Gulf Karak Chai with Cardamom and Evaporated Milk

What you need

• 800 ml (3 1/3 cups) water
• 2 tbsp loose black tea, strong Assam or CTC, or 4 tea bags
• 6 green cardamom pods
• 2 small cinnamon sticks
• 4 tbsp granulated sugar, or to taste
• 200 ml (3/4 cup) evaporated milk

Method

Restated from the original video

1. 1

   Bring the water to a boil in a large saucepan.

2. 2

   Add the tea and boil hard until the liquid is very dark, 6-8 min.

3. 3

   While the tea boils, split the cardamom pods and pound the seeds to a powder in a mortar.

4. 4

   Add the ground cardamom, the cinnamon and the sugar to the pan.

5. 5

   Pour in the evaporated milk and bring back to a boil, watching closely so it does not rise over the rim.

6. 6

   Lower the heat and simmer until the tea turns a deep caramel colour and thickens slightly, about 10 min.

7. 7

   Strain through a fine sieve into small cups and serve hot.

Imported from carnation.co.uk. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.