Drinks
Karak Chai Kuwaiti
Ingredients
- 4 cups (1 l) water
- 3 black tea bags or 3 tbsp loose black tea
- 1 cup (240 ml) evaporated milk or whole milk
- 4 tbsp sugar, or to taste
- 4 green cardamom pods, crushed
- Pinch of saffron threads
- 1 small piece of fresh ginger, sliced (optional)
Method
- Bring the water to a boil in a saucepan with the crushed cardamom pods, saffron and ginger, if using.
- Add the tea bags or loose tea and simmer for 3-4 minutes until the water turns a deep reddish-brown.
- Stir in the sugar and evaporated milk, then continue simmering for another 3-4 minutes until the tea is well infused and slightly thickened.
- Bring briefly to a low boil, then remove from heat.
- Strain into cups and serve hot.
Introduction: Karak is a strong, sweet, spiced milk tea that has become a fixture of daily life in Kuwait, sold from small karak stalls and enjoyed at home alike.
Cultural Background: Karak is a strong, sweet, spiced milk tea that has become a fixture of daily life in Kuwait, sold from small karak stalls and enjoyed at home alike. Its rich, cardamom-and-saffron-scented flavour reflects the deep influence of South Asian trade on Gulf drinking culture.
Tips: Simmering the tea rather than just steeping it develops the deep, robust flavour characteristic of karak. Adjust sugar to taste; karak is traditionally quite sweet.
Variations: Add a small piece of cinnamon stick for extra warmth. A dash of rosewater can be added just before serving for a floral note.
Storage: Best enjoyed fresh; leftover tea can be refrigerated for up to 1 day and reheated.
Reheating: Reheat gently in a saucepan over low heat, stirring occasionally, until hot.
FAQs:
Q: What makes karak different from regular milk tea?
A: The long simmering with spices and condensed or evaporated milk gives it a much bolder, creamier flavour.
Q: Can I make this with tea bags?
A: Yes, though loose tea gives a slightly more robust result.
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