This sweet, rich Karak Chai is a strong, milky tea that’s wildly popular in Dubai, where my husband grew up. He’s been OBSESSED with testing this recipe to perfection for you.
The Tea My Husband Can’t Live Without
My husband Adarsh grew up in the middle east and spends a lot of time working there still. On his most recent return, he was absolutely feverish about making Karak Chai at home.
Bear in mind, mine is not a husband who cooks. This guy was asking me where we keep the sugar after 5 years in our house.
The intensity and randomness of his interest in this recipe (or any recipe) had me beyond curious.
For days, he brought me cups of steaming karak chai to my desk, shaking his head with disapproval and muttering that it wasn’t “there yet”.
I’m over-caffeinated and jittery (beyond normal, which is something), but finally we have a Karak Chai that he is satisfied with. And guess what? Now I’m obsessed, too.
What is Karak Chai?
Karak chai is a gorgeous strong tea with rich terra cotta color, and luxurious, thick texture.
The silky mouthfeel is owing to evaporated milk (or sweetened condensed milk). Cardamom adds a floral warmth. Saffron adds a bit of earthiness and authentic flavor of the gulf countries where it originated.
Prepare to meet your new beverage fixation.
Karak Chai Meaning
The word “karak” actually means strong in Arabic, pointing to the tea’s bold taste and full character.
Karak Chai Origin
Karak chai originates from the Gulf countries in the Middle East, evolving from traditional Indian chai. South Asian migrants introduced it, blending local spices like cardamom and saffron to suit regional tastes.
What is the Difference Between Masala Chai and Karak Chai?
Karak chai and masala chai are both amazing in their own right.
Karak chai is strong, delicious tea with lots of teabags and evaporated or condensed milk. It often has cardamom and sometimes saffron. It’s thick and has a bold taste.
Masala chai comes from India. It’s a mix of black tea, milk, sugar, and a blend of chai spices like cardamom, cinnamon sticks, slices of fresh ginger, cloves, and sometimes peppercorns. Each region (or even each family) has its own blend. Indian tea is aromatic and spicy.
Try them both and see which one you prefer!
Here’s What You Need for this Karak Chai recipe
Karak Chai Ingredients
I’ve got a simple list of ingredients here.
- Water
- Black Tea: Assam, Ceylon, and Kenyan black teas are great for Karak chai, but easy-to-find North American English Breakfast tea works just fine. I regularly use basic grocery store tea bags.
- Cardamom Pods: Add a sweet, warm aroma that’s unmistakable in Karak Chai. You can substitute green cardamom powder (or crushed cardamom) if you like.
- Saffron: Gives a luxurious hint of color and a earthy flavor.
- Evaporated Milk: Makes the chai creamy and rich. Regular milk can work, if you simmer it down separately to thicken it up. You can alternatively use sweetened condensed milk and skip the added sugar at the end.
- Sugar: Don’t be shy. Strong tea needs a strong hand when spooning in the sweet stuff.
Variations and Substitutions
Here are some tweaks to personalize your Karak Chai.
- Spice Mix: Saffron is pricey and harder to come by, so feel free to omit it (or swap in a little splash of vanilla).
Grab These Tools
You don’t need much to make this delicious chai.
- Saucepan: I use a pot for brewing chai lattes with all the ingredients.
- Sieve: To strain the chai, leaving you with a smooth drink.
- Measuring Spoons: For accurate measurement of tea, spices, and sugar.
How to Make Karak Chai: An Easy Guide
Karak Chai is a comforting drink, perfect for any time of day. Let me show you how to whip up a cup in just a few minutes.
Bring the Base to a Boil
Start by getting your water hot. This is where all the flavors begin to come together.
- Pour 1 cup of water into a saucepan.
- Place it over high heat until it starts to boil.
Infuse the Tea and Spices
This step is all about building that signature Karak Chai flavor.
- Add the black tea, cardamom pods, and a few strands of saffron to the boiling water.
- Lower the heat to a simmer.
- Let the spices infuse for 1 minute, soaking up all their goodness.
