My blog has all sorts of tea but basic milk tea was missing as the humble chai is so simple to make that I hardly have anything new to add. After researching for some time I got this very special recipe that is worth sharing and has clear techniques for this popular drink.
Origin of karak chai
Kadak Chai, the term originated in India and it is still used for strong tea. When this Indian tea traveled to the Middle East. In the United Arab Emirates and Gulf countries like Qatar and Saudi Arabia, karak chai means black tea made with evaporated milk, instead of regular milk. The creaminess of evaporated milk balances perfectly the strong flavor of Karak Chai. Karak means a strong flavor of tea and has nothing to do with spices (masala). This tea is usually an afternoon tea to keep you charged in the day ahead with extra caffeine from tea leaves. Usually cardamom or saffron combo works well giving the tea that ethereal aroma. Adding more spices like ginger and cinnamon is a personal choice. Adding all the spices to the ‘add-in’ list will make a Karak masala tea. I intend to post a masala chai recipe soon that will finish my quest of posting all tea recipes that we love to have at home. Do try my ginger green tea, orange peel tea, and pink tea.
What goes into this recipe?
Chai originated in the Indian sub-continent where it went far and wide to the Middle East and even Europe. The main ingredients of Indian chai are tea, milk, and a sweetener, usually sugar. Let’s have a look at the ingredients to make karak chai. Evaporated milk is reduced milk that is rich and creamy which provide that oomph goodness to the drink. So achieving the perfect karak chai requires the quality ingredients, the correct technique of caramelizing the sugar and finally bringing the mixture to a rolling boil a few times.
Black tea: Good quality tea leaves are the key to making good tea. You can also use black tea bags instead of loose black tea leaves. Evaporated Milk: I used evaporated milk here as that adds richness to the tea. If using full-fat milk, check the expert tips section below. Sugar: 2 tablespoons of sugar might seem too much, but it isn’t. The caramelisation reduces the sweetness of sugar so it tastes just right. Spices: Cinnamon, peppercorns, fresh ginger and cardamom add a lovely aroma and intensify the karak flavor of chai. Consider crushing these spices with a mortar and pestle for strong flavor.
How to make karak chai?
Follow these steps to make comforting karak chai.
What to Serve Along?
Tea is a ritual among South Asian communities, an opportunity for chit-chat; a moment to reflect on memories and so on. The perfect and handy snacks along with karak tea are biscuits, poppadums, and crackers. For more elaborate snacks consider aloo tikki, shami kabab, chicken pakora, or keema samosa.
Storage and leftovers:
Karak chai is best stored in a thermos flask and consumed within 4 hours. If storing longer then let it cool and store it in a steel or glass vessel for 24 hours. While it is still safe to consume after 24 hours, it is not considered a healthy practice for regular consumption. If you try this Karak Chai recipe, I’d LOVE to hear your feedback in the comments. Your 5-ratings motivate me to do my best. Stay connected for more recipes and videos on Facebook, Instagram, Pinterest, and YouTube.
📖 Recipe
