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Roiboos Karak Syrup

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I love the flavor of karak….also referred to as Chai. The flavors are so warming and sweet….you can’t help but feel happy inside!
Traditionally the flavor combination of karak was used with hot milk and tea. But the same way pumpkin pie spice is no longer for pumpkin pies…and salted caramel is no longer for candy…the same goes for karak! From cakes, to smoothies, to ice cream…the combination of those sweet aromatic spices works in so many ways.
So having this syrup on hand will make it easier to create the karak flavor in so many different ways….whether it’s to flavor your morning cup of steamed almond milk….or your post-workout smoothie…you get to enjoy it whenever the craving the hits!
I used Roiboos tea just to have a caffeine-free option, and anyone who know’s me will know I’m a huge roiboos fan. However, you can also use black tea in the place of roiboos for a more traditional karak flavor.
Enjoy and let me know your thoughts in the comments below!

Roiboos Karak Syrup

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Cook Time: 0min
|prep Time: 0min
| total Time: 0min
| servings: 0

Ingredients: 
  • 1 3/4 cup water
  • 3 tablsepoons sugar
  • 3 tablespoons fresh ginger, chopped
  • 5 cardamom pods
  • 1 cinnamon stick
  • 6 cloves
  • 2 tablespoons roiboos tea (or black tea leaves)

Instructions: 
  1. In a medium saucepan mix all the syrup ingredients except for the tea. Bring the mixture to a gently boil and then reduce the heat and let simmer for 15-20 minutes. We want the liquid to reduce by about 30% so that you are left with about 1 cup of syrup.
  2. Remove from the heat and add your tea. Let steep for 20 minutes. Then strain and you have your syrup ready to use.
  3. Store any leftovers in a jar in the fridge. To use in hot drinks warm up the syrup first. For a chai latte I would add about a third of syrup with two-thirds of milk when making chai latte. The tea taste will not be very strong, so you can always add an extra tea bad to the cup when making.

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2 COMMENTS

  1. آمال | 25th Sep 18

    مساء الخير
    شكراً لهالقناة الرائعة ، واتمنى لكم مزيد من التوفيق والابداع المستمر ..
    بالنسبة للكرك وش الحليب المستعمل فهالوصفة ؟
    وشكراً لكل شي تقدمونه

    • Arwa | 29th Sep 18

      السلام عليكم

      للحليب الساخن يفضل استخدام حليب الصويا او الشوفان

      ممكن اللوز لكن يفضل ان لا يسخن لمرحلة الغليان

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