances the production of testosterone in males.

I could go on and on but I think these are a few good enough reasons for you to drink your tangawizi chai or ginger tea! Well, not to forget the taste, of course!!

INGREDIENTS

Here is what you will need to make this ginger tea with milk recipe. The exact measurements are on the recipe card.

Black tea leaves - I would advise you to choose strong-tasting black tea leaves. We traditionally use chai black tea in Africa for this recipe but you can also use Assam tea or black smoked Lapsang Souchong tea. I would not recommend using Earl Grey, since most varieties have a weaker black tea taste.
Ginger - use fresh or ground (powdered) ginger.
Milk - you will also need some milk. For a vegan, paleo, and low carb option, use plant-based milk alternatives such as coconut, soy, or almond milk.
Water - to dilute the milk.
Sweetener (optional) - use regular or paleo sugar alternatives, or a suitable sugar-free alternative if you like your tea sweet. I personally do not like my tea sweet and like to skip the sweetener altogether.

HOW TO MAKE KENYAN TANGAWIZI CHAI (GINGER TEA WITH MILK)

Add water and sliced ginger pieces or ginger powder to a medium-sized pot and set it on the stovetop, under medium heat.
Allow the water to come to a boil, then add the milk. Allow this to come to a boil as well. You want to keep an eye on the water-milk mixture to make sure it does not spill over.
Next, reduce the heat to a low, stir in the black tea leaves, then allow this to also come to a boil.
Once boiled, switch off the heat, set the pot aside, and pass the ginger tea through a sieve to separate the tea leaves, into a thermos flask or a pot.
Pour into cups and serve hot.

STORAGE AND RECIPE VARIATION

Storage - there are some things that do not work so well with refrigeration and this tangawizi (ginger milk with tea is one of them)!! The best way to preserve this tea is to keep it in a thermos flask and consume it within a day!

Recipe Variation - use your favorite plant milk substitutes (almond, coconut, or soy milk) for a vegan alternative. I love to use milk to water ratio of 1:1, but feel free to use more or less, depending on how creamy you like your tea. I have used fresh ginger to make this tea. You can substitute this for a tablespoon of ground ginger.