Karak Chai
Karak Chai, also known as Karak Tea or Chai Karak, is a rich, creamy, spiced tea that packs a bold flavor and comforting warmth, as you’ll notice in the recipe and video below!
Whether you’re sipping it during a chilly morning or after a long day, this strong Indian tea has become a beloved staple not only in India but across the Gulf region, especially in the UAE and Qatar.
Once you’ve tasted a perfectly brewed cup of Chai Karak—with its smooth texture, depth of spice, and creamy finish—you’ll understand why so many people drink it daily.
What Is Karak Chai?
The word karak means “strong” in Hindi, and that’s exactly what Karak Chai delivers. It’s a more intense version of traditional Indian tea, brewed longer and with less water, giving it a deeper, richer flavor.
In the Gulf, particularly in the UAE, Karak Tea stands as a cultural bridge—served in roadside cafes, high-end restaurants, and homes alike. It’s more than just a beverage; it’s a ritual.
I still remember the best Karak I ever had as a teen in Mumbai. The milk was thick and fresh, the spices perfectly balanced. That memory inspires this recipe.
Why You’ll Love This Chai Karak Recipe
- Simple Ingredients: Most are already in your pantry.
- Easy to Customize: Adjust sweetness, strength, or spice. I like mine on the sweet side!
- Comforting: Warms you up and soothes your soul. Like me you’ll find it refreshing even in Summer
- Crowd Favorite: My family and friends are crazy about it; for us, it’s not a delicious drink, but it also brings back amazing memories.
Karak Chai Ingredients (And Substitutions)
To make this authentic Karak Tea, you’ll need:
- Water: Base for steeping tea and spices.
- Evaporated Milk: For that thick, creamy texture. (Use oat or almond milk for a vegan version.)
- Black Tea Bags or Loose Assam Tea: Assam is the best choice for strong flavor.
- Crushed Cardamom Pods: Adds warmth and aroma.
- Whole Cloves: Earthy and slightly sweet.
- Fresh Ginger (Grated): For bold spiciness. (Substitute ground ginger in a pinch. The flavor won’t be exactly the same though.)
- Sugar: White sugar is traditional. Avoid honey—it changes the flavor too much. If you’re using a sweetener, add it after pouring.
✅ Pro Tip: Use whole spices for maximum flavor. Crush them lightly to release oils before boiling.
Choosing the Right Tea for Karak
- Nilgiri Tea: Too delicate for Karak; skip it.
- Assam Tea: Strong, malty, and ideal for Karak Chai.
- Darjeeling Tea: Lighter and more floral—not traditional but can be used for a gentler version.
Advanced Tips for the Perfect Karak Tea
- Balance your spices: Start with cardamom and ginger. Add cinnamon, star anise, or peppercorns for variation.
- Use full-fat evaporated milk for a thicker texture;, low-fat milk can work but I find the tea to be a little light on taste.
- Don’t over-steep: Tea can turn bitter. Stick to the timing.
- Experiment with ratios: Try stronger tea by adding a little more black tea, or a creamier version by adding more milk to find your ideal blend.
Popular Variations
- Vegan Chai Karak: Use oat milk and coconut sugar for a plant-based alternative.
- Masala Karak Chai: Add black pepper, fennel, and cinnamon.
- Mint Chai: Add fresh mint leaves for a refreshing summer twist. This version is not my favorite, but others may like it.
- Rose Karak Tea: Add rose water and a drop of honey for floral sweetness.
How to Make Karak Chai (Step by Step)
Making Indian tea (Karak chai) at home is incredibly easy. Let’s look at home to make it:
Step 1:
To make ginger-spiced chai tea, gather a saucepan and add some water. Add some freshly grated ginger, cinnamon, cardamom pods, and cloves to the water. Put the saucepan on the stove and let it come to a boil.
Step 2:
When the water starts boiling, add some sugar to it and drop in a few tea bags. Reduce the heat and let the mixture simmer for a minute.
Step 3:
After a minute of simmering, turn off the heat and cover the pan with a lid. Leave it to rest for a minute.
Step 4:
Once the tea has steeped for a minute, it’s time to add in some milk. Bring the tea to a boil and let it simmer for another minute.
