Chai Karak (Gulf Spiced Tea)

Ingredients

• 3 tsp Loose strong black tea (Assam or another strong black tea; tea bags can be opened and used as loose tea)
• 4 Green cardamom pods (Use strongly aromatic pods)
• 2 Cloves (Optional)
• 3 g Fresh ginger (Optional; peel and cut into small pieces)
• 8 Saffron threads (Optional)
• 1.5 cup Room-temperature water
• 2 tbsp Sugar (Use less if preferred)
• 1 cup Evaporated milk (The video discusses evaporated milk for the full karak recipe, although the spoken transcript later says condensed milk; the on-screen milk/product text indicates evaporated milk)
• Ice (Optional, for serving cold)

Steps

1. 1

   Lightly crush the cardamom pods against a flat surface so each pod cracks open. If using the optional ginger, peel it and cut it into small pieces.

2. 2

   Place the loose black tea, crushed cardamom, cloves, ginger, and saffron in a deep pot with high sides. Use a larger pot if doubling the recipe; the tea will foam as it boils.

3. 3

   Add 1½ cups of room-temperature water. Turn the stove to high heat and bring the mixture to a boil.

4. 4

   Add the sugar. The sugar will briefly stop the boil; bring the mixture back up and then reduce it to a simmer.

5. 5

   Simmer for 5 minutes so the tea and spices infuse. The loose tea should move freely through the pot and develop a dark color and well-spiced aroma.

6. 6

   Add the evaporated milk and stir. The tea should turn a caramel color. Keep the pot over medium heat, just above a simmer, while watching carefully because the milk can foam up.

7. 7

   Whenever the mixture boils and foams, remove the pot from the heat until the foam subsides, then return it to the heat and let it foam again. Repeat this process for about 5 boils.

8. 8

   Check the color after the repeated boils. It should be a rich terracotta color.

9. 9

   Strain the tea through a strainer to remove the tea and spices, then serve immediately in a teapot or glasses. Serve hot or pour over ice for iced karak.

Notes

The video also presents a quick express version: lightly crush 4 green cardamom pods, combine them with 1 strong black tea bag in a mug, add boiling water, brew until the desired color, then mix in 1–2 heaped tablespoons condensed milk. Evaporated milk may be used instead if unsweetened tea is preferred. For the full recipe, the transcript inconsistently says condensed milk at the addition step, while the ingredient discussion and on-screen product text indicate evaporated milk. The video describes this as a large batch; a typical single serving is about 150 ml. Strain carefully before serving.

Nutrition per serving

• drink
• hot drink
• iced drink
• Middle Eastern
• Gulf cuisine
• caffeinated
• spiced
• stovetop