Ginger-Spiced Ethiopian Coffee Chai

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A warm, aromatic beverage blending traditional Ethiopian coffee with spicy ginger chai flavors. This Ethiopian-inspired recipe, ready in about 25 minutes, brings together water, Ethiopian coffee beans, coarsely ground, fresh ginger, sliced thin for a refreshing, crowd-pleasing drink — a bright, easy pour for parties, gatherings, or any warm-weather afternoon when you want something festive without alcohol-only options. Each serving lands at about 110 calories and feeds 3, so it works for entertaining, brunch, or a non-alcoholic option at the bar cart. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 5 min Cook: 20 min Serves 3 Ethiopian cuisine 110 cal/serving
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Ingredients

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Instructions

  1. Step 1: Combine 3 cups water, 1 inch thinly sliced fresh ginger, 3 crushed cardamom pods, 1 cinnamon stick, and 3 whole cloves in a medium saucepan. Bring to a boil over medium-high heat, then reduce heat and simmer for 10 minutes to infuse flavors.
  2. Step 2: Add 3 tbsp coarsely ground Ethiopian coffee beans and 2 tsp black tea leaves to the simmering spiced water. Stir, then remove from heat and steep covered for 5 minutes.
  3. Step 3: Strain the mixture through a fine mesh sieve into a clean pot, discarding solids.
  4. Step 4: Return the strained liquid to low heat and stir in 1 cup milk and 2 tbsp honey. Warm gently for 3-4 minutes until hot but not boiling, stirring occasionally.
  5. Step 5: Pour into mugs and serve immediately for a soothing, spiced coffee chai experience.

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