The Only Chai That Matters — From Our Stove to Yours
A Bold Cup, Rooted in Tradition
This is how we do chai in Somali homes: boiled hot, brewed strong, and full of spice. No powders. No syrups. No shortcuts. Just Kenyan CTC black tea and a blend of spices passed down through generations.
The same mix we serve daily at The Horn in Nashville is now yours to brew at home — whether you grew up on Somali chai or just found out what cardamom tastes like.
What’s Inside
A 4 ounce bag of loose-leaf Somali chai (brews 20–25 cups)
Why Kenyan Tea?
We source our black tea from the highlands of Kenya, where cool climates and rich soil produce bold, brisk, and rich flavor. It’s a CTC (Crush-Tear-Curl) tea — quick to brew, rich in color, and the perfect base for our spices.
It’s not as malty as Assam. Not floral like Darjeeling. It’s balanced and built for spice. Exactly what Somali chai demands.
How to Brew the The Horn Way
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Mix 2 cups water + 1 cup milk
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Add 2 tablespoons of chai mix
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Bring to a boil and let it simmer
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Strain and sweeten — brown sugar hits just right
Try it hot, iced, or with oat milk if that’s your thing.
From Our Family to Yours
From refugee kitchens to café counters in Nashville, this chai tells our story. Now it’s ready for yours.
The Only Chai That Matters.
Brew it how we do.