I’ve always believed a well-loved recipe is one of the nicest things a cook can pass along, and Karak Chai is well worth sharing. I enjoy serving a drink that looks inviting before anyone has even taken the first sip. I’d happily make room for this on a generous Ramadan spread.
Ingredients
- 8 cardamom pods
- 8 cloves
- 1 (2 inch) piece cinnamon bark or cinnamon stick
- 2 tbs. Sugar
- 1 1/2 cup + 1/2 cup filtered water
- 1 tbs. Fine black tea (Al Kabous) شاي الكبوس
- 1 can evaporated milk
- using a mortar and pestle roughly smash your spices to release the oils
Instructions
- Add 2 tbs. Sugar to a pot and let it caramelize slowly. If it turns color quickly turn off the heat, slowly add the water to the sugar and let cook until the sugar dissolves.
- Add the tea and let cook for 2-3 minutes on low to make a strong tea.
- Add 1 can of evaporated milk bring to a boil then lower the heat and cook for 8 minutes.
- Now you can add the 1/2 cup water and cook for a couple more minutes.
- You can sweeten the tea a bit more in the cups if you like it sweeter. Enjoy.