Milky & Sweet Saffron Tea (sponsored)

This is my version of Karak Chai, a milky tea popular in Gulf countries and South Asia, this one utilizing beautifully aromatic saffron by Heray Spice, a Chicago-based company, sourcing their products from farmer cooperatives all throughout Afghanistan.

It’s less sweet, as I’ve opted to swap out milk + sugar (you can also use honey) for the typically used sweetened condensed milk in this recipe: What makes this extra special? The Afghan saffron by Heray Spice.

To make Milky & Sweet Saffron Tea, use the following ingredients

Makes 2 teacups

Ingredients

1/8 teaspoon Heray Spice Saffron, soaked in  1/2 cup warm water for at least 10 minutes

5 cardamom pods, crushed

2 black tea bags (English Breakfast is perfect). You can also use loose tea, but you will have to strain the final mixture well. 

1 cup whole milk

1/2 teaspoon raw cane sugar, or to taste. You can also use honey, but add this at the end when the tea has cooled somewhat. 

Directions

In a small saucepan, bring the water-soaked saffron to a boil. Add the cardamon and the tea bags and continue to boil for 1-2 minutes. 

Add the milk and lower the heat to medium simmer. Cook for an additional 2-3 minutes, adding the sugar in the meantime. 

Pour the mixture into teacups immediately before serving. 

This recipe post was sponsored by Heray Spice.

You can also watch how to make it here: