Description

Karak Chai is a rich, comforting, and spiced tea that’s a popular treat in the Gulf and Middle East. With a blend of strong black tea, caramelized sugar, and aromatic spices like cardamom, cloves, and saffron, this tea provides a perfect balance of sweetness, spice, and creaminess. Ideal for cozy moments or as a special afternoon indulgence, Karak Chai is a flavorful beverage that will warm your heart and satisfy your cravings.

Ingredients

4 tablespoons white sugar (50g)

4 cups hot water

2 tablespoons loose black tea (or 3 tea bags, such as Lipton Red Label or English Breakfast)

6 pods whole cardamom

3 whole cloves

Pinch of saffron threads (5-6 threads)

3 slices of whole ginger root (or a pinch of ginger powder, optional)

2/3 cup evaporated milk (170g)

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Instructions

Caramelize the Sugar: In a medium saucepan over medium heat, add the sugar. Allow it to melt and caramelize into a golden-brown color without stirring. Once caramelized, slowly stream in the hot water (some sugar may clump, but it will melt as the water heats).
Add the Spices and Tea: Add the tea leaves (or tea bags), cardamom, cloves, saffron, and ginger to the saucepan. Boil for 5-7 minutes, letting the spices release their aroma.
Add Milk and Simmer: Pour in the evaporated milk and reduce the heat slightly. Allow the mixture to simmer for 8-10 minutes until it thickens and reaches the desired creaminess.
Strain and Serve: Using a strainer, pour the tea into a teapot to remove the tea leaves and spices. Serve hot and enjoy your Karak Chai!

Notes

Adjust the Spice Level: Modify the amount of spices to suit your taste. Add whole peppercorns or a cinnamon stick for extra flavor. If you’re not fond of ginger, feel free to skip it, though it adds a lovely warmth to the tea.
Milk Options: Adjust the milk quantity to make the tea richer or lighter, depending on your preference.
Sweetness: Serve additional sugar on the side if you prefer a sweeter tea.

Prep Time: 5 minutes
Cook Time: 15 minutes
Category: Drink
Method: Boiling
Cuisine: Middle Eastern