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4.0 KiB
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 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
- In a saucepan, add water and bring to a simmer on medium heat.
- Add crushed cardamom pods (and cloves and cinnamon if using), along with the Assam tea leaves.
- Boil gently until the water starts to reduce, stirring occasionally.
- Add full-fat milk and stir well.
- Bring the mixture to a boil, then reduce the heat and simmer until it thickens slightly.
- Add sugar according to taste and stir until dissolved.
- Simmer on low heat for a few more minutes.
- Strain the tea into cups.
- Serve hot and enjoy.
Popular Karak Chai with Condensed Milk
Ingredients
- 1/2 cup water
- 2 cups full-fat milk
- 1/4 cup condensed milk (or adjust according to desired sweetness)
- 1 tablespoon Assam loose black tea leaves
- 4-6 cardamom pods, crushed
- Optional spices: cinnamon, cloves, ginger (for added warmth and flavor)
Directions
- In a saucepan, heat the water. Add the crushed cardamom pods and optional spices like cinnamon, cloves, and ginger.
- Once the water is simmering, add the Assam tea leaves. Allow it to boil gently until the water reduces slightly.
- Add the full-fat milk and condensed milk to the saucepan. Stir well.
- Bring the mixture to a boil, then lower the heat to let it simmer.
- After simmering for a few minutes, strain the tea into cups, ensuring all spices and tea leaves are removed.
- Serve the Karak Chai hot, ideally with traditional accompaniments.
Chai Karak with Evaporated Milk
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
Directions
- Add the Assam tea and spices (cardamom, cloves, saffron) to your pot.
- Slice the ginger into strips and add it to the pot.
- Pour the room temperature water over the tea and spices, and bring the mixture to a boil.
- Add sugar, then reduce heat to medium and simmer for 5 minutes.
- Add the evaporated milk, being careful as it may boil over.
- Continue cooking over medium-high heat until the Chai boils.
- Repeat the boiling process 3-5 times for a velvety texture.
- Strain the tea into cups. Serve hot or cold.
Modern Karak Chai (Dairy-Free)
Ingredients
- 1/2 cup water
- 2 1/2 cups almond milk or oat milk
- 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
- Bring water to a simmer in a saucepan. Add crushed cardamom, optional cinnamon, and ginger slice.
- Add Assam tea leaves and boil until water reduces a bit.
- Pour in almond or oat milk. Stir in brown sugar or honey.
- Bring to a boil, then simmer. Add saffron if using.
- Simmer until fragrant and slightly thickened.
- Strain tea into cups.
- 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 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
- In a saucepan, heat water and add crushed cardamom pods.
- Add Assam tea leaves and let the mixture boil until the water is reduced.
- Pour in coconut milk. Sweeten with maple syrup.
- Bring to a boil, then reduce heat and simmer for a rich flavor.
- Optionally add a dash of vanilla extract and a sprinkle of nutmeg.
- Strain the chai into cups.
- Serve warm, ideally with a tropical-themed presentation.