{"id":1697,"date":"2020-04-03T15:31:21","date_gmt":"2020-04-03T14:31:21","guid":{"rendered":"http:\/\/www.rahema.co.uk\/blog\/?p=1697"},"modified":"2020-04-03T15:34:18","modified_gmt":"2020-04-03T14:34:18","slug":"karak-chai","status":"publish","type":"post","link":"https:\/\/www.rahema.co.uk\/blog\/karak-chai\/","title":{"rendered":"Karak Chai"},"content":{"rendered":"

The recipe below makes 2 cups of karak chai using evaporated milk, but any milk will do. I don’t use evaporated milk all the time, but sometimes I like to treat myself. Normally I just use semi skimmed milk. This recipe can be made SW friendly, make sure you measure the amount of milk used as part of your healthy extra A choice and use sweetener instead of sugar (or syn the sugar used accordingly).<\/p>\n

My top tips to a good cup of karak chai is to always use good quality loose black tea (I am lucky my sister always supplies me with a huge batch from India, so I haven’t ever had to buy the tea myself, yet!); and secondly, make sure you keep stirring the tea whilst cooking. I know lots of people don’t, but I always stir.<\/p>\n

If you don’t have loose tea, use a couple of tea bags instead. We like to have Yorkshire Gold tea bags.<\/p>\n

Adjust the amount of loose tea depending on how strong you want your chai. Do note that as the tea is brewing the colour will get darker so take that into account when adding your loose tea. Add less to begin with and if you think that once it has boiled a few times it is still not strong, then add more tea.<\/p>\n

You could also make karak coffee this way with evaporated milk, replacing the tea with coffee granules obviously!<\/p>\n

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Karak Chai Ingredients<\/p><\/div>\n

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Ingredients<\/h4>\n