Lunch · Ethiopian · 10 min
Borena-Style Spiced Tea and Ambasha Bread Plate
- Calories
- 254
- Protein
- 7g
- Carbs
- 43g
- Fat
- 7g
Ingredients
- 30 g ambasha bread
- 150 ml whole camel milk
- 150 ml water
- 1 tsp black tea leaves
- 3 each cardamom
- 1 tbsp honey
- 0.5 each cinnamon stick
- 2 each whole cloves
Method
- 01In a small saucepan, bring 150 ml water to a simmer. Add loose leaf black tea, crushed green cardamom pods, cinnamon stick, and whole cloves. Simmer gently for 4 minutes to steep and extract spices.
- 02Pour whole camel milk into the spiced tea mixture and steam gently over medium-low heat until hot and micro-foamed, about 3 minutes. Do not boil.
- 03Strain tea through a fine mesh sieve into a teacup or glass to remove leaves and whole spices.
- 04Stir in honey until fully dissolved.
- 05Warm slice of ambasha bread in a dry skillet over medium heat for 1 minute per side until fragrant and lightly toasted.
- 06Serve hot spiced camel milk tea immediately alongside warm ambasha bread for dipping.
Cook it with the whole plan around it
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