Chai karak is strong, milky tea brewed with black tea, cardamom and warming spices. Sweet, creamy and with just enough spice, it is worth taking a little time over. Not to be confused with Masala Chai from India which has similar ingredients but is made using a different technique.
The trick to a good karak is in the brewing. Sugar is heated with the spices until it starts to caramelise, giving the tea a deeper flavour, before water, strong black tea and evaporated milk are added. The tea is then simmered until it turns a rich caramel colour and the flavours have had time to develop.
Evaporated milk is what gives karak its characteristic creaminess. I like to use Rainbow evaporated milk, which works particularly well here. I also love adding fresh ginger for an extra warming kick, although it is entirely optional.
And if you want that familiar frothy finish, pouring the tea between a ladle and the pan, or between two cups, does the job beautifully.
Chai karak is popular across the Gulf, particularly in the UAE and Qatar, where it is a familiar part of everyday life. You'll find similar spiced milk teas elsewhere, too, including Adeni chai from Yemen and Somali chai, each with its own variations in spices, sweetness and preparation.
Make a pot for a slow morning, an afternoon pick-me-up or whenever you fancy a proper cup of spiced tea.
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Quick Snapshot
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Servings: 2-3 cups
- Course: Drinks
- Cuisine: Emirati-inspired, Middle Eastern
- Dietary: Vegetarian
- Difficulty: Easy
What it tastes like: Strong black tea with creamy evaporated milk, warming whole spices and a hint of caramelised sweetness.
Why it works: Caramelising the sugar with the spices builds depth, while simmering the tea with evaporated milk creates a rich, full-bodied karak.
Make it your own: Fresh ginger is optional, but I love the extra warmth it brings.
Why You'll Love This Chai Karak
- Rich and creamy: Evaporated milk gives the tea its signature body without the need for fresh cream.
- Full of flavour: Cardamom, cinnamon, cloves and peppercorns bring warmth, while fresh ginger adds an extra layer of spice if you choose to use it.
- A little caramelised sweetness: Heating the sugar with the spices adds depth to the finished drink.
- Easy to make at home: Everything goes into one pan, and most of the work is simply letting the tea simmer.
Ingredients
- Sugar: Four teaspoons provide a gently sweet tea. Adjust to taste if you prefer yours sweeter.
- Water: The base for brewing the tea and extracting flavour from the spices.
- Black tea: Use four tea bags or four teaspoons of Assam loose-leaf tea. Assam is a good choice because its strong, malty flavour holds up well against the milk and spices.
- Evaporated milk: Use 170g. Rainbow evaporated milk is ideal for this style of karak.
- Cardamom pods: Bash five or six pods lightly to release their fragrant seeds.
- Cinnamon stick: Adds a gentle sweetness and warmth.
- Cloves: Four whole cloves bring a deeper, aromatic spice note.
- Black peppercorns: A few add warmth in the background.
- Fresh ginger (optional): A one-inch piece, sliced, adds a lovely warming kick. I love the flavour it brings to chai karak, but you can leave it out if you prefer a more cardamom-forward tea.
How to Make Chai Karak
- Caramelise the sugar and spices - Add the sugar, cardamom, cinnamon, cloves, peppercorns and sliced ginger, if using, to a saucepan over medium heat. Stir and allow the sugar to melt and turn lightly golden. Keep a close eye on it so it doesn't burn.
- Add the water - Carefully pour in the water. The caramel may harden briefly when the water hits the pan, but it will dissolve as the liquid heats. Bring everything to a boil.
- Brew the tea - Add the tea bags or loose-leaf Assam tea. Simmer over high heat for five minutes to draw out the strong tea flavour.
- Add the evaporated milk - Pour in the evaporated milk and bring the mixture back to a boil, keeping an eye on the pan as milk tea can rise quickly.
- Simmer until rich - Reduce the heat enough to maintain a steady simmer and cook for 15-20 minutes, stirring occasionally. The tea should become a deep caramel colour with a strong, rounded flavour.
- Create the frothy finish - For the familiar karak finish, carefully scoop some tea into a ladle and pour it back into the pan from a little height. Alternatively, pour the tea between two heatproof cups a few times. This introduces air and creates a light froth. Take care when handling the hot tea.
- Strain and serve - Remove the tea bags or strain out the loose tea and whole spices. Pour into cups while hot.
Tips for the Best Chai Karak
- Don't let the sugar get too dark - You want a light golden caramel, not a dark brown one. Burnt sugar will make the tea bitter.
- Watch the pan when adding water - Hot caramel can bubble and spit, so add the water carefully.
- Use strong black tea - Assam gives the drink the bold flavour needed to stand up to the milk and spices.
- Keep an eye on the milk tea - Once the evaporated milk is added, the mixture can boil over surprisingly quickly.
- Adjust the sweetness - Start with four teaspoons of sugar and add more next time if you prefer a sweeter cup.
- Make the ginger your own - I love the extra warmth fresh ginger brings, but the tea is delicious without it, too.
- Be careful when frothing - The tea is very hot, so use heatproof equipment and pour slowly.
What Is the Difference Between Karak, Adeni Chai and Somali Chai?
These teas share a love of strong black tea, milk and warming spices and are very similar.
- Chai karak: Particularly associated with the Gulf, this is typically a strong, sweet tea made with evaporated milk and spices such as cardamom.
- Adeni chai: Originating in Aden, Yemen, this tea is known for its fragrant spice blend. Recipes vary, but often include cardamom, cinnamon, cloves and sometimes nutmeg.
