A rich, creamy, and boldly spiced tea, Karak Chai is the kind of drink that instantly comforts and energizes. With its deep caramel notes, aromatic cardamom, and velvety texture, this beloved chai is perfect for slow mornings, afternoon breaks, or sharing with loved ones.
Why You’ll Love This Recipe
Karak Chai is more than just tea—it’s an experience. This recipe delivers a perfectly balanced cup that’s strong without being bitter, sweet without being overwhelming, and luxuriously creamy. The caramelized sugar adds depth, while the cardamom infuses warmth and aroma. It’s easy to make with simple ingredients, yet tastes like something you’d get from a cherished neighborhood chai shop.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups boiling water
4 teaspoons granulated sugar
2 teaspoons loose black tea
4 green cardamom pods, lightly crushed
¼ cup evaporated milk (plus up to an additional ¼ cup if needed)
Directions
In a medium saucepan set over medium-high heat, add the granulated sugar. Allow it to melt without stirring, gently swirling the pan as needed, until it turns a deep amber color.
Carefully pour in the boiling water, then add the loose black tea and crushed cardamom pods. Bring the mixture to a boil and cook over medium heat for about 5 minutes.
Stir in ¼ cup of evaporated milk, aiming for a deep caramel-colored tea. If a creamier consistency or lighter color is preferred, add up to an additional ¼ cup of evaporated milk.
Once the chai reaches a boil, reduce the heat to medium-low and let it simmer until slightly thickened, about 8 to 10 minutes.
Strain if desired and serve hot.
Servings and timing
Servings: 2
Prep time: 5 minutes
Cook time: 15 minutes
Total time: approximately 20 minutes
Variations
For a spicier version, add a small piece of cinnamon stick or a pinch of ground ginger while boiling the tea.
If you prefer a less sweet chai, reduce the sugar to 2 or 3 teaspoons.
For a lighter texture, replace part of the evaporated milk with regular whole milk.
To intensify the cardamom flavor, lightly crush the pods more thoroughly or add one extra pod.
Storage/Reheating
Karak Chai is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 24 hours. Reheat gently on the stovetop over low heat, stirring occasionally. Avoid boiling during reheating, as this can alter the flavor and texture.
FAQs
What makes Karak Chai different from regular chai?
Karak Chai is stronger, creamier, and often sweeter than regular chai, with a more concentrated tea flavor and fewer spices.
Can I use tea bags instead of loose black tea?
Yes, but loose black tea provides a stronger and more authentic flavor. If using tea bags, choose a robust black tea.
Why is the sugar caramelized first?
Caramelizing the sugar adds depth, richness, and a subtle bitterness that balances the sweetness and milkiness.
Can I make this chai without evaporated milk?
Evaporated milk is key to the signature richness, but whole milk can be used as a substitute if needed.
Is Karak Chai very sweet?
It’s moderately sweet. You can easily adjust the sugar amount to suit your taste.
Can I add more spices?
Yes, but keep them minimal. Cardamom is the star, though cinnamon or ginger can be added sparingly.
Does the chai need to be strained?
Straining is optional. If you prefer a smooth cup without tea leaves or cardamom pieces, strain before serving.
Can I double the recipe?
Absolutely. Simply double all ingredients and use a larger saucepan.
What type of black tea works best?
A strong Pakistani or Indian loose-leaf black tea gives the best results.
Can this chai be served iced?
Traditionally it’s served hot, but you can cool it and serve over ice for a refreshing twist.
Conclusion
Karak Chai is a beautiful blend of strength, sweetness, and warmth that brings comfort with every sip. This recipe captures the essence of a classic cup—simple, soulful, and deeply satisfying. Once you try it, it’s bound to become a regular part of your tea routine.
Karak Chai is a rich, creamy, and boldly spiced tea made with caramelized sugar, black tea, and cardamom. This deeply comforting and aromatic drink is a beloved staple in many cultures and perfect for mornings or relaxing breaks.
Ingredients
2 cups boiling water
4 teaspoons granulated sugar
2 teaspoons loose black tea
4 green cardamom pods, lightly crushed
1/4 to 1/2 cup evaporated milk (adjust to taste)
Instructions
In a medium saucepan over medium-high heat, add the granulated sugar. Let it melt without stirring, swirling the pan gently until it turns a deep amber color.
Carefully pour in the boiling water, then add the loose black tea and crushed cardamom pods.
Bring to a boil and cook for about 5 minutes over medium heat.
Stir in 1/4 cup of evaporated milk. Add up to another 1/4 cup if a creamier texture or lighter color is desired.
Reduce the heat to medium-low and simmer for 8–10 minutes until slightly thickened.
Strain if desired and serve hot.
Notes
Use loose-leaf black tea for the best flavor.
Evaporated milk adds richness, but whole milk can be used as a substitute.
Caramelizing the sugar adds depth to the tea—don’t skip this step!
Strain before serving for a smooth cup.
Adjust sugar and milk to taste depending on desired sweetness and creaminess.
