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# Karak Chai Recipes
Explore the rich and diverse world of Karak Chai with these curated recipes, each offering a unique take on this beloved beverage.
---
## Traditional Karak Chai
### Ingredients
- 1/2 cup water
- 2 1/2 cups full-fat milk
- 1 tablespoon loose black tea leaves
- 1 tablespoon Assam loose black tea leaves
- 1-2 tablespoons sugar
- 4-6 cardamom pods, crushed
- Optional: a pinch of cloves and/or a small piece of cinnamon stick
### Directions
1. In a saucepan, add water and bring to a simmer on medium heat.
2. Add crushed cardamom pods (and cloves and cinnamon if using), tea leaves.
2. Add crushed cardamom pods (and cloves and cinnamon if using), along with the Assam tea leaves.
3. Boil gently until the water starts to reduce, stirring occasionally.
4. Add full-fat milk and stir well.
5. Bring the mixture to a boil, then reduce the heat and simmer until it thickens slightly.
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- 1/2 cup water
- 2 cups full-fat milk
- 1/4 cup condensed milk (or adjust according to desired sweetness)
- 1 tablespoon loose black tea leaves (preferably a strong variety)
- 1 tablespoon Assam loose black tea leaves
- 4-6 cardamom pods, crushed
- Optional spices: cinnamon, cloves, ginger (for added warmth and flavor)
### Directions
1. **Water and Spices**: In a saucepan, heat the water. Add the crushed cardamom pods and optional spices like cinnamon, cloves, and ginger.
1. In a saucepan, heat the water. Add the crushed cardamom pods and optional spices like cinnamon, cloves, and ginger.
2. Once the water is simmering, add the Assam tea leaves. Allow it to boil gently until the water reduces slightly.
3. Add the full-fat milk and condensed milk to the saucepan. Stir well.
4. Bring the mixture to a boil, then lower the heat to let it simmer.
5. After simmering for a few minutes, strain the tea into cups, ensuring all spices and tea leaves are removed.
6. Serve the Karak Chai hot, ideally with traditional accompaniments.
2. **Tea Leaves**: Once the water is simmering, add the black tea leaves. Allow it to boil gently until the water reduces slightly, intensifying the tea's flavor.
---
3. **Milk and Condensed Milk**: Add the full-fat milk and condensed milk to the saucepan. The condensed milk not only sweetens the chai but also contributes to its creamy texture.
## Chai Karak with Evaporated Milk
4. **Boil and Simmer**: Bring the mixture to a boil, then lower the heat to let it simmer. This process allows the flavors to meld together and the tea to achieve a rich consistency.
### Ingredients
- 1 1/2 cups water (room temperature)
- 1 cup evaporated milk
- 2 tablespoons sugar (adjust to taste)
- 3 teaspoons Assam loose, strong black tea
- 3-4 grams fresh ginger
- 4 green cardamom pods
- 2 cloves
- 8 threads saffron
5. **Strain**: After simmering for a few minutes, strain the tea into cups, ensuring all spices and tea leaves are removed.
6. **Serve**: Enjoy the Karak Chai hot, ideally with traditional accompaniments like biscuits or pastries.
This preparation method for Karak Chai, using condensed milk, is popular for its rich, creamy, and sweet characteristics. It's a beloved variant in many tea-drinking cultures, offering a comforting and indulgent twist on the traditional chai.
### Directions
1. Add the Assam tea and spices (cardamom, cloves, saffron) to your pot.
2. Slice the ginger into strips and add it to the pot.
3. Pour the room temperature water over the tea and spices, and bring the mixture to a boil.
4. Add sugar, then reduce heat to medium and simmer for 5 minutes.
5. Add the evaporated milk, being careful as it may boil over.
6. Continue cooking over medium-high heat until the Chai boils.
7. Repeat the boiling process 3-5 times for a velvety texture.
8. Strain the tea into cups. Serve hot or cold.
---
@@ -53,37 +76,37 @@ This preparation method for Karak Chai, using condensed milk, is popular for its
### Ingredients
- 1/2 cup water
- 2 1/2 cups almond milk or oat milk
- 1 tablespoon loose black tea leaves
- 1 tablespoon Assam loose black tea leaves
- 1-2 tablespoons brown sugar or honey
- 4-6 cardamom pods, crushed
- Optional: ground cinnamon or cinnamon stick, a few strands of saffron, slice of fresh ginger
### Directions
1. Bring water to a simmer in a saucepan. Add crushed cardamom, optional cinnamon, and ginger slice.
2. Add tea leaves and boil until water reduces a bit.
3. Pour in almond or oat milk.
4. Stir in brown sugar or honey.
5. Bring to a boil, then simmer. Add saffron if using.
6. Simmer until fragrant and slightly thickened.
7. Strain tea into cups.
8. Serve hot.
2. Add Assam tea leaves and boil until water reduces a bit.
3. Pour in almond or oat milk. Stir in brown sugar or honey.
4. Bring to a boil, then simmer. Add saffron if using.
5. Simmer until fragrant and slightly thickened.
6. Strain tea into cups.
7. Serve hot.
---
## Contemporary Tea Shop Karak Chai (With a Twist)
### Ingredients
- 1/2 cup water
- 2 1/2 cups coconut milk (for a tropical twist)
- 1 tablespoon loose black tea leaves (or chai blend)
- 1 tablespoon Assam loose black tea leaves (or chai blend)
- 1-2 tablespoons maple syrup (for a unique sweetener)
- 4-6 cardamom pods, crushed
- Optional: a dash of vanilla extract, a sprinkle of nutmeg
### Directions
1. In a saucepan, heat water and add crushed cardamom pods.
2. Add tea leaves and let the mixture boil until the water is reduced.
3. Pour in coconut milk for a creamy, tropical flavor.
4. Sweeten with maple syrup.
5. Bring to a boil, then reduce heat and simmer for a rich flavor.
6. Optionally add a dash of vanilla extract and a sprinkle of nutmeg for extra aroma.
7. Strain the chai into cups.
8. Serve warm, ideally with a tropical-themed presentation.
2. Add Assam tea leaves and let the mixture boil until the water is reduced.
3. Pour in coconut milk. Sweeten with maple syrup.
4. Bring to a boil, then reduce heat and simmer for a rich flavor.
5. Optionally add a dash of vanilla extract and a sprinkle of nutmeg.
6. Strain the chai into cups.
7. Serve warm, ideally with a tropical-themed presentation.