Karak chai (strong tea in Hindi) is a style of masala chai that derives its creamy richness from evaporated milk. It’s typically made with fewer spices than masala chai, but recipes vary from family to family. This version from recipe developer and former BA food editor Zaynab Issa keeps things simple with black tea, cardamom pods, cinnamon sticks, and vanilla.
Adapted from Zaynab’s cookbook, Let’s Eat, this karak chai is rooted in her family’s Ramadan traditions, when a glass kettle of the creamy, golden tea was an essential part of the iftar table. Simmering the tea for about 30 minutes concentrates its flavor and gives it a creamy texture and deep caramel color—the longer it goes, the stronger and creamier it gets.
Karak Chai FAQ
What is karak chai?
Karak chai is a strong, creamy style of masala chai made with black tea, milk, sugar, and spices. Compared with many versions of masala chai, it typically uses fewer spices; this recipe relies on cardamom and cinnamon with vanilla for added warmth.
Do I need to remove the seeds from the cardamom pods?
No. Lightly crush each cardamom pod just enough to split it open and expose the seeds. Add the whole cracked pods to the pot; you’ll strain them out before serving.
Can I make karak chai without evaporated milk?
Yes. You can substitute an equal amount of half-and-half or whole milk, though you’ll lose some of the concentrated, slightly cooked flavor evaporated milk brings. Half-and-half will make the chai a bit richer; whole milk will make it lighter.
Why does karak chai simmer for so long?
The long simmer concentrates the tea and milk, producing a stronger, creamier drink with a deep caramel color. Keep an eye on the pot: Milk tea can boil over quickly.
This recipe was adapted for style from ‘Let’s Eat’ by Zaynab Issa. Copyright © 2020 by Zaynab Issa. Reprinted with permission. All rights reserved.
What you’ll need
Medium Pot with Lid
$155 At Amazon
Small Sieve
$8.99 At Amazon
Recipe information
Total Time
40 minutes
Yield
6 servings
Ingredients
4
13
1
3
1
1
Need to make a substitution?
Preparation
Step 1
Bring 6 cups water to a boil in a medium pot or tea kettle. Add 4 English breakfast or orange pekoe tea bags, 13 cardamom pods, lightly crushed, one 3" cinnamon stick, 3 Tbsp. sugar, and 1 tsp. vanilla extract and return to a boil. Stir in 1 cup evaporated milk and return to a boil again, watching carefully to ensure tea doesn’t boil over. Reduce heat to medium-low and simmer until thick, creamy, and caramel in color, about 30 minutes. (The longer the tea simmers, the stronger and creamier it will be.)
Step 2
Strain tea through a fine-mesh sieve into mugs; discard spices and tea bags.
Editor’s note: This karak chai recipe was first published on Bon Appétit in April 2021; it has been updated for style and clarity. Head this way for more recipes to make for afternoon tea →
