Borena-Style Spiced Tea and Ambasha Bread Plate

Prepare the spiced tea base by steeping high-quality black tea leaves in hot water for 3-5 minutes, adding bruised green cardamom pods to infuse the aroma.

Gently warm the camel milk in a small saucepan over low heat until steaming—do not let it boil—then whisk it into the tea to create a creamy, fragrant infusion.

Lightly toast the slice of crusty, slightly sweet wheat Ambasha bread on a flat griddle until the edges are golden and warm to the touch.

Serve the tea in a traditional glass alongside the warm bread, allowing the aroma of cardamom to permeate the meal. Enjoy by dipping the bread into the spiced milk tea.