Nadia's Karak Chai
Stronger than you average cup of chai but less punchy than masala, Karak Chai is the perfect middle ground. It’s rich & creamy thanks to the evaporated milk and the addition of only a couple of spices gives it a subtle warmth. Recipes vary family to family – in fact this one was kindly shared with us by a Carnation team member.
Black tea bags
Green cardamon pods
Small cinnamon sticks
Step 1 of 5
Add the water to a large saucepan and bring to the boil.
Step 2 of 5
Once the water is boiling, add the teabags and boil for 6-8 minutes.
Step 3 of 5
Meanwhile crack the cardamom pods and crush the contents to a fine powder using a grinder or pestle and mortar. Add the crushed cardamom and the two cinnamon sticks to the pan.
Step 4 of 5
Add the evaporated milk to the pan and return to the boil, watching carefully to ensure the tea doesn’t boil over. Reduce heat to medium-low and simmer for another 10 minutes until creamy and caramel in colour.
Step 5 of 5
To serve, strain the tea through a fine-mesh sieve into your chosen teacups and discard the spices and tea bags.
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