Strong black tea simmered with milk, cardamom, and saffron until richly golden and aromatic. This beloved Kuwaiti tea is the backbone of daily social life, served at every gathering and meal.
Ingredients
3 tbsp loose black tea leaves (karak blend)
2 cups water
2 cups whole milk
3 tbsp sugar
4 cardamom pods, crushed
Pinch of saffron strands
1 small piece cinnamon stick
Instructions
1Bring water to a boil in a saucepan. Add tea leaves, crushed cardamom pods, cinnamon stick, and saffron strands.
2Boil the tea vigorously for 3-4 minutes until the liquid is very dark and the aromatics have released their oils.
3Pour in the whole milk and add sugar. Stir well to combine everything into a creamy, golden mixture.
4Bring back to a boil, watching carefully. When it rises, reduce heat immediately and simmer for 3 minutes.
5Strain through a fine strainer into small glass cups, known as istikan. The color should be a rich golden-amber.
6Serve immediately with dates or Kuwaiti cookies on the side. Never let chai haleeb sit — it must be drunk hot and fresh.
Did You Know?
Kuwaitis consume more tea per capita than almost any nation — the kettle is never cold in a Kuwaiti household.