Kashmiri Pink Chai (Printable Version)
Fragrant, creamy Kashmiri beverage with beautiful pink hue, delicately spiced and garnished with nuts.
# What You Need:
→ Tea and Spices
01 - 4 cups cold water
02 - 2 tablespoons Kashmiri green tea leaves (or good quality green tea)
03 - 2–3 green cardamom pods, lightly crushed
04 - 1 small cinnamon stick
05 - 1 star anise (optional)
06 - ¼ teaspoon baking soda
→ For Finishing
07 - 2 cups cold whole milk
08 - 2 tablespoons sugar (adjust to taste)
09 - 2 tablespoons chopped pistachios and/or almonds
10 - Pinch of salt
11 - Dried rose petals for garnish (optional)
# How To Make It:
01 - In a heavy-bottomed pot, combine the cold water, Kashmiri green tea leaves, crushed cardamom pods, cinnamon stick, star anise (if using), and baking soda.
02 - Place the pot over medium heat and bring the mixture to a rolling boil.
03 - Reduce the heat and simmer vigorously for 20–25 minutes, stirring frequently, until the liquid reduces by roughly half and turns a deep burgundy color.
04 - Add 1 cup of cold water to the reduced tea. Using a ladle, vigorously aerate by repeatedly scooping and pouring the liquid back into the pot, or use a whisk to build froth. Continue for 5–6 minutes — this step is essential for developing the signature pink hue.
05 - Stir in a pinch of salt to enhance the flavor balance.
06 - Slowly pour in the cold milk while stirring steadily. Simmer gently for another 10–15 minutes until the tea takes on a beautiful blush-pink color.
07 - Strain the tea through a fine mesh strainer into serving cups. Add sugar to taste and stir until dissolved.
08 - Garnish each cup with chopped pistachios and/or almonds and dried rose petals if desired. Serve immediately while hot.
# Helpful Hints:
01 -
- The color alone will make everyone ask what on earth you made, and watching their faces when you say tea is genuinely fun.
- It is deeply comforting on a cold afternoon, with a creamy texture that hugs you from the inside.
02 -
- Skipping or rushing the aeration step is the most common reason the tea stays brown instead of turning pink, so set a timer and commit to it.
- The baking soda amount matters more than you think, too much will make the tea taste soapy and too little will leave you with a dull color.
03 -
- Use a heavy bottomed pot to prevent scorching during the long simmer, because once the milk catches it is nearly impossible to rescue the flavor.
- The longer and more vigorously you aerate, the pinker your chai will be, so treat those 5 minutes as non negotiable meditation time.