Kashmiri Chai (Pink Tea)
A home-style recipe for Kashmiri Chai (Pink Tea). Serves 4, ready in about 30 minutes.
Ingredients
- 2 tbsp Kashmiri tea leaves (green tea)
- 3 cups water, plus 1 cup ice-cold water
- ¼ tsp baking soda
- 3 green cardamoms, crushed
- 1 small cinnamon stick (optional)
- 3 cups milk
- ¼ tsp salt
- Sugar, to taste (optional)
- 2 tbsp pistachios, finely crushed
- 2 tbsp cream (malai), to top (optional)
Missing something?
- No milk? Use milk powder mixed with water, or diluted tinned milk.
- No pistachios? Use almonds or cashews.
Method
- Boil the tea leaves, 3 cups water, baking soda, cardamoms and cinnamon on medium-high heat for 12–15 minutes, until it has dropped to about 1 cup and is a deep red.
- Pour in the ice-cold water. With a ladle, scoop the tea up high and pour it back for 2–3 minutes; this beating turns it a deeper red.
- Boil for 2–3 minutes more, then add the milk and salt.
- Bring to a boil and simmer for 5 minutes, beating with the ladle now and then, until it turns a soft pink and a little frothy.
- Strain into cups. Add sugar if you like, and top with the cream and crushed pistachios.
Tip: Don't use more baking soda than this; too much gives the tea a soapy taste. Kashmiri chai is traditionally salty, but many people add sugar.