Emirati Karak Chai
A UAE-style strong black milk tea simmered with cardamom and cinnamon.
Preparation: 5 min · Cooking: 12 min · Total: 17 min · 4 servings
Ingredients
- 4 tsp loose black tea
- 500 ml pasteurized whole milk
- 4 pc green cardamom pods, lightly cracked
- 30 g granulated sugar (optional)
- 1 pc small cinnamon stick, about 5 cm
- 500 ml drinking water
Instructions
Measure tea and crack cardamom
Measure 500 ml drinking water, 4 tsp loose black tea, 500 ml pasteurized whole milk, four green cardamom pods and one 5 cm cinnamon stick. Lightly crack the cardamom pods. Set aside up to 30 g sugar, if using it. Keep the milk refrigerated until needed.
Simmer the whole spices
Put the 500 ml water, four cracked cardamom pods and the cinnamon stick in a small saucepan. Bring to a boil over medium-high heat, about 3 minutes; lower to a gentle simmer and cook for 3 minutes until fragrant.
Simmer spices: 180 seconds
Brew the black tea
Stir the 4 tsp black tea into the simmering spiced water. Simmer gently for 3 minutes; the liquid should turn deep brown. Do not boil hard, as it can splash and taste harsh.
Deep brown, aromatic tea without harsh bitterness.
Brew tea: 180 seconds
Heat with milk
Pour in the 500 ml cold milk and stir along the pan bottom. Heat on low for about 3 minutes until steaming hot, with small bubbles at the edge. Do not let the milk boil over or scorch.
Steaming hot with small edge bubbles; no scorched layer or boil-over.
Heat milk tea: 180 seconds
Strain and sweeten
Pour the hot tea through a fine strainer into a heatproof jug, removing the leaves and whole spices. Let a spoonful cool before tasting. If using sugar, stir in up to 30 g, starting with half and tasting again.
Serve hot
Divide the karak among four heatproof cups. Let it cool slightly before drinking to avoid burns. Refrigerate any remainder promptly in a shallow covered container.
Tips
- Crack the cardamom just before simmering to release its aroma. Keep the milk stage at low heat to prevent scorching.
Common mistakes
- Do not add the milk before the tea has brewed; it can weaken the spice and tea extraction.
- Do not leave the milk tea unattended: it can foam over quickly.
Substitutions
- Omit the cinnamon stick for a cardamom-forward variation; keep the tea, water, milk and simmering times the same.
Storage
Refrigerate leftovers in a shallow covered container at 4°C or below within 2 hours, or 1 hour above 32°C. Use within 24 hours.
Reheating
Reheat one refrigerated portion to 74°C/165°F, stirring to heat evenly, then allow it to cool to a safe drinking temperature. Do not repeatedly reheat the whole batch.
About this recipe
Karak chai is a much-loved UAE tea-shop drink of strong black tea, milk and spices such as cardamom. The drink reflects Gulf and South Asian food connections; this version uses fresh pasteurized milk and cinnamon.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.