<span>We love a karak as much as anyone and Mohammed Ismail, who has been running the beverage side of things at <strong><em>The National</em></strong></span><span> for the past decade, makes an unmatchable cup. He agreed to share his recipe with our readers</span> <strong><span>Karak chai </span></strong><br/> <span><em>Preparation time: 20 minutes</em></span> <span><em>Serves 8</em></span> <strong><span>Ingredients</span></strong> <span>A pinch of saffron; a dash of rose water; an inch of fresh ginger; two sticks of cinnamon; 6 cardamom pods, crushed; 4 heaped tablespoons of loose leaf Lipton black tea; milk</span> <strong><span>Method</span></strong> <span><strong>▶</strong></span><span> Boil the saffron for 10 minutes until the water takes on an orange hue</span> <span><strong>▶</strong></span><span> Next add the spices and rose water and bring back to the boil</span> <span><strong>▶</strong></span><span> The loose tea leaves are added next and the mixture brought back to the boil. Boil for another 10 minutes</span> <span><strong>▶</strong></span><span> Three to four minutes before serving, add the milk and bring the karak chai back to the boil</span> <span><strong>Editor’s note: </strong>Karak recipes differ between people. Traditionalists may dispute the use of some of the ingredients, so discover what you like</span> ________________________ <strong>Read more:</strong> ________________________
