I found this tea on a recent trip to the UAE but have learned that it is popular all over the Middle East. Roughly translated, karak chai means 'strong tea'. It differs from Masala chai by using fewer spices, slightly stronger tea, evaporated milk, and lump sugar. I make up a big batch in the morning and drink it throughout the day. It's nice chilled or reheated.

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Recipe Summary

prep:
5 mins
cook:
15 mins
total:
20 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat water in a small saucepan until bubbles start to form around the edges. Add tea bags. Reduce heat to a simmer.

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  • Lightly crush lump sugar, ginger, cinnamon, rose buds, and cardamom pods in a mortar. Stir into the pot. Simmer until the tea bags and spices have become saturated, about 3 minutes. Add evaporated milk. Stir and simmer, without boiling, until sugar has dissolved and tea reaches the desired strength, about 8 minutes for strong tea. Strain into mugs.

Cook's Note:

This uses Chinese rock sugar to avoid the caramel overtones found in cane sugar. Plain white granulated sugar can be used but may change the flavor.

Nutrition Facts

223 calories; protein 8.7g; carbohydrates 26.4g; fat 9.5g; cholesterol 36.5mg; sodium 144.4mg. Full Nutrition
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