Published Oct. 10, 2025
Julia Gartland for The New York Times. Food Stylist: Samantha Seneviratne.
Total Time15 minutesPrep Time5 minutesCook Time10 minutes
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A style of milk tea from Sudan, shai magnan is typically made by cooking milk down to a deep golden brown. Black tea is brewed in a separate pot with spices and sugar, then eventually poured gently into the browned milk. Spattering ensues, and, for the uninitiated, it could prompt some dodging to avoid hot milk burns. Here, molasses, with its robust sweet-savoriness, mimics the nuanced flavor of…
Published Oct. 10, 2025
Julia Gartland for The New York Times. Food Stylist: Samantha Seneviratne.
Total Time15 minutesPrep Time5 minutesCook Time10 minutes
Rating(0)CommentsRead comments
A style of milk tea from Sudan, shai magnan is typically made by cooking milk down to a deep golden brown. Black tea is brewed in a separate pot with spices and sugar, then eventually poured gently into the browned milk. Spattering ensues, and, for the uninitiated, it could prompt some dodging to avoid hot milk burns. Here, molasses, with its robust sweet-savoriness, mimics the nuanced flavor of the cooked milk without having to cook it down. It’s a shortcut that results in a similar brew for an anytime cup to enjoy on its own or with a favorite butter cookie or shortbread.
Featured in: The Spiced Tea That Starts the Day in Sudan
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Ingredients
Yield:4 servings
- 4cups milk of choice, dairy or unsweetened nondairy
- 3tablespoons molasses, such as blackstrap, or ¼ cup dark brown sugar, packed
- Salt
- 1tablespoon cardamom pods, crushed open
- 5star anise pods, broken into pieces
- 1teaspoon whole cloves
- 1teaspoon ground ginger
- 2cinnamon sticks
- 4tablespoons loose black tea leaves (or contents of 6 to 8 teabags)
Nutritional analysis per serving (4 servings)
207 calories; 9 grams fat; 5 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 26 grams carbohydrates; 2 grams dietary fiber; 22 grams sugars; 8 grams protein; 640 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Preparation
Step 1
Pour 2 cups milk in a medium pot set over medium-high heat. Add the molasses, a pinch of salt, cardamom, star anise, cloves, ginger and cinnamon. 1.
Step 2
Bring to a boil and reduce heat to low. Simmer for 8 minutes. Stir, add the tea leaves and allow to steep with spices, stirring frequently to keep milk from boiling over, about 1 minute. Remove from heat and stir in the remaining milk. 1.
Step 3
Place a fine-mesh sieve over a teapot or serving container. Pour in the liquid, and discard the leaves and spices. Divide among 4 cups and serve immediately.
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