Karak Chai Easy Authentic Recipe

Mar 16, 2024, Updated Aug 27, 2024

The Tea My Husband Can’t Live Without

My husband Adarsh grew up in the middle east and spends a lot of time working there still. On his most recent return, he was absolutely feverish about making Karak Chai at home. Bear in mind, mine is not a husband who cooks. This guy was asking me where we keep the sugar after 5 years in our house. The intensity and randomness of his interest in this recipe (or any recipe) had me beyond curious. For days, he brought me cups of steaming karak chai to my desk, shaking his head with disapproval and muttering that it wasn’t “there yet”. I’m over-caffeinated and jittery (beyond normal, which is something), but finally we have a Karak Chai that he is satisfied with. And guess what? Now I’m obsessed, too.

What is Karak Chai?

Karak chai is a gorgeous strong tea with rich terra cotta color, and luxurious, thick texture. The silky mouthfeel is owing to evaporated milk (or sweetened condensed milk). Cardamom adds a floral warmth. Saffron adds a bit of earthiness and authentic flavor of the gulf countries where it originated. Prepare to meet your new beverage fixation.

Karak Chai Meaning

The word “karak” actually means strong in Hindi, pointing to the tea’s bold taste and full character.

Karak Chai Origin

Karak chai originates from traditional Indian Chai but has become widely popular in the Gulf countries in the Middle East, evolving toward a stronger brew and minimal spices. South Asian migrants probably introduced it, blending local spices like cardamom and saffron to suit regional tastes.

What is the Difference Between Masala Chai and Karak Chai?

Karak chai and masala chai are both amazing in their own right. Karak chai is strong, delicious tea with lots of teabags and evaporated or condensed milk. It often has cardamom and sometimes saffron. It’s thick and has a bold taste. Masala chai comes from India. It’s a mix of black tea, milk, sugar, and a blend of chai spices like cardamom, cinnamon sticks, slices of fresh ginger, cloves, and sometimes peppercorns. Each region (or even each family) has its own blend. Indian tea is aromatic and spicy. Try them both and see which one you prefer!

Here’s What You Need for this Karak Chai recipe

Karak Chai Ingredients

I’ve got a simple list of ingredients here.

Water Black Tea: Assam, Ceylon, and Kenyan black teas are great for Karak chai, but easy-to-find North American English Breakfast tea works just fine. I regularly use basic grocery store tea bags. Cardamom Pods: Add a sweet, warm aroma that’s unmistakable in Karak Chai. You can substitute green cardamom powder (or crushed cardamom) if you like. Saffron: Gives a luxurious hint of color and a earthy flavor. Evaporated Milk: Makes the chai creamy and rich. Regular milk can work, if you simmer it down separately to thicken it up. You can alternatively use sweetened condensed milk and skip the added sugar at the end. Sugar: Don’t be shy. Strong tea needs a strong hand when spooning in the sweet stuff.

Variations and Substitutions

Here are some tweaks to personalize your Karak Chai.

Spice Mix: Saffron is pricey and harder to come by, so feel free to omit it (or swap in a little splash of vanilla).

Grab These Tools

You don’t need much to make this delicious chai.

Saucepan: I use a pot for brewing chai lattes with all the ingredients. Sieve: To strain the chai, leaving you with a smooth drink. Measuring Spoons: For accurate measurement of tea, spices, and sugar.

How to Make Karak Chai: An Easy Guide

Karak Chai is a comforting drink, perfect for any time of day. Let me show you how to whip up a cup in just a few minutes.

Bring the Base to a Boil

Start by getting your water hot. This is where all the flavors begin to come together.

Infuse the Tea and Spices

This step is all about building that signature Karak Chai flavor.

Add Creaminess

Now, it’s time to make the chai rich and creamy.

Strain and Sweeten

Make Ahead and Storage

Here’s how to keep your Karak Chai fresh and delicious.

Make Ahead: Brew the tea and spices ahead of time, then store in the refrigerator. Add milk and reheat when ready to serve. Refrigeration: Store the chai (without milk) in an airtight container. It stays fresh for up to 5 days. With Milk: If you’ve already added milk, keep it in the fridge and use within 1-2 days for best taste. Freezing: Freeze the chai concentrate in ice cube trays. Thaw and add milk when ready to enjoy.

Reheat it in a pan on the stove or in the microwave for 1-2 minutes. Just skimming through? Here are some quick answers to the commonly-asked questions. What is Chai Karak made of? Chai Karak is made of strong black tea, spices like cardamom and saffron, and sweetened with sugar. It’s richly flavored by simmering with evaporated or condensed milk. Is Karak Indian or Arab? Karak Chai has roots in both Indian and Arab cultures. It’s a version of Indian chai adapted by the Arabian Peninsula, reflecting a blend of both tea traditions. What is the difference between Masala Chai and Karak Chai? Masala Chai and Karak Chai differ mainly in spice blend and preparation. Karak focuses on fewer spices, often just cardamom and/or saffron, while Masala Chai uses a broader variety. What is Karak Chai in Arabic? In Arabic, Karak Chai refers to a strong, spiced tea. “Karak” implies strong or thick, highlighting the tea’s robust flavor and consistency. It is sometimes spelled Kadak Chai. What is the difference between Karak Chai and Milk Tea? Karak Chai is a spiced, milk-based tea known for its strength and spice blend, whereas milk tea might be simpler, often just tea with milk. Is Karak Coffee or Tea? Karak is a type of tea. Despite its strong, bold flavor that might remind some of coffee, it’s made from black tea leaves. Does Karak Tea contain milk? Yes, Karak Tea typically contains evaporated or condensed milk, contributing to its creamy texture and rich flavor.