- Somali chai: Somali spiced tea also varies between households. Cardamom, cinnamon, cloves and ginger are common, with the sweetness and milk adjusted to personal taste.
There is plenty of overlap, and recipes change from one family and region to another. This version is closest to a Gulf-style karak, with caramelised sugar and evaporated milk giving it its distinctive character.
Frequently Asked Questions
Can I use loose-leaf tea instead of tea bags?
Yes. Use four to five teaspoons of Assam loose-leaf tea in place of four tea bags, then strain the tea before serving.
Why caramelise the sugar first?
It gives the tea a deeper, slightly toasted sweetness that you don't get from simply stirring sugar into the finished drink. Keep the caramel light so the tea doesn't develop a burnt flavour.
Can I leave out the ginger?
Absolutely. Ginger is optional. I love the extra warmth it brings, but the cardamom, cinnamon and cloves provide plenty of flavour on their own.
Can I use fresh milk instead of evaporated milk?
You can, but the result will be different. Evaporated milk is more concentrated, which gives karak its characteristic creamy texture and rich flavour.
Why does my chai karak taste bitter?
The sugar may have caramelised too far, or the tea may have brewed for too long at too high a heat. Aim for lightly golden caramel and taste as the tea simmers.
How do I get the frothy top?
Carefully pour the hot tea between a ladle and the pan, or between two heatproof cups. Repeating this a few times introduces air and creates a light froth. Avoid pouring from a great height, as hot tea can splash.
Can I make chai karak ahead of time?
It is best freshly brewed, but you can make it ahead and gently reheat it. Strain out the tea and spices before storing, and avoid boiling it vigorously during reheating.
Is chai karak the same as masala chai?
They are closely related, but recipes differ. Chai karak is particularly associated with the Gulf and often uses evaporated milk, while masala chai commonly uses fresh milk and a varied blend of spices.
Serving Suggestions
Serve chai karak piping hot in small tea glasses or cups. It pairs beautifully with dates, biscuits, rusks or something sweet from the bakery. For a simple afternoon break, a cup of karak and a little something to eat is hard to beat.
More Chai time recipes
Authentic Indian Chai (Easy Homemade Masala Chai)
Masala Chai Milk Cake - Chai Tres Leches
Chai Spiced Banana Chocolate Cake
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📖 Recipe
Chai Karak (Emirati-Style Tea)
Ingredients
- 4 teaspoon sugar
- 250 ml water 1 cup
- 4 tea bags or 4 teaspoon Assam loose-leaf tea
- 170 g evaporated milk rainbow brand is ideal if you can find it
- 5-6 cardamom pods bashed
- 1 cinnamon stick
- 4 cloves
- Few black peppercorns
- 1 inch fresh ginger sliced (optional)
Instructions
- Caramelise the sugar and spices - Add the sugar, cardamom, cinnamon, cloves, peppercorns and sliced ginger, if using, to a saucepan over medium heat. Stir and allow the sugar to melt and turn lightly golden. Keep a close eye on it so it doesn't burn.
- Add the water - Carefully pour in the water. The caramel may harden briefly when the water hits the pan, but it will dissolve as the liquid heats. Bring everything to a boil.
- Brew the tea - Add the tea bags or loose-leaf Assam tea. Simmer over a high heat for five minutes to draw out the strong tea flavour.
- Add the evaporated milk - Pour in the evaporated milk and bring the mixture back to a boil, keeping an eye on the pan as milk tea can rise quickly.
- Simmer until rich - Reduce the heat enough to maintain a steady simmer and cook for 15-20 minutes, stirring occasionally. The tea should become a deep caramel colour with a strong, rounded flavour.
- Create the frothy finish - For the familiar karak finish, carefully scoop some tea into a ladle and pour it back into the pan from a little height. Alternatively, pour the tea between two heatproof cups a few times. This introduces air and creates a light froth. Take care when handling the hot tea.
- Strain and serve - Remove the tea bags or strain out the loose tea and whole spices. Pour into cups while hot.
Notes
Tips for the Best Chai Karak
- Don't let the sugar get too dark - You want a light golden caramel, not a dark brown one. Burnt sugar will make the tea bitter.
- Watch the pan when adding water - Hot caramel can bubble and spit, so add the water carefully.
- Use strong black tea - Assam gives the drink the bold flavour needed to stand up to the milk and spices.
- Keep an eye on the milk tea - Once the evaporated milk is added, the mixture can boil over surprisingly quickly.
- Adjust the sweetness - Start with four teaspoons of sugar and add more next time if you prefer a sweeter cup.
- Make the ginger your own - I love the extra warmth fresh ginger brings, but the tea is delicious without it, too.
- Be careful when frothing - The tea is very hot, so use heatproof equipment and pour slowly.
What Is the Difference Between Karak, Adeni Chai and Somali Chai?
These teas share a love of strong black tea, milk and warming spices and are very similar.- Chai karak: Particularly associated with the Gulf, this is typically a strong, sweet tea made with evaporated milk and spices such as cardamom.
- Adeni chai: Originating in Aden, Yemen, this tea is known for its fragrant spice blend. Recipes vary, but often include cardamom, cinnamon, cloves and sometimes nutmeg.
- Somali chai: Somali spiced tea also varies between households. Cardamom, cinnamon, cloves and ginger are common, with the sweetness and milk adjusted to personal taste.
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