Karak Chai (Spiced Tea)

Karak Chai

Serves 4

2-4 Tbsp (25-50g) sugar (depending on your sweetness preference)
4 cups hot water
2 Tbsp loose black tea or 3 tea bags
3 pods whole cardamom
3 whole cloves
3 slices of whole ginger root, or pinch of ginger powder
2/3 cup (170g) evaporated milk

1. Boil water in a medium saucepan.

2. Add the tea, cardamom, cloves, and ginger. Boil for 5-7 minutes until spices are fragrant, then add the evaporated milk.

3. Lower the heat slightly until tea is at a steady, low simmer. Simmer for 8-10 minutes until tea thickens slightly.

4. Strain tea into a tea pot or four tea cups. Serve hot.

Adapted from Every Little Crumb

Serve as part of a Bahraini Breakfast spread, or with any Indian or Middle Eastern meal.