Saffron Karak Chai
A light creamy chai with a subtle floral flavour of saffron.
Servings: 2
Ingredients
- 1 cup water
- 1 cup milk of choice (whole milk or oat milk are best for a super creamy flavour)
- 1 cardamom pod
- 1 pinch saffron
- 1-2 tsp loose leaf tea or tea bags (I recommend either a black, orange pekoe or assam tea leaf)
- sugar or honey (optional - to taste)
Instructions
- In a small saucepan add the water, milk and tea leaves. Bring to a boil on medium high heat.
- While the tea is boiling, add the cardamom pod and saffron to a mortar and pestle and gently crush (if you don't have a mortar and pestle, just gently break it up in your fingers before you add to the boiling liquid). They don't have to be powdered, just broken down slightly to release their aroma. Add to the boiling mixture.
- Add any honey or sweetener, if using, and bring to a boil. Turn the heat down to medium-low and let it simmer for at least 5-10 minutes so the liquid reduces slightly. Honestly, the longer you let it boil the better. You will know it is ready when you see the line of where the liquid used to be is about 1/4 inch (1 cm or so) lower than the original liquid line. And the bubbles on the surface will be a dark brown colour.
- Place a fine mesh sieve or strainer over your serving cups or mugs. Gently pour the chai into the strainer over the serving cups to remove any bits of spices, tea leaves or bags etc.
- Serve immediately. Preferably with some sweet or savoury snacks!