Karak Tea
Ingredients
- 600 mlMineral water (pure)
- 3 tbspTea (loose black tea)
- 3 tbspWhite sugar (granulated)
- 6 pccardamom (whole pods crushed)
- 200 mlUnsweetened condensed milk (full fat)
- 1 pinchSaffron (threads)
Method
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.
- 1
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
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.
