The Horn Chai

The Only Chai That Matters — From Our Stove to Yours

A Bold Cup, Rooted in Tradition

This is how we make chai in Somali homes: boiled hot, brewed strong, and full of spice. No powders. No syrups. No shortcuts. Just bold Kenyan CTC black tea and a spice blend we grew up on.

The same mix we serve daily at The Horn in Nashville is now yours to brew at home, whether you grew up on chai or are just discovering the magic of cardamom.

What’s Inside

• 4 oz bag of loose-leaf Somali chai (brews about 16–20 cups)
• Handcrafted with Kenyan black tea + traditional spices

Why Kenyan Tea?

We source our black tea from the Kenyan highlands, where rich soil and cool climates create bold, brisk flavor. CTC (Crush-Tear-Curl) tea brews quickly, delivers deep color, and pairs perfectly with spices.

It’s not as malty as Assam. Not as floral as Darjeeling. It’s balanced, bold, and perfect for Somali chai.

Brew It The Horn Way

1. Mix 2 cups water + 1 cup milk
2. Add 2 tablespoons of chai mix
3. Bring to a boil, then simmer
4. Strain and sweeten — brown sugar hits just right

Enjoy it hot, iced, or with oat milk if that’s your thing.

The Only Chai That Matters. Brew it the way we do.

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