As I write this, a pot simmers gently on the stove—black tea steeping with cardamom pods and cinnamon, sugar melting into the bubbling brew. Soon, I’ll add evaporated milk, letting the chai slowly thicken and deepen in flavor, filling the kitchen with a warm, spicy aroma. This is Karak Chai, and making it is an exercise in patience that rewards you with a tea so comforting it feels like a hug in a cup.
What Is Chai, Really?
At its core, chai simply means tea. But thanks to popular culture—Starbucks included—chai has come to mean one very specific thing: a milky, cardamom-spiced tea that’s cozy and richly flavored. Zaynab Issa, author of the enchanting cookbook Third Culture Cooking, knows this well. She laughs about her own love for this version of chai and the many times she’s ordered it out.
Zaynab’s cookbook is a vibrant exploration of what she calls “third culture cooking,” a term that captures the experience of children of immigrants who don’t fit into neat categories. For her, food is a delicious mosaic — a blend of Khoja Indian East African roots, New Jersey upbringing, and time spent in the Bon Appétit test kitchen. Recipes like Mall Cinnamon Rolls, Samosa-Spiced Burgers, French Onion Ramen, and of course, her signature Karak Chai reflect this wonderfully messy, flavorful identity.
The Essence of Karak Chai
“This chai is not casual,” Zaynab told me, and when you meet her, impeccably dressed and full of energy, you understand why. She approaches tea like a ritual, something that demands respect and care.
The secret, she explains, lies in the tea itself. For a tea-forward chai that can stand up to long steeping, she recommends a strong British black tea like Tetley or PG Tips. These teas hold their flavor and don’t turn bitter even after simmering for 30 minutes—a crucial step to develop that deep, bold taste. (Lipton, she quips, “could never.”)
When she was a child visiting family in Canada, stocking up on Tetley was a ritual. Now these teas are more widely available—you can find them even at big grocery stores like Meijer in Michigan.
Chai as a Ritual and Bonding Experience
In cultures where alcohol is uncommon, chai takes on a role similar to that of an aged bourbon or fine wine: a moment to slow down, to savor, to gather. Zaynab’s mother starts the tea kettle while dinner is still on the table, letting the tea simmer as dishes are washed and the evening unwinds. When the meal ends, everyone moves to the living room, where the chai waits to extend the evening’s conversation and togetherness.
“A pot of tea stretches out the evening,” she says. “It keeps us together longer.”
Karak Chai Recipe, by Zaynab Issa
Serves: 6
Time: About 35 minutes
Ingredients:
- 4 Tetley tea bags or PG Tips (or 4 tsp black tea leaves)
- 13 cardamom pods, cracked
- 1 large cinnamon stick (about 3 inches)
- 3 tablespoons granulated sugar (adjust to taste)
- 1 teaspoon vanilla extract (optional)
- 6 cups water (about 1.4 liters)
- 1 cup evaporated milk (240 ml)
Instructions:
- In a medium pot or stove-safe tea kettle, combine water, tea bags (or leaves), cardamom, cinnamon, sugar, and vanilla extract. Bring to a boil over medium-high heat.
- Stir in evaporated milk carefully and return to a boil, watching closely to avoid boiling over (milk tends to bubble up quickly).
- Reduce heat to medium-low and let simmer, uncovered, for about 25 minutes. The tea will thicken, turn creamy and caramel in color, and intensify in flavor.
- Taste and adjust sweetness as desired.
- Strain the chai through a fine mesh sieve into mugs, discarding the solids. Serve with extra sugar on the side for those who like it sweeter.
A Cocoa Twist
Want to add a chocolatey note to your chai? Whisk in 2 tablespoons of unsweetened cocoa powder along with the tea, spices, sugar, and vanilla. It’s a decadent variation that brings a new depth to this already rich drink.
The Takeaway
Making chai this way is about more than just a beverage—it’s a practice that invites you to slow down, be deliberate, and savor the moment. Zaynab Issa’s Karak Chai recipe is a celebration of culture, family, and the unifying power of food and drink. Whether you sip it alone to warm yourself on a chilly day or share it with friends to stretch an evening into something memorable, this chai reminds us that the simplest rituals often bring the greatest joy.
Thank you, Zaynab, for sharing your beautiful recipe and perspective on chai—a delicious reminder that food is always more than just what’s on the plate.
About the author:
Alex Beggs writes from Michigan and has contributed to Bon Appétit, Elle Decor, and The New York Times. She’s also shared stories on Cup of Jo about family meals, life’s small challenges, and the comforting power of good food.
