A rich tea with the bold spicy taste combo of cardamom and cinnamon, balanced with smooth vanilla and creamy milk
| Created by | Spinneys |
| Prep time | 5 minutes |
| Cook time | 5 minutes |
| Serves | 2 |
| Cuisine | Middle Eastern |
| Diet | Vegetarian |
| Preparation | Easy |
Nutrition (per serving)
| Calories | 202 |
| Fat | 7g |
| Saturates | 4g |
| Protein | 4g |
| Carbs | 33g |
| Sugars | 23g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
Place the water, cinnamon sticks, cardamom pods and split vanilla bean in a small saucepan and bring to a boil. Add the tea and date syrup and boil for 1 minute. Add the milk and bring back to a boil.
2
Remove the pan from the heat when the milk is about to boil over. Allow the milk to settle, then return to the heat. Let the milk almost boil over again and remove from the heat. Repeat again.
3
Strain and pour the karak from high up into two cups to aerate it.
4
Serve immediately.
