Somali Chai vs Karak vs Masala Chai

Three styles. Three cultures. One shared ritual.

Chai isn’t one recipe, it’s a language. And every culture speaks it a little differently.

At The Horn, we serve Somali chai, brewed bold, spiced with intention, and rooted in East African tradition. But we honor every chai style that’s steeped its way into kitchens, markets, and street corners around the world.

Here’s a closer look at three beloved versions: Somali Chai, Karak Chai, and Masala Chai. How they’re made, what makes them distinct, and why each one matters.

Somali Chai

Where it’s from: Somalia & the Horn of Africa
Flavor: Sweet, strong, and smooth
Base: Kenyan black tea
Spices: Cardamom, cinnamon, clove (minimal, but long-steeped)
Milk & Sweetener: Brewed black with milk added later

At The Horn:
This is our core. It’s not flashy or overly spiced. Just a deep, fragrant flavor brewed slowly.
We don’t serve it to impress. We serve it to connect.
👉 Shop our Somali Chai Mix

Karak Chai

Where it’s from: UAE, Oman, Qatar, Saudi Arabia
Flavor: Rich, creamy, indulgent
Base: Assam tea
Spices: Cardamom (sometimes saffron or ginger)
Milk & Sweetener: Condensed or evaporated milk + sugar

Why We Love It:
It's a dessert in a cup. Heavy, smooth, and perfect for a sweet break.

Masala Chai

Where it’s from: India
Flavor: Spiced, complex, aromatic
Base: Assam or blended black tea
Spices: Cardamom, ginger, clove, black pepper, cinnamon (varies by region)
Milk & Sweetener: Boiled with milk and sugar

Why We Love It:
Every family has their own recipe. It’s a chai style built on creativity and culture. 

One Ritual. Many Stories.

Somali. Karak. Masala.
Different recipes. Same purpose.

To slow down. To gather. To welcome someone in.

👉 Try Somali Chai from The Horn