Middle EasternKarak Chai (Gulf Spiced Tea with Evaporated Milk)
Strong black tea boiled with crushed cardamom and saffron, then mellowed with evaporated milk and sugar and strained into small cups. Karak came to the Gulf with South Asian workers and is now drunk on every street corner in the Emirates and Qatar.
Method
Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.
Shows the steps one at a time, with a timer for each timed step.
Sharp knife and board
Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.
- 01
Brewing
10 minutesMedium heatBring the water to a boil with the crushed cardamom and saffron. Add the black tea and boil on medium heat for 5 to 8 minutes until the tea is very dark.
Success cueDeep reddish brown tea.
- 02
Milk
2 minutesMedium heatStir in the sugar and evaporated milk and heat until it just starts to rise, without letting it boil over.
Success cueCreamy tan tea rising at the edges.
Watch outWatch it; milk tea boils over in seconds.
- 03
Steeping
5 minutesTake off the heat, cover and leave to steep for 5 minutes, then strain into small cups.
Success cueSmooth, strong tea with no leaves.
PlateMap is still in testing. Quantities and results may vary with ingredients and equipment. Please check food safety yourself, especially with meat and poultry.
Cooking tips
Boiling the tea hard before the milk goes in is what gives karak its strength; steeping alone makes it weak.
- • Use strong, broken-leaf black tea; it gives colour and body quickly.
- • Pour from a height between two cups for a light froth, as karak sellers do.
Common mistakes
- • Adding the milk too early, so the tea never gets strong.
- • Letting it boil over after the milk goes in.
Substitutions
- • Instead of evaporated milk: full-fat milk, 250 ml, simmered a little longer
- • Instead of saffron: leave it out, or add a slice of fresh ginger
Serving ideasServe hot in small glasses with chabab, khameer or biscuits.
Estimated nutrition per serving
Calculated estimate per serving from the listed quantities. Product choice and retained cooking fat affect the result; this is not a laboratory analysis.
- Calories
- ≈ 90
- Protein
- 3.3g
- Carbs
- 11.1g
- Fat
- 3.6g
Calculation source and assumptions
Values use USDA data and linked product labels, adjusted for edible quantities and base servings. Brands, ingredient varieties, and cooking methods can change the result.
Milk
Compound ingredients vary by product; check labels and possible cross-contact.
Frequently Asked Questions
What does karak mean?
It comes from the Hindi and Urdu word for strong. The tea is boiled for a long time to make it so.
Why evaporated milk?
It is richer than fresh milk and keeps without a fridge, which made it the Gulf standard for tea; it also gives karak its caramel colour.
How is karak different from Indian masala chai?
Karak is simpler: cardamom, sometimes saffron, and evaporated milk. Masala chai uses fresh milk and a wider mix of spices such as ginger, cloves and pepper.
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