Indulge in the rich, aromatic warmth of Karak Chai, a beloved spiced tea is made by brewing black tea with a blend of aromatic spices such as cardamom, cinnamon, and cloves, then enriching it with creamy evaporated milk and a touch of sugar.
Known for its bold flavor, velvety texture, and invigorating aroma, Karak Chai is a comforting drink throughout the day or as a social treat shared with friends and family.
Perfectly spiced and irresistibly smooth, this Karak Chai recipe is your ticket to an authentic, soul-warming experience, one cup at a time.
Karak’s Charm
What Is Karak Chai?
Karak Chai is often referred to as “strong tea” in Arabic. Karak chai, Chai Karak, or Karak tea has strong connections to South Asia, especially India, as its origins are deeply influenced by Indian masala chai. The migration of Indian workers and traders to the Arabian Gulf countries during the 20th century played a significant role in this tea culture to the Middle East.
The karak chai is made up of spiced tea with a creamy texture due to the evaporated milk. You can use different spices to flavor Karak tea like peppercorns, cardamom, cinnamon, whole cloves, ginger, anise star, or saffron.
Karak Chai is simple and has an incredible balance of sweet and spicy flavors that soothe your senses and warm up your soul.
Serve karak tea with Palestinian Sesame Tea Cookies, Hilbeh | Fenugreek Cake, or Layali Lubnan (Lebanese Nights Dessert), and thank me later!
A Taste of Comfort and Bliss
Karak Chai Ingredients
Initially, Karak Chai is a delicious spiced milk tea from South Asia. It’s now a fan favorite in the Middle East. Perfect for cold days, breakfast, or even a late-night chai drink. Let’s learn how to make it at home.
Now, if you want it to stay Karak Chai, add 1-2 spices only. If you want Masala Chai, add as many spices as you’d like. These are the ones I recommend.
Black tea bags: You can also use Ceylon tea bags or dried black tea leaves.
Evaporated milk: It gives karak tea a rich texture.
Sugar: You can use honey or your favorite sweetener and adjust karak to your taste.
Water: It is needed to dilute the concentrated tea.
Cinnamon sticks: It adds depth and aroma to the karak.
Cloves: It adds a slightly spicy flavor and complement the cinnamon.
Cardamom: It balances the overall flavor of the karak.
Ginger, saffron, and/or star anise
How to Make Karak Chai
First, add the water to your pot or kettle, add the sugar, and stir to combine. Let it boil on high heat until the sugar is dissolved. Alternatively, you can caramelize the sugar first then slowly add the water.
Then, add the cardamom and cinnamon. If you’re using other spices add them too. Let them simmer in the water for 1-2 minutes before adding in the tea (I find it helps keep the strength of the spice flavors this way).
Next, add the tea. Let it heat up and come to a boil on high for about 5-6 minutes.
Then, add in the evaporated milk.
Now, let it bubble up before aerating it by adding a ladle to scoop some tea and ladle it from a distance a few times. You can also remove the teapot from heat and let the bubbles come down before doing it one more time.
Finally, strain karak tea and serve it with sugar, as you prefer.
Karak Chai holds a special place in my heart, entwined with cherished memories. It evolved into a tradition to savor this delightful beverage with my husband at the end of each exhausting day, becoming a weekly ritual we eagerly wait for. Nowadays, even my siblings have developed a fond addiction to its comforting warmth.
Karak Chai Variations
There are some variations to Karak Chai using cardamom, saffron, ginger, rose water, coconut water, or even vanilla. These variations change the flavor of the Karak, it all boils down to your personal preference to use any of these options.
Cardamom Karak Chai: This variation includes an extra dose of cardamom, adding a strong and fragrant flavor to the tea.
Saffron Karak Chai: Saffron threads are added to the tea during preparation, thus providing a rich golden color and a subtle floral flavor.
Ginger Karak Chai: Fresh ginger slices or ginger powder can be added to the Karak Chai for a spicy kick and added warmth.
Rose Karak Chai: Rose water or rose syrup is added to the Karak Chai, offering a delicate floral aroma and a hint of sweetness.
Coconut Karak Chai: Coconut milk or coconut flakes can be incorporated into the Karak Chai, lending a creamy texture and a tropical flavor.
Vanilla Karak Chai: Vanilla extract or vanilla bean can be added to the Karak Chai for a subtle and comforting aroma.
A Five-Star Tea
Karak Chai Substitutions
Milk: You can use alternative milk options such as almond milk, soy milk, coconut milk, or oat milk for a dairy-free version of Karak Chai.
