Are you in the mood for a delicious strong tea? Well, Karak Chai is exactly what you need. It has an incredible balance of sweet and spicy flavors that soothe your senses and warm up your soul.
Making Karak Chai is simple and easy. For this recipe, I have brewed tea and evaporated milk with cinnamon sticks, cardamom, and whole cloves.
You will absolutely love any spice mix you choose. It is an incredible upgrade to your regular tea.
Karak’s Charm
What Is Karak Chai?
Karak Chai literally translates into strong tea. Karak chai, Chai Karak, or Karak tea is commonly consumed in the South of Asia and has become widely famous in the Middle East. The karak chai is made up of spiced tea that has 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.
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 drink from South Asia. It’s now a fan favorite in the Middle East. Perfect for the cold, for breakfast, or even a late-night chai drink. Let’s learn how to make it at home.
Black tea bags: You can also use Ceylon tea bags or dried 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: Water 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
Steps to Prep
First, toast the spices in your pot or teapot on medium heat, for about 1 minute.
Then, add the water. cut the tea bags open to drop the tea into the water.
Next, let it heat up and come to a boil on high heat, then add 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 with sugar to preference.
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.
Sweetened Condensed Milk: Instead of sweetened condensed milk, you can use evaporated milk along with additional sweetener, or simply adjust the sweetness with your preferred sweetener.
Useful Tips
You can use cardamom-flavored evaporated milk and skip adding cardamom.
However, do not overboil tea before you add the evaporated milk. This will make it bitter and ruins the taste of karak tea.
You can lightly crush cardamom pods so they release more flavor into your tea.
Avoid leaving the tea at room temperature. For the Karak contains milk, it can spoil if left at room temperature for an extended period. It’s best to refrigerate it promptly after preparation.
Avoid reheating 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.
Update Your Tea Game!
Storage Tips
Here are some storage tips to preserve the flavor of the Karak tea:
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 refrigerator to keep the Karak fresh for up to 2-3 days. This keeps the flavor fresh and intact.
Freezing: If you want to store Karak for a longer period, consider freezing it. Pour the Karak into ice cube trays or freezer-safe containers. Once frozen, transfer the cubes or portions into a freezer bag for easy storage. Frozen Karak can last for several weeks.
Thawing: When you are ready to enjoy the frozen Karak, thaw it in the refrigerator overnight or heat it gently on the stovetop or in the microwave, stirring occasionally to ensure even heating.
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 stronger because it uses more spices than karak chai, which only has two or three 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
- 2½ cups water
- 1½ cinnamon sticks
- 3 whole cloves
- Handful cardamom or to taste
- ¼ cup evaporated milk or to taste
- sugar to taste
- ginger optional, to taste
- saffron optional, to taste
- star anise optional, to taste
Instructions
- Toast the spices in your pot or teapot on medium heat, for about 1 minute.
- Add the water. Cut the tea bags open to drop the tea into the water.
- Let it heat up and come to a boil on high heat, then 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 with sugar to preference.
- Serve and enjoy.
Notes
- You can use cardamom-flavored evaporated milk and skip adding cardamom.
- Don’t overboil tea before you add the evaporated milk because it might become bitter and ruin the taste of karak chai.
- You can lightly crush cardamom pods, so they release stronger flavor into your tea.
- Avoid leaving it at room temperature. For the karak contains milk, it can spoil if left at room temperature for an extended period. It’s best to refrigerate it promptly after preparation.
- Avoid reheating multiple times, this would maintain the flavor and texture of Karak tea, try to avoid reheating it multiple times. You can opt for heating only the portion you intend to consume to prevent overcooking and degradation of quality.
3 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 ☺️