Karak Tea

A smooth drink with a deep caramel hue. The rising steam smells of warm cardamom and bold black tea, promising a velvety texture that coats the palate.

• Prep time: 5 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 233
• Protein: 5 g
• Carbs: 45 g
• Fat: 5 g

Ingredients

• 600 ml Mineral water ( pure )
• 3 tbsp Tea ( loose black tea )
• 3 tbsp White sugar ( granulated )
• 6 piece cardamom ( whole pods crushed )
• 200 ml Unsweetened condensed milk ( full fat )
• 1 pinch Saffron optional ( threads )

Instructions

1. Spices infusion

   In a saucepan, pour the mineral water. Add the tea, sugar, saffron, and previously crushed cardamom pods. Bring to a boil until the liquid turns dark and the aroma of the spices is strong.

2. Milk binding

   Pour the evaporated milk into the saucepan. Lower the heat. Let it simmer gently while stirring occasionally. The mixture should reduce slightly until it coats the back of a spoon and takes on an amber color.

3. Straining

   Pass the mixture through a fine sieve to remove the tea leaves and spices. Serve immediately in small glasses; the liquid must be very hot and steaming.

Chef's tips

• Crush the cardamom pods well to release the black seeds; that's where all the aroma is.
• Don't rush the boiling process with the milk; reduction is the key to achieving that syrupy and smooth consistency.

Storage

Can be kept for 2 days in the fridge. Reheat over very low heat without bringing to a boil again to avoid separating the milk fats.