Called Special Karak in Oman, this sweet milk tea is spiced with cardamom, clove, cinnamon, and ginger. Sweetened condensed milk brings intense creaminess.
Recipe adapted from The Food of Oman by Felicia Campbell.
Featured in: The Food of Oman is Too Good to Ignore
Ingredients
- 6 whole green cardamom pods, lightly crushed
- 2 whole cloves
- 1 cinnamon stick
- One 1/2-inch piece ginger, thinly sliced
- 1⁄2 cup sweetened condensed milk
- 3 black tea bags
- 1⁄4 tsp. ground cardamom
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Instructions
Step 1
In a small saucepan, toast the whole cardamom, cloves, and cinnamon over medium-high heat until fragrant, 1 to 2 minutes. Stir in the ginger and 2 1⁄2 cups water and bring to a boil. Lower the heat to maintain a simmer and cook until fragrant, about 2 minutes more.
Step 2
Stir in the milk, simmer for 2 minutes, and then add the tea bags and simmer for 1 minute longer. Remove from the heat, stir in the ground cardamom, and let the tea and spices steep for 2 to 3 minutes. Pour the tea through a fine sieve, discard the solids, and serve hot.
- In a small saucepan, toast the whole cardamom, cloves, and cinnamon over medium-high heat until fragrant, 1 to 2 minutes. Stir in the ginger and 2 1⁄2 cups water and bring to a boil. Lower the heat to maintain a simmer and cook until fragrant, about 2 minutes more.
- Stir in the milk, simmer for 2 minutes, and then add the tea bags and simmer for 1 minute longer. Remove from the heat, stir in the ground cardamom, and let the tea and spices steep for 2 to 3 minutes. Pour the tea through a fine sieve, discard the solids, and serve hot.
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