Originally uploaded by jdickins_photo
2.5 small bottles of water
1 time Rainbow-brand condensed milk
2 Tablespoons sugar
Optional–some Hail (Arab Herb)
Serve hot in Karak cups.
Boil water, keep heating while adding condensed milk, sugar and Hail
Love and scandal are the best sweeteners of tea. ~Henry Fielding, “Love in Several Masques”
Odd that you don’t mention any spices, which are the quintessential part of the tea.
Cardamon, always! That’s what makes it chai and not just tea with milk. (To 1 liter of liquid, add 2-3 whole cracked cardamons, and 1/4 teaspon ground cardamon).
Then, according to taste, one may or may not add one or two of the following spices: fresh ginger (grated), fennel seeds (ground), cinnamon, saffron, etc.
Thanks Ilhu for the update! The Karak I had was flavored only with saffron, but I will definitely try cardamon next time.
Just a quick comment, Karak tea, is not really qatari. Its an indian subcontinent tea usually from the mountain regions. 🙂
@Oraza, you should tell that to me Qatari friends, all of whom assured me it was Qatari. But it is definitely very similar to chai.
Hi all ……………. cardamon = Hail ……………… LOL