The tea that runs Dubai: Why the Middle East is obsessed with Karak chai

If Dubai had an official drink, this would be it. Karak chai is what happens when South Asian masala chai moves to the Gulf, puts on sunglasses, and gets stronger, creamier, and a little bit bossy.

You’ll find it on every street corner, poured out of tiny windows by tea guys who somehow remember your order before you even park. It costs next to nothing, tastes like comfort in a cup, and is somehow better when sipped from a slightly too-hot paper cup next to your car.

Karak is bold. It’s creamy. It’s sweet, but not shy. And it doesn’t ask for your permission before waking you up.

What makes it “karak”?

Karak means strong. And strong it is. Brewed longer, with more tea, more milk, and a solid dose of cardamom. Sometimes saffron shows up. Sometimes ginger. But cardamom is the real MVP. It’s not about being fancy, it’s about being satisfying.

How to make karak chai at home
Ingredients
1 cup water
1 cup full-fat milk or evaporated milk
1 heaped tsp loose black tea (CTC Assam works best)
2 green cardamom pods, lightly crushed
1–2 tsp sugar (adjust to taste)
Optional extras:
Pinch of saffron
Small piece of fresh ginger
Dash of condensed milk for extra richness

Preparation
In a saucepan, bring the water and cardamom to a boil
Add tea and let it simmer on medium heat for about 3 minutes
Pour in the milk
Add sugar
Stir
Let the whole thing simmer together for another 5 to 7 minutes
The longer you simmer, the stronger it gets
Strain into a mug
Sip slowly.

Tip:

Use evaporated milk if you want it thick and café-style. Add a pinch of saffron if you’re feeling luxurious. Or just keep it classic and drink it roadside-style in your kitchen.