Kashmiri Pink Chai (Print Version)
# Ingredients:
→ Tea Base
01 -
2 cups whole milk
02 -
4 cups water
03 -
2 tablespoons Kashmiri or Himalayan green tea (regular green tea works too)
→ Spices & Additives
04 -
1 cinnamon stick
05 -
2 cardamom pods, smashed
06 -
1-2 pieces of star anise
07 -
1/4 teaspoon salt
08 -
1/2 teaspoon baking soda
→ For Serving
09 -
Honey or sugar as you like
10 -
Optional: Crushed almonds for topping
# Instructions:
01 -
In a pan, boil the water and toss in the loose tea leaves. Let it bubble away for around 5 minutes.
02 -
Add baking soda into the mix. You'll see it turn a deep reddish tone. Keep it boiling for another two minutes.
03 -
Throw in the star anise, smashed cardamom, and cinnamon. Let it cook for just one more minute.
04 -
Lower the heat and let it simmer for a good 20 to 30 minutes. The liquid should shrink to half its size, getting deep in taste and color.
05 -
Stir in the salt, pour in the milk, and bring it back to a boil while continuously stirring. That’s when you’ll see the tea change into a pink hue.
06 -
Strain into cups, add your preferred sweetness, and optionally top with crushed nuts. Serve while it’s piping hot.
# Notes:
01 -
A classic brew from Kashmir loved for its pinkish color
02 -
Tastes best when freshly made and served warm