Karak Chai

Friends, it’s been a while—I know! But I promise, it was for the most beautiful of reasons.

This summer was one I’ll carry in my heart forever. My husband and I had the immense honor of performing Hajj, the sacred pilgrimage to Mecca that Muslims are obligated to undertake at least once in their lifetime, if able. It was the journey of a lifetime—spiritually intense, deeply humbling, and truly unforgettable.

To commemorate this incredible journey, I knew I had to share a recipe that holds a special memory from our time there—Karak Chai.

We began our pilgrimage in the serene city of Madinah. After a few days of making do with hot water and a lonely tea bag (and optimistically calling it chai), my husband and I were desperately craving something stronger—something real. One morning, we spotted a shopkeeper carrying a tray of steaming cups back to his store. Without hesitation, we asked him where he’d gotten them. He quickly pointed us in the right direction, and off we went in search of a proper cup of chai.

Lucky for us, the teashop was just a short walk away. And in a funny twist of fate, as we neared the shop, we ran into a local Dallas friend—also on the hunt for a good cup of chai! Clearly, the need for strong tea runs deep in our South Asian roots.

And the chai? It was exactly what we needed. Karak Chai—or Chai Karak, as it’s often called in the Gulf—is a boldly brewed, sweet, spiced, milky tea. Some versions lean heavily into the spices, reminiscent of a masala chai, while others are more subtle. Almost all are infused with the warm aroma of cardamom—and that’s just how we like it.

I’ve tested this recipe more times than I can count, and it never disappoints. I’m sure once you try it, you’ll also be hooked!

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Karak Chai

Course Drinks

Cuisine Indian, Middle Eastern, Pakistani

Keyword Beverage, Indian, Middle Eastern, Pakistani, Tea, Tea Time, Traditional

Servings 2 Servings

Ingredients

• 2 cups boiling water
• 4 teaspoons granulated sugar
• 2 teaspoons loose black tea
• 4 green cardamoms
• ¼ – ½ cup evaporated milk

Instructions

1. In a medium saucepan over medium high heat, melt the sugar without stirring (gently swirl the pan if needed). Once the sugar melts and turns a deep amber color, carefully add the boiling water, black tea, and cardamoms. Boil over medium heat for 5 minutes.

2. Add ¼-cup evaporated milk (we are looking for a deep caramel color; add up to ¼-cup more if needed). Once it comes to a boil, reduce the heat to medium low and simmer until thickened, 8 to 10 minutes.

3. Serve hot.

Recipe Notes

Use a strong Pakistani or Indian loose leaf black tea for best results. I like to use Tapal Danedar or Brook Bond Red Label (the version produced in the UAE).