2tablespoonloose black teaor 3 tea bags, like lipton red label orenglish breakfast
pinchsaffron threads (like 5-6 threads)
3slices of whole ginger root, or pinch of ginger powderoptional
In a medium saucepan over medium heat, add the sugar. Let the sugar melt and caramelize without stirring or disturbing it. Once it has turned a golden caramel, slowly stream in the hot water. (If some parts of the sugar clump and harden, don't worry they'll melt as the water boils).
Add the tea, the cardamom, cloves, saffron, and ginger. Boil for 5-7 minutes or so until spices are fragrant, then add the evaporated milk.
Lower the heat slightly until tea is at a steady, low simmer. Simmer for 8-10 minutes until tea thickens slightly.
Transfer the tea to a tea pot, using a strainer while pouring so you can separate the tea leaves and spices.
Enjoy hot! Utter comfort.
You can add more or less spices based on your taste preference. Try whole peppercorns and whole cinnamon. Eliminate the ginger if you aren't a fan, but it gives such a lovely warmth.You can also add more milk based on preference.Serve with additional sugar on the side if you don't find this sweet enough.Storing leftovers: Leftover karak can be stored for a couple days in the fridge, and reheated on the stovetop or in the microwave!