Kashmiri Chai
Ingredients
6 tbsp Kashmiri Tea Leaves (specific kind of Green tea)
1 tsp Baking Soda
¼-1/2 tsp salt
5-6 Cardamom Pods
1 Star anise (Optional)
1 small cinnamon stick (optional)
2 cups ice cold water
finely chopped pistachios & almonds
sugar/ sweetener
Directions
- In a saucepan, add the Kashmiri tea leaves, cardamom pods, star anise, cinnamon stick, and 3 cups of water. Bring it to a boil over medium heat.
- Stir in the baking soda, and watch for the little surprise! The tea will shift from green to a deep, rosy mauve, the signature color of Kashmiri chai.
- Continue boiling for 10–15 minutes, adding splashes of ice-cold water now and then and letting it boil again. This deepens both the color and flavor.
- Strain the mixture to separate the tea leaves and spices, keeping the concentrated pink tea base.
- To serve, mix one part concentrate with one to two parts milk, add salt and sugar to taste, and simmer for 5–7 minutes. Pour into cups and top with pistachios and almonds.
Notes
- Storage Tip: The pink tea concentrate can be stored in an airtight container in the refrigerator for up to 3–4 days. Just reheat with fresh milk when you’re ready to serve — the flavor actually deepens slightly as it rests.