Ginger-Spiced Ethiopian Coffee Chai
A warm, aromatic beverage blending traditional Ethiopian coffee with spicy ginger chai flavors. This african-inspired cocktails & drinks ready in about 25 minutes brings together water, Ethiopian coffee beans, coarsely ground, inch piece 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.
Ingredients
- 3 cups water
- 3 tbsp Ethiopian coffee beans, coarsely ground
- 1 inch piece fresh ginger, sliced thin
- 2 tsp black tea leaves
- 3 pods cardamom pods, crushed
- 1 stick cinnamon stick
- 3 whole cloves
- 1 cup milk
- 2 tbsp honey
Instructions
- 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.
- 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.
- Step 3: Strain the mixture through a fine mesh sieve into a clean pot, discarding solids.
- 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.
- Step 5: Pour into mugs and serve immediately for a soothing, spiced coffee chai experience.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Ginger-Spiced Ethiopian Coffee Chai take to make?
Total time is about 25 minutes (5 min prep + 20 min cook). Most home bartenders find this fits a single afternoon; scale up the batch for parties or pitchers.
How do I store leftover Ginger-Spiced Ethiopian Coffee Chai?
Refrigerate any leftover ginger-spiced ethiopian coffee chai in a sealed pitcher or jar for up to 3–4 days. Do not reheat — drinks are served chilled. If the recipe uses sparkling water or fresh herbs, hold those back and add fresh just before pouring so the drink stays bright and fizzy.
Can I substitute ingredients in Ginger-Spiced Ethiopian Coffee Chai?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Ginger-Spiced Ethiopian Coffee Chai for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Ginger-Spiced Ethiopian Coffee Chai?
African cocktails & drinks like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
