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

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.
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.
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).