Classic Karak Chai
Gulf Region
Strong, sweet, and soul-warming. The unofficial national drink of the Gulf—where tea becomes ritual and every cup is an invitation to pause.
The Story
Karak—meaning 'strong' in Hindi—arrived in the Gulf with South Asian workers in the mid-20th century and became something entirely its own. In Dubai's old souks, in Doha's morning cafés, in Bahrain's late-night gatherings, karak is the constant. It's brewed strong with black tea, sweetened with sugar, enriched with evaporated milk, and perfumed with cardamom. Every chai wallah has their own ratio, their own secrets. This is the classic—bold, creamy, and unapologetically sweet.
Flavor Notes
Perfect For
- Morning rituals
- Late-night conversations
- Gathering with friends
- Cold evenings
- When you need bold comfort
Pairs Well With
Make It at Home
2 cups · 10-15 minutes
Ingredients
- 2 cups water
- 2 tablespoons loose black tea (CTC Assam or strong Ceylon)
- 4-5 green cardamom pods, lightly crushed
- 1/2 cup evaporated milk
- 2-3 tablespoons sugar (adjust to taste)
Steps
- 1Add water, tea, and crushed cardamom pods to a saucepan
- 2Bring to a rolling boil over medium-high heat
- 3Reduce heat and simmer for 3-4 minutes until deeply colored
- 4Add evaporated milk and sugar, stir well
- 5Return to boil, then simmer for another 3-5 minutes, stirring occasionally
- 6The color should deepen to a rich caramel—the longer you simmer, the stronger
- 7Strain through a fine mesh strainer into small glass cups
- 8Serve immediately while hot
Variations to Try
- ✦Add a pinch of saffron threads for Saffron Karak
- ✦Use condensed milk instead of evaporated for extra sweetness
- ✦Add fresh ginger slices for Zanjabil Karak
- ✦Reduce sugar and serve over ice for Iced Karak
Related Variants
Saffron Karak
Qatar & UAE
Zanjabil Karak
Gulf Region
Masala Karak
Gulf Region & South Asia
Karak bil-Girfa (Cinnamon Karak)
Gulf Region
Karak bil-Loomi (Dried Lime Karak)
Gulf Region
Karak Haleeb
Gulf Region
Iced Karak
Gulf Region
Rose Karak
Gulf Region & Persia
Mint Karak
Gulf Region
Pakistani Doodh Patti
Pakistan
Adani Tea (Shai Adani)
Yemen
Kenyan Chai (Chai ya Kenya)
Kenya
How to Brew
Our recommended approach for the best cup
Water Temperature
212°F
(100°C)
Amount
2 tablespoons loose black tea per 8oz
Steep Time
Simmer 5-8 minutes
Resteeps
Not traditional—brew fresh each time
Recommended Vessel
Saucepan, strained into glass cups
Brewing Tips
The secret is simmering, not steeping. Add tea and cardamom to water, bring to boil, add evaporated milk and sugar, then simmer until the color deepens to a rich caramel. Strain into small glass cups. The longer you simmer, the stronger the karak.