Step 5:
Once the tea is done boiling, strain it and serve it up hot. Enjoy the delicious flavors and the aroma of the spices in every sip.
Karak Chai in the Gulf
In the UAE and Gulf Countries, Karak Tea isn’t just a beverage—it’s a cultural symbol. Sold at roadside cafeterias and sipped over long conversations, Chai Karak brings together people from all walks of life. It’s common to see groups gathered around late at night with steaming cups in hand, enjoying the warmth and comfort of this shared ritual.
Have a memory or story about your first Karak? Share it in the comments—I’d love to hear how this tea fits into your life.
Frequently Asked Questions
Yes! Try cinnamon, star anise, or fennel. Just be sure not to overpower the core flavors.
Fresh ginger is best for bold flavor. Ground ginger is convenient but more subtle.
It’s ideal, but any strong black tea will work.
Honestly—you shouldn’t. It’s meant to be enjoyed fresh.
Serving Suggestions for Karak Chai
- Indian Bread Paratha.
- Flaky Chicken Samosa.
- Punjabi Aloo Samosa.
- Kerala Paratha Recipe.
- Krispy Flavorful Onion Pakora.
Watch me make some Karak Chai!
Karak Chai (Indian Strong Tea)
Ingredients
- 2 ½ cup water
- 6 tablespoons evaporated milk
- 4 teaspoons sugar
- 4 whole cardamom crushed
- 2 whole clove
- 2 slices of ginger About an inch each.
- 4 black tea bags
- 2 inch stick of cinnamon
Instructions
- In a saucepan, add 2 1/2 cup water water, 2 slices of ginger, 2 inch stick of cinnamon, 4 whole cardamom crushed, and 2 whole clove.
- When the water comes to a boil, add 4 teaspoons sugar and 4 black tea bags, reduce the heat, and let it simmer for 1 minute.
- Turn off the heat and cover the tea. Let it steep for one minute.
- Add 6 tablespoons evaporated milk and bring the tea to a boil. Let it boil for 1 minute.
- Strain the tea and serve it hot.
Notes
- Tea is very delicate, letting it boil for a long time will change its taste and reduce the flavor.
- Steeping the tea is the best way to let the flavor of the spices and tea come together, so don’t skip this step.
- You can reduce the calories by reducing the amount of sugar and using low-fat evaporated milk.
- Make it vegan by using almond or oat milk.
- This post was originally published in 2014. It is updated with a video, new images, and more information.
Nutrition
I am not used to having tea with milk…always plain. Now I am tempted to give it a try again!
Give it a try Angie, you’ll love it 🙂
I just made your karak tea, used 1/4 regular milk and powdered cloves because that’s all I have. Turned delicious and simple to make. I sent it to my daughter to try. Thank you.
Hi Anna, thanks a lot for trying my recipe, I appreciate it 😊
I met one Indian man , he is expert in making karak chai…
he told me these steps, it is the same mentioned above but with some different.
1) put cardamom with water and let it boiled for 5 minutes.
2) add Indian black tea then boil again for more 2 minutes.
3) add the clove and ginger and let it boil for more 2 minute.
4) stop boiling, then add evaporated milk and wait for 2 minute, then let it to start boiling again for 5 minute.
you will have a strong delicious taste.
I’d love to give it a try and see how different it is in taste, although it sounds delicious already 🙂 … Thanks for sharing.
Thanks for this recipe ^-^
Okay this great, not so spicy, i make it way spicy, but I like your version, i guess evaporated milk will taste better! need to buy some!
I use whole regular milk most of the time, and yes I can make mine very spicy too especially when it’s raining outside 🙂
Just found your site. Yum! Your Karak Chai is wonderful. Had friends from the Punjab who taught me some wonderful recipes from India, adding your tea & other goodies I find here on your site to my recipe file! Thank you & blessing always 😺
Hi Mare, Thank you so much for your comment 🙂 I’m glad that you and your guests enjoyed my recipes!
Hi dear. I have loose black tea. How much should I put? By the way I love your Arabic Chicken Stew and my family loves it too. 😊
Hi, Thanks for trying my recipes 😊. For this karak chai recipe you will need 4 1/2 teaspoon black loose tea. Hope this helped!