Karak Chai

Karak chai (strong tea in Hindi) is a style of masala chai that derives its creamy richness from evaporated milk. It’s typically made with fewer spices than masala chai, but recipes vary from family to family. This version from recipe developer and former BA food editor Zaynab Issa keeps things simple with black tea, cardamom pods, cinnamon sticks, and vanilla.Adapted from Zaynab’s cookbook, Let’s Eat, this karak chai is rooted in her family’s Ramadan traditions, when a glass kettle of the golden, creamy tea was an essential part of the iftar table. Simmering the tea for about 30 minutes concentrates its flavor and gives it a creamy texture and deep caramel color—the longer it goes, the stronger and creamier it gets.Karak Chai FAQsKarak chai is a strong, creamy style of masala chai made with black tea, milk, sugar, and spices. Compared with many versions of masala chai, it typically uses fewer spices; this recipe relies on cardamom and cinnamon, with vanilla for added warmth.Do I need to remove the seeds from the cardamom pods?No. Lightly crush each cardamom pod just enough to split it open and expose the seeds. Add the whole cracked pods to the pot; you’ll strain them out before serving.Can I make karak chai without evaporated milk?Yes. You can substitute an equal amount of half-and-half or whole milk, though you’ll lose some of the concentrated, slightly cooked flavor evaporated milk brings. Half-and-half will make the chai a bit richer; whole milk will make it lighter.Why does karak chai simmer for so long?The long simmer concentrates the tea and milk, producing a stronger, creamier drink with a deep caramel color. Keep an eye on the pot: Milk tea can boil over quickly.This recipe was adapted for style from ‘Let’s Eat’ by Zaynab Issa. Copyright © 2020 by Zaynab Issa. Reprinted with permission. All rights reserved.