Karak chai
A bold, creamy tea simmered with cardamom and evaporated milk until rich and sweet. It is served piping hot in small cups and is a favorite at roadside cafes.
Chai In Sakora: Dadhichbittu007, CC BY-SA 4.0 (Wikimedia Commons)
Where it comes from
Karak became a beloved daily drink in the United Arab Emirates and Qatar, shaped by tea-drinking traditions brought by South Asian workers and neighbors. Its name means strong in Hindi and Urdu, and it is enjoyed at any hour with friends.
Explore the cuisine of United Arab Emirates, Qatar.
Make Karak chai at home
Ingredients
- 2 cups water
- 3 tbsp black tea leaves, loose
- 4 green cardamom pods, crushed
- Pinch of saffron (optional)
- 1 cup evaporated milk
- 2 to 4 tsp sugar, to taste
- A small piece of ginger (optional)
How it's made
- Boil the water with the cardamom and ginger for 2 minutes.
- Add the tea leaves and simmer for 3 to 4 minutes until dark.
- Pour in the evaporated milk and stir.
- Add the sugar and saffron.
- Bring to a boil, then lower the heat and simmer 3 minutes, watching that it does not boil over.
- Strain into small cups and serve hot.
Variations
- Saffron karak: Finished with saffron threads for color.
- Ginger karak: Adds fresh ginger for warmth.
- Chocolate karak: A modern cafe twist with a spoonful of cocoa.
Cook’s tip: Let the tea boil up two or three times, lifting the pot off the heat each time, for the strongest, creamiest flavor.
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Description and method written by Intercontinental Chef. Home-style method; quantities are a starting point, so adjust to taste.
- Chai In Sakora: Dadhichbittu007, CC BY-SA 4.0 (Wikimedia Commons)