Hi, I'm WANGECI .Welcome to my online home where I show you how to cook tasty food and make amazing things for your home

20150102_111032The Weather in Nairobi has been scotching hot the last few weeks definitely not weather that inspires you to make a cuppa. But being a typical Kenya or should I say a mathe (mother or oldish woman) in the making I love my tea on weekend mornings. On weekdays I barely have time to eat breakfast leave alone time to brew (not sure if tea is brewed J ) a nice cup of tea. So Saturday mornings I wake up make pancakes (See my challenge of making  52 different pancakes this year) put my spices in a pestle and mortar pound pound and make me a nice cup of tea. I love this routine. This tea is fantastic. It’s nothing the like supermarket tea masala. It’s spicy and smooth and its fantastic on cold mornings. The rosemary leaves in tea is a always a winner for me, you can use the rosemary leaves alone or even mix it with your supermarket masala. It is great. Hope you and your family will love it as much as I do.   Happy Cooking!!

Masala Tea

Prep Time: 3 minutes

Cook Time: 15 minutes

Total Time: 18 minutes

Yield: 4-6


  1. 500ml milk
  2. 400ml water (I like my tea milky so this can be adjusted depending on your preference)
  3. 5 pieces cardamom
  4. 1 tablespoon dried rosemary leaves
  5. 3-4 pieces of dried ginger (available at Indian spice shops, bought mine in Mombasa, you can use a teaspoon of ginger instead)
  6. 3 pieces cinnamon sticks
  7. 2 pieces black peppercorn
  8. 1 tablespoon tea leaves


Bruise the spices in a pestle and mortar. NOTE I said BRUISE not grind meaning just pound up to break them but not to completely grind them

At this point make the tea as you normally would with your normal tea masala

How I do it; I put everything in at one and put the mixture on low heat and let it brew for about 10-15mins till it boils. This was my tea gets nice and dark

Happy Drinking!!