Chai in India and karak in the Arabian Gulf are two names for the same cardamom-flavored and heavily sweetened milky tea.
MAKES 2 CUPS
INGREDIENTS:
- 3 green cardamom pods, smashed
- 1 inch (2.5 cm) fresh ginger, smashed
- 2½ teaspoons Assam tea leaves
- 2½ teaspoons raw cane sugar
- ¾ cup plus 1 tablespoon (200 ml) whole milk
INSTRUCTIONS:
- Put ⅓ cup plus 1 tablespoon (100 ml) water in a saucepan with a pouring spout. Add the cardamom and ginger and bring to a boil over medium heat. Add the tea and sugar and let bubble for 1 minute or so.
- Add the milk and bring to a boil. As soon as the milk threatens to boil over, remove the pan from the heat. Let the milk settle and return the pan to the heat. Again let it almost boil over and remove from the heat. Repeat once
more, then strain into two cups. - Pour the karak from high up into one cup and again into the other so as to aerate it. You can also transfer the karak to a thermos to keep hot for serving later or to a teapot to serve more elegantly. Serve hot
