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Royal Chai Karak Chai Sweetened 400g

Karak buy hash

Karak chai or chai karak, or karak tea is a very commonly consumed tea in the Gulf region of the Middle East. It it similar to masala chai, but with less spices. You can make a chai karak with just tea, milk and sugar. Masala chai usually has peppercorns, cinnamon, whole spices, etc. I think this recipe is a happy medium. It has just enough spices to be comforting, warming and delicious without being overpowering. Chai spices are commonly seen all over the world now, with things like chai lattes, and chai spiced cookies trending. The usual spices in are cardamom, ginger, cloves, and cinnamon. Because I scoured the internet and the advice of my Instagram followers and combed through so many different iterations of karak to find my perfect recipe. This sums up the best parts of all those recipes! Karak chai is packed with comforting flavor. Milky and sweet and warm and a little spicy. The balance is really what I like most about this recipe! Sugar: You can use white or brown. I used white sugar, which I caramelized in the pot before adding the rest of the ingredients. You can totally skip the caramelizing step and just dissolve the sugar in the water. Tea: Use black tea of your choice. I used loose leaves in this recipe, then strained them out. You can use tea bags instead, and I added that option to the recipe card. Ginger: I added a few slices of fresh ginger, since I am definitely a ginger fan. Three slices was just enough, not overpowering in the least. Spices: I kept it suuuper simple. Cardamom pods, since cardamom is usually the star of karak tea, a tiny pinch of saffron for the beautiful fragrance and flavor it gives, as well as whole cloves. You can add more or less of anything you like. Feel free to add those if that appeals to you! Milk: Traditionally, evaporated milk is used. I added one small can and it was perfect, but add in more or less! You can even use cardamom flavored evaporated milk, widely available in the Middle East, and reduce the cardamom pods by half. Karak is very versatile. It is a great tea for breakfast, for an afternoon snack, or paired with a sweet treat. I love this with anything sweet. Something as simple as Marie biscuits, or some Turkish delight. I will drink karak with any loaf cake, cookie, muffin or brownie in sight. This is also amazing with fried foods, like samosas, donuts, savory or sweet dumplings. It also goes great with breakfasts foods! Especially balaleet , another very typical Khaleeji Gulf dish. I love having karak with these addictive mini cream cheese puff pastry bites! Try it with Turkish style pide , or manakish. Coffee Cardamom Date Truffles. I have been searching for a karak recipe that tastes remotely similar to the shops I visited while living in Bahrain. So grateful to come across this. Wow…I love chai and this looks fab. Love the color and I can almost taste it…the pics are that appealing…. What a delicious tea! Thanks so much for sharing the recipe. So tasty. My husband really loved it! Looks like such a lovely tea cup! I am diving into it! Just need to get a hold on evaporated milk! Keep up the good work! The colour of this looks amazing. Such delicious flavours too. You are such a star making tea at 8 years old! Your email address will not be published. Subscribe to my free newsletter! Home » Recipes » Karak Chai. Print Recipe. Karak Chai. Karak Chai, or Karak tea, is the most comforting thick, flavorful caramel colored milky spiced tea thats enjoyed by many in the Gulf Middle Eas, inspired by Indian masala chai. Course: Drinks. Cuisine: Middle Eastern. Prep Time: 5 minutes minutes. Cook Time: 15 minutes minutes. Servings: 4 people. Calories: kcal. Author: Farah Abumaizar. Instructions In a medium saucepan over medium heat, add the sugar. Let the sugar melt and caramelize without stirring or disturbing it. Once it has turned a golden caramel, slowly stream in the hot water. If some parts of the sugar clump and harden, don't worry they'll melt as the water boils. Add the tea, the cardamom, cloves, saffron, and ginger. Boil for minutes or so until spices are fragrant, then add the evaporated milk. Lower the heat slightly until tea is at a steady, low simmer. Simmer for minutes until tea thickens slightly. Transfer the tea to a tea pot, using a strainer while pouring so you can separate the tea leaves and spices. Enjoy hot! Utter comfort. Notes You can add more or less spices based on your taste preference. Try whole peppercorns and whole cinnamon. Tried this Recipe? Tag me Today! Mention everylittlecrumb or tag everylittlecrumb! Sourdough Whole Wheat Pancakes ». Comments I have been searching for a karak recipe that tastes remotely similar to the shops I visited while living in Bahrain. You can use regular milk too, but evaporated milk makes it super creamy! Thanks Tavo!! Leave a Reply Cancel reply Your email address will not be published. Your vote:.

Karak buy hash