Karak chai
- Samuel Goldsmith
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Makes 3-4 small cups
Easy
Prep: 10 mins
Cook: 20 mins
0 reviews
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Wake up with a warming hit of chai spices, including cardamom, cloves, peppercorns and ginger. Or serve this tea piping hot with samosas
Egg-free
Gluten-free
Low fat
Vegetarian
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Vegetable samosas
A star rating of 4.6 out of 5.69 ratings
Lamb tikka samosas
A star rating of 4.3 out of 5.13 ratings
Potato and pea samosas
A star rating of 4.4 out of 5.8 ratings
Ingredients
Nutrition
Units:
MetricUS
-
1 tsp cloves
-
8 green cardamom pods
pierced with the tip of a knife
-
5cm cinnamon stick
-
40g ginger
peeled and coarsely grated
-
½ tsp black peppercorns
-
¼ whole nutmeg
grated
-
1-2 tbsp Assam tea leaves
or 3 teabags
-
175-200ml whole milk
-
2 tbsp granulated sugar
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Nutrition: Per serving (4)
- kcal76
- fat2g
- saturates1g
- carbs13g
- sugars12g
- fibre0.3g
- protein2g
- salt0.06g
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Method
-
step 1
Put all the spices in a pan with 750ml water and bring to the boil over a medium heat. Reduce the heat to low and simmer, uncovered, for about 10-12 mins, or until the water has reduced by half.
-
step 2
Add the tea leaves or teabags, the milk and sugar, and continue to simmer for 3-4 mins. Strain the chai into heatproof cups or glasses, discarding the contents of the sieve, and serve straightaway.
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