**Chai Karak: A Brief Overview and Recipes**

**Background**:
- Chai, originally an Indian spiced tea, became popular in the Arabian Gulf via spice trade routes.
- The locals adapted it to 'Chai Karak', which is now deeply embedded in the region's culture.
- Chai Karak differs from masala chai as it's less spicy.

**Express Version**:
- Ingredients: 4 green cardamom pods, 1 strong black tea bag (e.g., ASMT), boiling water, condensed milk (or evaporated milk if avoiding sugar).
- Steps:
1. Crush cardamom pods lightly.
2. Place tea bag and crushed pods in a large mug.
3. Pour boiling water and brew to desired strength.
4. Add 1-2 tablespoons of condensed milk and mix until dissolved.

**Authentic Shea Karak Recipe**:
- Authentic Karak is recognized by its terracotta color and is popular in the United Arab Emirates.
- Ingredients:
- Basic: Green cardamom, evaporated milk, black tea, sugar.
- Optional: Cloves, ginger (~3 grams), saffron threads (about 8), cinnamon.
- Steps:
1. Crush cardamom and slice skinned ginger.
2. In a high-walled pot, combine black tea, spices, and 1.5 cups of water.
3. Bring to boil, then add sugar to halt boiling.
4. Simmer for 5 minutes. Loose tea is preferred over tea bags for even flavor dispersion.
5. Add 1 cup of condensed milk to achieve a caramel color.
6. Simmer, frequently removing from heat when foam builds up.
7. After ~5 boiling cycles, check tea color. Desired shade is rich terracotta.
8. Strain tea to remove solids. Serve hot or cold.

The drink is potent in caffeine and has potential as an ice cream flavor.