If you’re a tea fan, I can guarantee that this Karak Chai recipe will be your new favourite way to prepare your daily cuppa! Brewed slowly to create a rich, strong and sweet tea with aromatic spices like cardamom, cinnamon and cloves.
What is Karak Chai?
The roots of Karak Chai trace back to South Asia, where “chai” (tea) has been a daily staple for centuries. The word “karak” meaning strong, referring to its bold flavour and concentrated brew. It was brought to the Gulf region by Indian laborers during the mid-20th century, where it quickly found a new identity.
Over time, Gulf locals embraced and adapted it – giving birth to a uniquely Middle Eastern version that combines the strong, milky tea of India with regional preferences for sweetness and intensity. Today, Karak Chai is as integral to daily life in the Gulf as espresso is to Italy.
How is Karak Chai traditionally made:
Traditionally made with either whole milk or evaporated milk along with sugar and spices. Typically cardamom is the star of the show, but other spices like ginger, cinnamon and cloves can also be used.
The secret to a good tasting cup of Karak Chai is through a slow, simmering process that brings out deep flavour and creaminess.
Why I love making Karak Chai:
I’m a tea girl through and through. I come from two tea drinking cultures – English and Iraqi, so I’m pretty sure tea runs through my veins! I’ve been drinking tea every day for as long as I can remember – since my teens, probably even before that.
I recall a time just after the first gulf war where me and my brothers were only allowed one cup of tea a day. Actually it was more the case that we were only allowed 1 tsp of sugar a day because we didn’t have enough. At the time tea without sugar wasn’t an option as far as I was concerned, so it meant I was limited to 1 cup of tea a day. It made me appreciate every sip and that’s where my passion for tea grew.
I was introduced to Karak Chai when I visited Dubai with my friend (also a tea fanatic!) back in 2019, and I don’t think I’ve stopped thinking about it since! I could easily drink it on the daily and never get bored. Cardamom tea was something I grew up drinking anyway, so Karak Chai felt very familiar and comforting. The only difference is in Iraq tea is enjoyed black with sugar, while Karak Chai has the added element of the rich creaminess from the milk.
Why does Karak Chai taste so good?
Karak Chai’s appeal lies in its balance of contrasts – strong yet smooth, sweet yet spicy. The secret is in how the tea is brewed: black tea leaves are simmered with milk, sugar, and spices (usually cardamom, sometimes saffron or cloves).
The long simmering process allows the flavours to meld deeply. The tannins from the tea create a pleasant bitterness that’s offset by the creaminess of milk and the warmth of the spices. Every sip hits a different note – aromatic, earthy, and comforting all at once.
There’s also something emotional about drinking Karak Chai . The familiar scent of cardamom rising from a steaming glass instantly transports people home, wherever they may be. It’s not just taste – it’s nostalgia.
Karak Chai Recipe
Ingredients
- 4 tbsp loose leaf black tea I use Ahmad Tea
- 3 cups milk I use whole oat milk
- 1 cup water
- 1 tbsp chopped ginger optional
- 8 cardamom pods
- 1-2 cinnamon sticks
- 4 whole cloves
- 2 tbsp sugar or to taste
Instructions
- Pour the milk and water in a saucepan and add the cinnamon, ginger, crushed cardamom and cloves.
- Bring to a quick boil, then lower the heat and simmer for 10 minutes.
- Add the tea and sweetener if using any and allow to simmer for another 5 minutes.
- Strain and enjoy!
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