I came back to the States after a short visit to my family back home in UAE. I had a great time and after seeing my family, I realized how badly I missed them. I’m not going to talk more about my visit since things may get emotional here. UAE is known for its warm/hot weather and we rarely have rain, so you can imagine how my body reacted when I came back to New York. What can warm me better than a strong Indian Karak Chai?
Making Indian Karak Chai.
I have previously blogged about Indian Strong Tea – Karak Chai, but used tea bags and more spices. The version I’m sharing today has less spices and loose black tea. Making a good cup of tea requires using a good brand of tea. In the past, I used English black tea and the taste wasn’t strong nor pleasant for this recipe.
When making tea and I mean any type of tea, make sure not to let the water boil for so long, boiling the water for long period results in creating unpleasant taste. When the water comes to a boil, immediately add your ingredients.
Don’t forget to try my Punjabi Aloo Samosa Recipe.
Follow me on Instagram, and if you happen to make any of my recipes, please post the picture and mention me in your post, or use this hashtag #munatycooking. I would love to see your creation.
As for my recipe, here you go!
Indian Karak Chai II
- 1 heaped teaspoon loss black tea
- 1 whole green cardamom
- 2 whole cloves
- ¼ cup evaporated milk
- 1 cup water
- 1 tablespoon sugar I used raw
- In a saucepan, add the water, milk, sugar, cardamom, and cloves.
- When it comes to a boil, add the loss black tea. When it come to a boil again, reduce heat to the lowest and let it simmer for three to four minutes.
- Strain the tea. Karak Chai tastes even better when you drink it two minutes after serving.