Chai Karak

This is a deliciously warm soft spicy sweet milk tea that I adore. I am drinking it often now , it is keeping me cosy and warm as the winter weather rages outside my window in Paris.


Chai Karak is is strong sweet tea with aromatic spices, it is also known as masala chai in some South Asian countries, although it doesn’t contain the pepper and ginger that gives it a very strong distinctive flavour. Some argue that it is originated in the Gulf region or near the Pakistani Afghan borders.  Others claim that it is in fact Ayurveda in origin.  It also has many variations of the spices you use.

My recipe is very much Middle Eastern Chai Karak. I am using cardamon pods, saffron and cinnamon.  These aromatic spices give a signature underlining taste to the chai that is particularly delicious.  The sweetness  and thick texture of the chai will come from the condensed milk.  A friend mixes condensed and evaporated milk together which is an option too. You will find that there is no need to add sugar.


I will be using loose black tea with stubble flavour, you don’t really want an over powering scented tea as other flavours will not simple get lost !  English breakfast, Darjeeling , Assam or Ceylon tea are great to use, if you prefer Earl Grey that is fine too.  You can use tea bags if you wish that might be easier, in either case I will use a tea strainer.  What I usually do is place all the ingredients in a big pot and then strain the tea into a tea pot or individual cups.


Chai Karak is so easy and quick to make, sharing it with loved ones is even better any time of the day… or night !



Pinch of saffron

3 Cardamon pods (grounded can be used too)

1 Small stick of cinnamon (optional)

4 Tea bags or 5 large table spoons of loose black tea

1 Can of condensed milk

1 Large pot of boiling water




Step 1- In a large pot bring water to the boil

Step 2- Add the tea and let it boil for 2-3 minutes then reduce heat.

Step 3- Add the spices and stir well. Leave to simmer for 5 minutes.

Step 4- Add the condensed milk and stir well. leave on low heat for another 5 minutes.

Step 5- Serve hot and enjoy


You can use a tea strainer inside the pot or when pouring the tea.

You can also adjust the ingredients to your liking, some prefer less condensed milk so use three quarter of the can, I prefer mine with more cardamon so I mixed pods and grounded cardamon.

I think I will go and make myself a pot now after I hit the ‘publish’ button !






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