Sugar: Substitute white granulated sugar with brown sugar, honey, maple syrup, agave nectar, or stevia for a different sweetness level.
Evaporated Milk: Instead of evaporated milk, you can use whole milk.
Useful Tips
Use Cardamom-Flavored Milk: If you prefer convenience, use cardamom-flavored evaporated milk and skip adding cardamom separately.
Avoid Overboiling Tea: Do not overboil the tea before adding evaporated milk. This can make it bitter and ruin the taste of Karak Chai.
Crush Cardamom: Lightly crush cardamom pods to release more flavor into your tea.
Refrigerate Promptly: Avoid leaving the tea at room temperature. Since Karak Chai contains milk, you should not leave it at room temperature for extended periods, as it can spoil. Refrigerate it promptly after preparation.
Reheat with Care: Avoid reheating the tea multiple times to maintain its flavor and texture. Instead, you can opt for heating only the portion you intend to consume to prevent overcooking and degradation of quality.
Customize Sweetness: Adjust the sugar to your liking. You can add it during the brewing process or directly to each cup, depending on your preference for sweetness.
Update Your Tea Game!
Storage Tips
Refrigeration: If you made a large batch of Karak and have leftovers, allow it to cool to room temperature before transferring it to an airtight container. Then, store the container in the fridge to keep the Karak fresh for up to 2-3 days. This keeps the flavor fresh and intact.
Freezing: I have not tried freezing it and I’m not sure it would work in all honesty!
Frequently Asked Questions (FAQs)
There is a big difference in flavor. Evaporated milk is unsweetened with a light texture, while condensed milk is sweetened with a dense creamy texture.
Both have tea and milk as basic ingredients. However, masala tea is more spiced because it uses more spices than karak chai, which only has one or two spices.
Yes, you can make it with alternative milk options, such as, almond milk or soy milk for those with dietary restrictions or preferences.
Home Sweet Scent
Must-Try Recipes:
Middle Eastern Mint Tea (Shai Bi Na’Na)
Nescafe Cake (Ice Box Coffee Cake)
Rich White Hot Chocolate Recipe
Palestinian Sesame Tea Cookies
If you’ve tried this recipe, don’t forget to rate it and leave a comment below! I would love to hear about your experience. You can follow me on Facebook, Instagram, and YouTube.
Karak Chai
Ingredients
- 3 bags black or Ceylon tea about 2 tablespoons loose tea
- 3 cups water
- 1½ cinnamon sticks
- 3 whole cloves optional, but recommended
- Handful cardamom or to taste
- ¼-⅓ cup evaporated milk or to taste
- 2 tablespoons sugar or to taste, see notes*
- ginger optional, to taste
- saffron optional, to taste
- star anise optional, to taste
Instructions
- Add the water to your pot or kettle, add the sugar, and stir to combine. Let it boil on high heat until the sugar is dissolved. Alternatively, you can caramelize the sugar first then slowly add the water.
- Add the cardamom and cinnamon. If you’re using other spices add them too. Let them simmer in the water for 1-2 minutes before adding in the tea (I find it helps keep the strength of the spice flavors this way).
- Add the tea. Let it heat up and come to a boil on high for about 5-6 minutes.
- Add the evaporated milk.
- Let it bubble up before aerating it by adding a ladle to scoop some tea and ladle it from a distance a few times. You can also remove the teapot from heat and let the bubbles come down before doing it one more time.
- Strain karak tea and serve it with sugar, as you prefer.
- Serve and enjoy.
Notes
- Use Cardamom-Flavored Milk: If you prefer convenience, use cardamom-flavored evaporated milk and skip adding cardamom separately.
- Avoid Overboiling Tea: Do not overboil the tea before adding evaporated milk. This can make it bitter and ruin the taste of Karak Chai.
- Crush Cardamom: Lightly crush cardamom pods to release more flavor into your tea.
- Refrigerate Promptly: Avoid leaving the tea at room temperature. Since Karak Chai contains milk, you should not leave it at room temperature for extended periods, as it can spoil. Refrigerate it promptly after preparation.
- Reheat with Care: Avoid reheating the tea multiple times to maintain its flavor and texture. Instead, you can opt for heating only the portion you intend to consume to prevent overcooking and degradation of quality.
- Customize Sweetness: Adjust the sugar to your liking. You can add it during the brewing process or directly to each cup, depending on your preference for sweetness.
5 Responses
Salam! If using loose leaf tea, how much should I put?
Salam! i would replace each bag with 1 tsp
Absolutely love this recipe! It’s so good that my husband constantly asks for me to make it ☺️
Cinnamon sticks are they round or flat to use?
both work