Karak Chai recipe
All Recipes Drinks Recipes Tea HotIngredients
- 3 cups water 2 Assam tea bags 2 Ceylon tea bags ⅛ cup Chinese lump white sugar 1 (1/4 inch thick) slice fresh ginger ½ inch cinnamon stick 2 dried rose buds 3 pods green cardamom 2 pods black cardamom 1 cup evaporated milk
Nutrition Info
- 222.9 caloriescarbohydrate: 26.4 gcholesterol: 36.5 mgfat: 9.5 gfiber: 0.5 gprotein: 8.7 gsaturatedFat: 5.8 gservingSize: -sodium: 144.4 mgsugar: 25.4 gtransFat: : -unsaturatedFat: : -
Directions Karak Chai
Directions
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Heat water in a small saucepan until bubbles start to form around the edges. Add tea bags. Reduce heat to a simmer.
Lightly crush lump sugar, ginger, cinnamon, rose buds, and cardamom pods in a mortar. Stir into the pot. Simmer until the tea bags and spices have become saturated, about 3 minutes. Add evaporated milk. Stir and simmer, without boiling, until sugar has dissolved and tea reaches the desired strength, about 8 minutes for strong tea. Strain into mugs.