Chai karak
adapted from Indian chai masala; karak means "hard" or "strong" in Hindi.
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Tea & Karak · United Arab Emirates
Karak Chai
Verified
References
Related recipes
- Verified
Chai Karak (Cardamom Milk Tea)
- Difficulty
- Beginner
- Preparation time
- About 20 minutes
- Serving size
- 3 cups (700 ml)
Recipe by Ahmed Al Bawardi and Hanan Sayed Worrell, from Table Tales: The Global Nomad Cuisine of Abu Dhabi (Rizzoli, 2018), republished on the Smithsonian Folklife Festival blog (2022).
Chai Karak (Cardamom Milk Tea)
Verified recipe coming soon.
VerifiedVerified
Chai Karak (Cardamom Milk Tea)
United Arab EmiratesTea & Karak
Difficulty
Beginner
Preparation time
About 20 minutes
Serving size
3 cups (700 ml)
Temperature: High heat to boil water and tea; medium heat to heat milk without boiling
Equipment
- Medium saucepan
- Strainer
- Thermal carafe or teapot
- Small tea glasses or teacups
Ingredients
Main ingredients
- 3 cups (700 ml) Hot water
- 6 pods Cardamom pods, crushed
- 3–4 teaspoons Loose-leaf black teaIf using teabags, cut open the bag to use the loose tea.
- 3/4 cup (180 ml) Evaporated milk
- 2 tablespoons Granulated sugarAdjust to taste
Optional ingredients
- 1 pinch Saffron
Notes
- Loose-leaf black tea: If using teabags, cut open the bag to use the loose tea.
- Granulated sugar: Adjust to taste
Steps
- 1
Step 1
Combine the water, cardamom pods, and loose-leaf tea in a medium saucepan. If using teabags, cut open the bag to use the loose tea.
- 2
Step 2
5–8 minutesAllow the mixture to boil on high heat for 5 to 8 minutes or until aromatic, stirring regularly.
- 3
Step 3
Turn the heat down to medium and add milk and sugar to taste. Increase the amount of milk for a creamier tea. Stir the chai karak until thoroughly heated, but don't let the milk boil.
- 4
Step 4
5 minutesRemove from heat, cover, and let steep for 5 minutes.
- 5
Step 5
Strain the chai karak into a thermal carafe or teapot. As an option, add a few sprigs of saffron either to the carafe/teapot or the tea glasses.
- 6
Step 6
Serve hot in small tea glasses or teacups.
Why this recipe exists
Karak is everyday hospitality in the UAE — not a café novelty. This Smithsonian-transcribed recipe exists because it is one of the few published, attributable versions from Emirati authors rather than generic 'Middle Eastern chai' on the internet. The structure — hard boil the spice and tea, then gentle milk — matches how karak is actually made in homes and roadside cafés.
Why these parameters work
Tannins from black tea extract quickly at a rolling boil. Adding milk too early protects proteins but prevents spice penetration; adding it late lets cardamom open in water first. Evaporated milk is concentrated — less water dilutes the tea less than fresh milk would.
Adjustments & troubleshooting
Bitter or dry → you boiled milk or steeped too long; next time lower heat after adding dairy. Thin or weak → extend the first boil two minutes or add one teaspoon of tea. Too sweet → reduce sugar before service, not after — karak is traditionally sweet but not syrupy.
When to choose this recipe
When you want to understand Gulf tea culture through a documented home recipe, or when guests expect karak with conversation rather than a quick mug.
Who this recipe is best for
Beginners — one pot, no special gear. Also useful for diaspora cooks who want the Table Tales version that matches Smithsonian Folklife documentation.
Water recommendations
Use water you would drink plain. Karak is forgiving on minerals but chlorine shows through in a thin cup.
Tips
Increase the amount of milk for a creamier tea.
Add a few sprigs of saffron to the carafe, teapot, or tea glasses for optional saffron karak.
Crush cardamom pods lightly — not to powder — so oils release without bitterness.
Serve in small glasses; karak is meant for sharing and conversation.
Common mistakes
- Boiling milk after adding it, which scalds proteins and flattens sweetness.
- Skipping the 5-minute rest — flavors stay sharp and disjointed.
- Using pre-ground cardamom only — whole crushed pods give cleaner spice.
Common mistakes
Do not let the milk boil after adding it.
FAQ
- Can I use teabags instead of loose leaf?
- Yes — cut open teabags to use loose tea as the Smithsonian recipe notes. One strong teabag per cup is a reasonable substitute.
- Is karak the same as masala chai?
- Karak is Gulf-style milk tea, typically cardamom-forward and served in small glasses. Masala chai uses a wider spice blend and is more common in South Asia.
- Can I make karak without evaporated milk?
- Whole milk works, but use more and heat gently. Evaporated milk gives the classic Gulf body and sweetness balance.
Storage tips
Best served fresh. Refrigerated karak keeps 24 hours in a sealed container; reheat gently without boiling the milk.
Serving suggestions
Serve hot in small tea glasses or teacups.
Historical notes
Recipe by Ahmed Al Bawardi and Hanan Sayed Worrell, from Table Tales: The Global Nomad Cuisine of Abu Dhabi (Rizzoli, 2018), republished on the Smithsonian Folklife Festival blog (2022).
Inline images
Credit: Editorial · License: Licensed
Credit: Editorial · License: Licensed
Step images
Credit: Editorial · License: Licensed
Credit: Editorial · License: Licensed
