Chai Karak (Emirati-Style Tea)
Chai karak is a rich, creamy spiced milk tea made with Assam tea, cardamom, cinnamon, cloves and caramelised sugar. Evaporated milk gives it its signature flavour, while optional fresh ginger adds extra warmth.
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.
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.Nutrition
Calories: 170kcalCarbohydrates: 22gProtein: 6gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 99mgPotassium: 340mgFiber: 3gSugar: 17gVitamin A: 209IUVitamin C: 3mgCalcium: 265mgIron: 1mg
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