Karak Chai

Name: Karak Chai
Prep time: 5 min
Cook time: 15 min
Ingredients: 4 tbsp white sugar (50 g); 4 cups hot water; 2 tbsp loose black tea (or 3 tea bags, like lipton red label orenglish breakfast); 6 pods whole cardamom; 3 whole cloves; pinch saffron threads (like 5-6 threads); 3 slices of whole ginger root, or pinch of ginger powder (optional ); 2/3 cup evaporated milk (170g)

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Prep Time: 5 minutes

Cook Time: 15 minutes

Servings: 4

Author : Farah Abumaizar

tea

Ingredients

Remove All · Remove Spices · Remove Staples

4 tbsp white sugar (50 g)4 cups hot water2 tbsp loose black tea (or 3 tea bags, like lipton red label orenglish breakfast)6 pods whole cardamom3 whole clovespinch saffron threads (like 5-6 threads)3 slices of whole ginger root, or pinch of ginger powder (optional)2/3 cup evaporated milk (170 grams)

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Instructions

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Step 1

In a medium saucepan over medium heat, add the sugar. Let the sugar melt and caramelize without stirring or disturbing it. Once it has turned a golden caramel, slowly stream in the hot water. (If some parts of the sugar clump and harden, don't worry they'll melt as the water boils).

Step 2

Add the tea, the cardamom, cloves, saffron, and ginger. Boil for 5-7 minutes or so until spices are fragrant, then add the evaporated milk.

Step 3

Lower the heat slightly until tea is at a steady, low simmer. Simmer for 8-10 minutes until tea thickens slightly.

Step 4

Transfer the tea to a tea pot, using a strainer while pouring so you can separate the tea leaves and spices.

Step 5

Enjoy hot! Utter comfort.