What are the ingredients of Karak? And How is It Made?

November 21, 2025 •

4 min read

Karak tea, a cultural staple across the Middle East, is a deeply flavorful and aromatic milky tea known for its distinctive blend of spices. The most essential ingredients of Karak are strong black tea, evaporated milk, and cardamom, creating a bold yet creamy beverage. Its origins trace back to the Indian subcontinent, where a similar spiced milk tea tradition was common before being adapted and popularized in the Gulf region by migrant workers.

Quick Summary

A popular Middle Eastern tea, karak is brewed using fundamental ingredients such as strong black tea, creamy evaporated milk, and aromatic spices like cardamom. Optional spices, including saffron, ginger, and cinnamon, can be added for enhanced flavor. It is characterized by its rich, sweet, and comforting taste, and is prepared by simmering the ingredients together for a concentrated brew.

Key Points

Core Ingredients: The basic ingredients of Karak are strong black tea, evaporated milk, cardamom, and sugar.
Rich Creaminess: Evaporated milk is the traditional ingredient that gives Karak its signature rich, creamy texture and distinct flavor.
Aromatic Spice: Cardamom is the most important spice, providing the tea with its signature aroma and flavor profile.
Flavor Customization: Other optional spices like cinnamon, ginger, saffron, and cloves can be added to customize the taste.
Brewing Method: Karak is made by simmering the ingredients together for a concentrated and deeply infused brew, unlike simply steeping tea.
Cultural Significance: Beyond its ingredients, Karak is a symbol of hospitality and social connection in many Middle Eastern cultures.

Essential Ingredients of Karak

To make a classic Karak, only a handful of key ingredients are needed to achieve its signature rich and creamy profile. These core components provide the foundational strength and flavor that define the tea.

Strong Black Tea: The base of Karak is a high-quality, robust black tea. Loose tea leaves from Assam or Ceylon are commonly used to ensure a strong, full-bodied flavor that can stand up to the milk and spices.
Evaporated Milk: This is a crucial ingredient that sets Karak apart from many other types of spiced tea. Evaporated milk, which is unsweetened and has about 60% of the water removed, provides the creamy texture and rich, nutty flavor characteristic of authentic Karak.
Cardamom: As the most essential spice, cardamom adds a minty, almost menthol-like fragrance and taste. Crushed cardamom pods are typically boiled with the tea to infuse their full aromatic potential.
Sugar: The tea is made sweet to balance the bitterness of the black tea and the intensity of the spices. Some recipes even call for caramelizing the sugar slightly at the start of the cooking process to add a deeper, more complex flavor profile.

Optional Spices and Variations

While cardamom is the traditional centerpiece, many home brewers and tea shops customize their Karak with additional spices. These optional additions can enhance the flavor and provide subtle warmth or aroma.

Cinnamon: A small stick of cinnamon can be added during the simmering process to lend a sweet and spicy warmth.
Ginger: Freshly crushed or grated ginger provides a zesty, pungent kick that is especially comforting in colder weather.
Saffron: For a touch of luxury and a beautiful golden hue, a few strands of saffron can be added toward the end of cooking.
Cloves: A couple of cloves can introduce a warm, aromatic, and slightly sweet flavor to the brew.
Condensed Milk: While evaporated milk is more traditional for its unsweetened richness, some variations use condensed milk for an even sweeter and thicker consistency.

Preparing the Perfect Karak at Home

Creating a delicious cup of Karak is a straightforward process involving several key steps to ensure a deeply infused flavor. Here is a simple guide:

Combine water and spices in a saucepan. Begin by crushing your cardamom pods and any other whole spices like cinnamon or cloves. Add them to water in a saucepan and bring the mixture to a boil.
Simmer to infuse the flavor. Reduce the heat and let the spices simmer for about 5 to 10 minutes to allow their oils and aromas to fully infuse into the water.
Add black tea and sugar. Add the loose black tea leaves and sugar to the simmering liquid. Stir well to dissolve the sugar and bring the mixture back to a boil.
Add milk and simmer. Pour in the evaporated milk (or alternative milk) and stir. The characteristic rich color will begin to develop. For the best flavor, bring the mixture to a boil again, then reduce the heat to a low simmer for another 5 minutes. This process is often repeated several times, a technique known as 'pulling' the tea, to achieve maximum infusion and creaminess.
Strain and serve. Use a fine-mesh strainer to remove the tea leaves and spices. Pour the hot, creamy Karak into serving cups.

Karak vs. Masala Chai: A Comparison

While Karak originates from the Indian subcontinent, it evolved into a distinct beverage in the Middle East. Comparing it to the traditional Indian Masala Chai highlights some key differences:


Feature	Karak	Masala Chai
Dominant Spice	Cardamom (often with optional saffron or cinnamon)	A broader blend of spices including ginger, cardamom, cloves, and cinnamon
Flavor Profile	Very creamy, bold, and sweet, with a focus on strong tea flavor	A more complex, intensely spiced flavor profile that can vary widely
Milk Used	Traditionally uses evaporated milk for a rich, dense creaminess	Typically uses fresh whole milk, resulting in a lighter-bodied finish
Brewing	Characterized by a longer simmering time to create a strong, concentrated base	Often brewed for a shorter duration, relying on the spice blend for its punch

The Cultural Significance of Karak

In many Gulf countries, Karak is more than just a drink; it is a cultural tradition that fosters hospitality and social connection. From small street-side kiosks (known as 'dhabas') to upscale cafes, Karak is a daily ritual enjoyed by many. It represents a moment of pause and conversation, bringing people together. Its affordability and accessibility have made it a democratic beverage enjoyed by everyone, regardless of social status.

Conclusion

The simple yet powerful combination of strong black tea, evaporated milk, and cardamom defines what are the ingredients of Karak. While its roots lie in Indian spiced tea traditions, Karak has evolved into a uniquely rich and creamy beverage, beloved across the Middle East. By mastering the basic ingredients and preparation techniques, you can recreate this comforting and aromatic drink at home, enjoying a taste of this cherished culinary custom. Learn more about the fascinating history and evolution of Karak tea here.

Frequently Asked Questions

Karak uses a simpler spice blend, often highlighting cardamom, and is traditionally made with rich evaporated milk. Masala Chai uses a wider variety of spices and is typically made with fresh milk.

While traditional Karak uses evaporated milk for its unique richness, you can use regular milk, condensed milk, or even non-dairy alternatives. However, the taste and creaminess will be different from the authentic version.

Yes, Karak is made with strong black tea, which contains a notable amount of caffeine. It is often consumed in the morning or afternoon for an energy boost.

The most fundamental spice in Karak is cardamom. Optional additions can include cinnamon, ginger, saffron, and cloves, depending on the desired flavor.

The strong, concentrated flavor of Karak comes from using a robust black tea and boiling the ingredients together rather than just steeping them. Simmering the spices and tea for a longer period is key.

Karak tea has its roots in Indian milk tea traditions. It was brought to the Middle East by migrant workers in the 20th century and adapted into the local, creamy version popular today.

Yes, Karak can be made without sugar, as the quantity is adjustable to personal preference. You can also use honey or other sweeteners as an alternative.