Arabic recipesDrinks
Karak Chai Recipe: Rich Gulf Spiced Milk Tea with Cardamom & Saffron
Karak chai is the signature spiced milk tea of the Arabian Gulf, brewed by simmering strong loose black tea with lightly caramelised sugar, cracked green cardamom pods and saffron threads before enriching the pot with unsweetened evaporated milk until velvety and amber.
Also known as:Shai karakGulf cardamom milk teaSaffron karak tea
Servings4
Prep time5 min
Cook time15 min
Ingredients
Add ingredients to cart- 2 tbsp strong loose-leaf black tea
- 500 ml water
- 1 tin (about 340 to 400 g) unsweetened evaporated milk
- 6 whole green cardamom pods, lightly bruised to expose the seeds
- 2 to 3 tbsp white sugar (to taste)
- A pinch of saffron threads and half a small cinnamon stick (optional)
Preparation Steps
- 1Place the sugar in a deep saucepan over low heat and let it melt undisturbed until pale golden caramel forms, taking care not to let it darken too far.
- 2Carefully pour in the water, add the bruised cardamom pods, cinnamon stick and saffron threads, and bring to a boil while stirring until the caramel dissolves completely.
- 3Add the loose black tea and simmer steadily over medium-low heat for 5 minutes to extract a deep, robust brew.
- 4Pour in the evaporated milk, turn the heat down low and simmer gently for a further 6 to 8 minutes, ladling and stirring occasionally so the tea develops a creamy body and warm caramel hue.
- 5Strain through a fine mesh sieve into small glasses or a warmed flask and serve piping hot.
