CARAMELIZED KARAK CHAI

Sugar, spice, and everything nice

25 MINUTES / 3 SERVINGS

INGREDIENTS

3 Tbsp. granulated sugar, divided

3 cups water

2 black tea bags (preferably PG Tips or Tetley British Blend)

6 green cardamom pods*, crushed open

¼ cinnamon stick*

Pinch of kosher salt

¼ cup evaporated milk

½ cup 1% milk (use slightly less if using whole or 2%)

*Instead of..

Cardamom pods, use ⅛ teaspoon of ground cardamom

Cinnamon stick, ¼ teaspoon ground cinnamon

METHOD

Cover the bottom of a small pot with 2 tablespoons granulated sugar; set over medium heat. Cook, undisturbed, until the sugar turns amber, about 4-5 minutes. If needed, and once mostly browned, swirl the melted sugar as needed to ensure even coloring. Carefully pour in water to stop the browning. Add tea bags, cardamom, cinnamon, and kosher salt and bring to a boil.

Once boiling, add evaporated milk and return to a boil. Reduce heat to medium low to maintain a gentle simmer. Cook for 10 minutes. Add milk, remaining 1 tablespoon of sugar, and stir. Increase heat to medium-high and bring to a boil. Remove from heat, and using a strainer or spoon, fish out aromatics and tea bags or strain tea through a fine mesh strainer. Serve immediately.

Recipe can be doubled and made in a larger saucepan for a larger crowd. Increase cook time after adding the evaporated milk to 20 minutes.

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