Add Creaminess
Now, it’s time to make the chai rich and creamy.
- Pour in 1/2 cup of evaporated milk.
- Continue to steep the mixture on the lowest heat setting for 5 minutes. Remember, we don’t want it to boil again.
Strain and Sweeten
- Use a sieve to strain the tea into your favorite cup, pressing down on the solids to extract maximum flavor.
- Stir in 2-3 tsp of sugar, or adjust according to your taste.
Make Ahead and Storage
Here’s how to keep your Karak Chai fresh and delicious.
- Make Ahead: Brew the tea and spices ahead of time, then store in the refrigerator. Add milk and reheat when ready to serve.
- Refrigeration: Store the chai (without milk) in an airtight container. It stays fresh for up to 5 days.
- With Milk: If you’ve already added milk, keep it in the fridge and use within 1-2 days for best taste.
- Freezing: Freeze the chai concentrate in ice cube trays. Thaw and add milk when ready to enjoy.
Reheat it in a pan on the stove or in the microwave for 1-2 minutes.
FAQs About Karak Chai
Just skimming through? Here are some quick answers to the commonly-asked questions.
What is Chai Karak made of?
Chai Karak is made of strong black tea, spices like cardamom and saffron, and sweetened with sugar. It’s richly flavored by simmering with evaporated or condensed milk.
Is Karak Indian or Arab?
Karak Chai has roots in both Indian and Arab cultures. It’s a version of Indian chai adapted by the Arabian Peninsula, reflecting a blend of both tea traditions.
What is the difference between Masala Chai and Karak Chai?
Masala Chai and Karak Chai differ mainly in spice blend and preparation. Karak focuses on fewer spices, often just cardamom and/or saffron, while Masala Chai uses a broader variety.
What is Karak Chai in Arabic?
In Arabic, Karak Chai refers to a strong, spiced tea. “Karak” implies strong or thick, highlighting the tea’s robust flavor and consistency. It is sometimes spelled Kadak Chai.
What is the difference between Karak Chai and Milk Tea?
Karak Chai is a spiced, milk-based tea known for its strength and spice blend, whereas milk tea might be simpler, often just tea with milk.
Is Karak Coffee or Tea?
Karak is a type of tea. Despite its strong, bold flavor that might remind some of coffee, it’s made from black tea leaves.
Does Karak Tea contain milk?
Yes, Karak Tea typically contains evaporated or condensed milk, contributing to its creamy texture and rich flavor.
Other Chai Recipes you will love
Karak Chai Recipe
Ingredients
- 1 cup water
- 2 tbsp black tea emptied from tea bags if you don’t have loose tea
- 5 green cardamom pods or 1/4 tsp ground cardamom
- a few strands of saffron optional
- ½ cup evaporated milk
- 1 tbsp sugar or to taste
Instructions
- Bring water to a boil in a saucepan over high heat. Add the tea, cardamom and saffron. Reduce heat to a simmer and let the tea infuse for 1 minute.
- Add the evaporated milk and let the tea continue to steep over the lowest heat setting for 5 minutes. It shouldn’t boil again.
- Strain tea through a sieve into a cup, pressing down on the solids to extract as much tea as possible. Stir in sugar and enjoy.
Notes
- Sugar: It may seem like a lot of sugar, but it’s a strong tea that will taste bitter or coarse without enough sweetness to balance it out. As an avid chai drinker, sometime I’ll use monkfruit extract as a sugar substitute. It’s the only non-sugar sweetener I’ve found that doesn’t have an aftertaste.
- Ground cardamom:Â can be easier to find than cardamom pods. Feel free to swap it in, but start with just 1/4 tsp as the flavor can be much more intense. Adjust according to your preference; you can always add more if you like it stronger.
- Saffron:Â is necessary for a truly authentic Karak Chai, but it is pricey and can be hard to find in North America. Feel free to leave it out and enjoy the cardamom flavor on its own, or add a 1/4 tsp of vanilla extract to include another warm flavor.Â
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This karak chai recipe was the perfect way to warm up on a cold day.