This is our take on a traditional Mahalabia, sweetened with dates and the addition of tahini giving this a slightly healthier option,




Time to Make

30 minutes


Cinnamon Haze


Cinnamon Haze

To create this blend, our Tea Masters balance briskly robust East African teas with the addition of real cinnamon pieces, plus our exclusive cinnamon flavouring. Creating a a brew with a uniquely aromatic, spiced character. Unsurprisingly, it’s been a popular blend in the Ahmad Tea range for over 20 years now.

Picture is of the front face of the Cinnamon Haze packet


5-6 Medjool dates (or according to taste).

360ml (1 ½ cups) milk of choice (the creamier the milk, the creamier the pudding)

2 tbsp tahini

3 tbsp cornflour

4 Ahmad Tea cinnamon haze tea bags

120ml (½ cup) boiling water

Pinch of salt



Ground toasted pistachios

Pomegranate seeds

Place the tea bags in a mug and pour in the boiling water. Allow to steep for 5-10 minutes, then remove the tea bags and leave to cool a little.
Add everything to a high-speed blender along with the brewed tea and blend until smooth.
Pour into a saucepan, then cook over a medium heat, stirring continuously for 7-10 minutes until the mixture thickens.
Take off the heat and transfer into heat-proof serving dishes. Leave at room temperature until cool enough to transfer into the fridge.
Chill for 2 hours until set. Garnish and enjoy!