Sip a creamy caramel-colored Indian tea adorned with warm spices for a soothing mood-lifting experience. Get the secret trick to make that perfect karak chai tea every single time!
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.
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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.Â
The secret to that perfect cup
Caramelizing sugar before making Karak chai is a recent innovation gone viral on social media and is not a traditional practice at home. Nevertheless totally worth the extra step as the color and flavor are both intensified.
While boiling the tea mixture, bringing it to a rolling boil a few times is a common practice among tea enthusiasts, but a less discussed one.
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.
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.
- 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.
- Keep the water close to you before starting. To caramelize sugar, heat sugar in a heavy-bottomed saucepan over medium heat. Stir as needed until it melts and turns a deep amber color. Pour water immediately. (Tip: If you find sugar from the sides burning at any point, add in water immediately.)
- Bring the mixture to a boil. If sugar hardens, it's ok. It will melt afterward.
- Add the tea, cardamom and optional add-in spices in the saucepan, and continue to boil allowing the flavors to fully infuse. (Ensure the cardamom pods are cracked open to maximize their flavor contribution.)
- Simmer for 2 minutes, or until the tea has released it flavors.
- Now, add the evaporated milk to the saucepan. Scrap the side to remove the tea clinging to the sides of the saucepan.
- Be alert for this step to avoid spilling. Increase the heat and bring the tea to a rolling boil. Immediately reduce the heat and let it simmer for a second, then again increase the heat and bring it to a rolling boil once again. Immediately switch off the heat. (Tip: Bringing the tea to a rolling boil 2-3 times helps accentuate the flavor.)
- Carefully remove from the heat. Strain tea using a tea strainer, and pour the tea in a kettle, or thermos flask, or directly into cups.
- Serve hot.
Expert Tips
Tea
- The quality of tea can matter here. So you might need 2 or 3 teaspoons of black tea depending on the tea brand and personal choice. 2½ teaspoons is the sweet spot for most brands. Tata, Tetly, and Brook Bond Red Label are popular tea brands for black tea.
Milk
- Use evaporated milk for quick results, if you do not have evaporated milk, try a combination of 2-3 tablespoons of sweetened condensed milk and regular milk. Obviously, then skip the sugar and caramelization step in the recipe.
- If using regular milk, consider using ¾ cup of milk instead and add it along with the water after caramelisation. Simmer for 5-7 minutes instead of 2 mins. Then bring cooked tea to rolling boil stage for about 4-5 times. (This is a Pakistani version of karak chai and is often called doodh patti chai.)
- For non-dairy karak chai consider using almond milk or oat milk. Just like the regular milk method mentioned above use extra non-dairy milk and simmer longer for a creamier taste. Coconut milk has a peculiar flavor so use it only if you are fan of coconut otherwise, it has a pretty over-whelming flavor.
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.
FAQS
Karak chai can become bitter due to various reasons such as over boiling the tea or using too much tea leaves. You can always add extra milk and a little water to dilute bitterness.
Karak tea is a creamy tea with a caramel color, strong caffiene taste and cardamom aroma. It's not as plain as regular tea, but not as spicy as masala chai. It has a unique flavor that is somewhere in between.
Karak chai is a popular tea beverage originating from the Indian subcontinent and widely enjoyed across the Middle East. It's characterized by its strong black tea base, rich milk, and aromatic spices, offering a comforting and flavorful tea experience.
Simple use 2X or 3X in the recipe card. Use a pot that is large enough to allow enough room for boiling. Look for visual signs as cooking time will increase. Consider taste testing to check sweetness and strength of tea flavor.
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
Karak Chai
Ingredients
- 2 tablespoon sugar, use less if skipping caramelization.
- 2¼ cups water
- 2½ teaspoon black tea leaves, adjust if needed
- 4 pods of green cardamom, crushed to open and expose seeds
- â…“ cup evaporated milk, unflavoured
optional add-ins
- 1.5 inch cinnamon stick
- 2 cloves
- 1 tablespoon ginger, grated or crushed
- â…› teaspoon saffron
Instructions
Caramelize sugar (optional step)
- Keep the water close to you before starting. To caramelize sugar, heat sugar in a heavy-bottomed saucepan over medium heat. Stir as needed until it melts and turns a deep amber color. Pour water immediately. (Tip: If you find sugar from the sides burning at any point, add in water immediately.)
- Bring the mixture to a boil. If sugar hardens, it's ok. It will melt afterward.
- Combine the tea, cardamom and add-in spices (if using) in the saucepan, and continue to boil.
- Simmer for 2 minutes, then add the evaporated milk.
- Increase the heat and bring the tea to a rolling boil. Immediately reduce the heat and let it simmer for a second, then again increase the heat and bring it to a rolling boil, immediately switch off the heat. (Tip: Be alert for this step to avoid spilling. )
- Strain and serve.
Notes
- 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.
- Black tea: Good quality tea leaves are the key to making good tea.Â
- Milk: Use evaporated milk here as that adds richness to the tea. If using full-fat milk, check the expert tips above in the post.
- Sugar:Â 4 tablespoons sugar might seem too much, but it isn't. The caramelization reduces the sweetness of sugar so it tastes just right.
- Spices: Cinnamon, peppercorns, cloves, and ginger add a warm aroma and intensify the karak flavor of chai. If unsure use only cardamom.
Rashu says
The best Karak chai recipe ever!! Thank youuu
Mariam Sodawater says
Thanks a lot for feedback, it always matters.