Shai Magnan (Sudanese Burned Milk Tea)

Updated Oct. 14, 2025

Time Information

• Total Time: 15 minutes

• Prep Time: 5 minutes

• Cook Time: 10 minutes

Ingredients (Serves 4)

• 4 cups milk of choice (dairy or unsweetened nondairy, e.g., oat, almond, or coconut milk)

• 3 tablespoons molasses (blackstrap preferred for depth) or ¼ cup dark brown sugar, packed

• 1 small pinch of fine sea salt

• 1 tablespoon cardamom pods, lightly crushed

• 5 star anise pods, broken into small pieces

• 1 teaspoon whole cloves

• 1 teaspoon ground ginger

• 2 cinnamon sticks (4-inch each)

• 4 tablespoons loose black tea leaves (or contents of 6–8 black tea bags, e.g., Assam or Darjeeling)

Preparation (Step-by-Step)

Step 1: Infuse Spices in Milk

Pour 2 cups of milk into a medium saucepan. Add molasses (or brown sugar), salt, crushed cardamom, broken star anise, cloves, ground ginger, and cinnamon sticks. Heat over medium-high heat until small bubbles form at the edges (2–3 minutes). Reduce heat to low and simmer slowly for 8 minutes—this gentle caramelization of milk creates the "burned" tea’s signature depth. Stir occasionally to prevent uneven browning.

Step 2: Brew the Tea

Once the milk-spice mixture has simmered for 8 minutes, increase heat to medium and bring to a gentle boil. Add the loose black tea leaves (or tea bags) and stir vigorously. Reduce heat to low and steep exactly 1 minute, stirring frequently to avoid boiling over. After 1 minute, remove from heat and stir in the remaining 2 cups of milk. Let rest 2 minutes to allow flavors to fully meld.

Step 3: Strain and Serve

Place a fine-mesh sieve over a teapot or serving pitcher. Pour the mixture through the sieve to discard tea leaves and spices. Divide the strained tea among 4 cups and serve immediately. For authenticity, use small, shallow cups to showcase the rich amber hue.

Chef’s Notes & Variations

• "Burned Milk" Clarification: The "burned" effect is intentional caramelization, not scorching. If milk browns too quickly, reduce heat to the lowest setting.

• Pumpkin Spice Shortcut: Use 6–8 pumpkin spice tea bags (verify they include cardamom, cinnamon, cloves, and anise). Steep tea bags in hot water for 3 minutes, then combine with spiced milk.

• Non-Dairy Adaptations: Oat milk (unsweetened) pairs well—add 1–2 tablespoons brown sugar. Almond milk may require extra sugar for sweetness.

• 5-Spice Substitute: Replace whole spices with 1 tablespoon Chinese 5-spice powder (boosts licorice and anise notes).

• Batch Preparation: Prepare the spiced milk base (Steps 1–2) up to 3 days ahead; refrigerate. Reheat ½ cup base with ½ cup fresh milk, add 1–2 tablespoons brewed tea, and steep 2 minutes.

Enjoy the traditional Sudanese blend, where each sip balances sweet, smoky, and aromatic notes!