Method
- In a heavy saucepan, combine water, smashed ginger, cracked cardamom and cinnamon. Bring to a boil and cook 4 minutes.
- Add the loose tea. Boil hard for 90 seconds — Maldivian sai is brewed strong.
- Pour in milk. Bring back to a gentle simmer.
- Pour in the milk; bring back to a gentle simmer over medium heat.
- Add sugar; stir to dissolve completely throughout the tea.
- Serve hot. Pair with mas roshi or boakibaa.
Common questions
Can Sai (Maldivian Tea) be made ahead?
Sai (Maldivian Tea) is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 8 minutes.
Is Sai (Maldivian Tea) spicy?
Sai (Maldivian Tea) as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is Sai (Maldivian Tea) vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is Sai (Maldivian Tea) to make at home?
Sai (Maldivian Tea) is approachable for a home cook with basic stove skills — total time about 13 minutes, no special technique required.
Can Sai (Maldivian Tea) be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
Cultural Note
Maldivian sai is shared with Sri Lankan and South Asian milk tea traditions. The Maldivian preference is sweeter than Indian masala chai; tea-and-bun is the universal café snack.
