This Ethiopian-style lemon honey tea brews black tea with warming spices like cinnamon, clove, and cardamom, then finishes with honey and fresh lemon juice for an aromatic, comforting drink known locally as shai, ready in 15 minutes. In Ethiopian culture, shai is more than just tea. It’s a ritual of hospitality, a moment to slow down, and a warming embrace served in small glasses. This version honors that tradition while bringing fresh lemon into the mix, brightening the deep spices and creating a drink that tastes both ancient and modern. If you’re exploring more of the continent’s citrus cooking, our West African-style lemon pepper chicken is a great next stop.
Quick answer: Black tea brewed with warm spices like cinnamon, clove, and cardamom, sweetened with honey, and finished with fresh lemon juice. This traditional Ethiopian shai is aromatic, comforting, and ready in 15 minutes. Serve it hot and strong.
Pour the water into a saucepan and bring to a rolling boil. Add the cinnamon stick, whole cloves, and crushed cardamom pods. Let the spices steep in the hot water for about 2 minutes to infuse their aromas.
Add the black tea leaves or tea bags to the spiced water. If using loose leaf tea, you may want to use a small infuser or strainer to keep the leaves contained.
Let the tea steep for about 5-7 minutes. The longer it steeps, the stronger and more robust the flavor will be. Ethiopian shai is traditionally quite strong, so don't be afraid to brew it well.
Strain the tea into cups using a fine-mesh strainer, leaving the spices behind in the pot. Pour evenly between the two cups.
Stir in the honey while the tea is still hot, allowing it to dissolve completely. Taste and add more honey if you prefer it sweeter.
Finish each cup with a squeeze of fresh lemon juice and a thin lemon slice floating on top. Serve immediately while fragrant and hot.
Yes, absolutely. Double or triple the amounts as needed. The spice-to-water ratio stays the same. You can also prepare a spice-infused tea base and store it in the refrigerator for up to 2 days, then reheat and add fresh honey and lemon when you're ready to serve.
Cardamom is essential to authentic shai, but if you can't find the whole pods, use 1/4 teaspoon of ground cardamom seeds. Add it to the water at the beginning so it has time to infuse. You could also substitute with a small piece of fresh ginger for a different but delicious warm spice note.
While traditional Ethiopian shai is served without milk, you can add a splash if you prefer a creamer tea. However, the milk may dull the bright citrus finish from the lemon. Try it both ways to see which you prefer.
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