Karak Chai
Description
Karak tea is famous in Gulf region, the origin is believed to be Indian, specifically from South Asia, it is an import brought to the Arabian Gulf region through trade and maritime voyage, becoming an essential drink in daily life, special gathrings and a fixture on many coffeehouse menus.
Ingredients
- 2 cups water
- 1/2 cup water to dilute the powdered milk with
- 3 heaped tablespoons powdered milk
- 5 green cardamom pods
- 4 whole cloves
- 2 leveled tablespoons loose black tea or three bags of black tea
- 2 inches chunk of fresh ginger, peeled and diced
- 3 tablespoons sugar you can reduce the sugar to your liking, but karak chai is usually sweet
Instructions
- Peel and dice the ginger; using a mortar and pestle crush the cardamom pods to reveal the inner seeds.
- Place the grated ginger, cardamom pods and cloves in a stock pot, add the black tea and 2 cups of water, bring to a boil, reduce heat to low and simmer uncovered for 1 minute.
- Combine together the powdered milk and water, and pour in a steady stream over the spiced tea, bring to a boil , and simmer for 2 minutes, you will notice the karak chai turned to a beige shade with a thin layer of milk skin showing on top. Strain and serve warm with your favorite cookies.
Video
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