Sweet & Milky Kashmiri Chai (Print Version)
# Ingredients:
→ Kehwa (Tea Base)
01 -
4 cups cold water
02 -
3 tbsp Kashmiri tea leaves
03 -
¼ tsp baking soda
04 -
⅓ tsp salt
05 -
1 star anise
06 -
1-inch piece of cinnamon
07 -
3 cloves
08 -
5 green cardamom pods
09 -
2 cups ice-cold water
→ Milk Tea
10 -
1 cup milk
11 -
1 cup kehwa (tea base)
12 -
1-2 tbsp sugar (optional)
13 -
Crushed almonds and pistachios (for garnish)
# Instructions:
01 -
In a large saucepan, add cold water, Kashmiri tea leaves, star anise, cinnamon, cloves, and green cardamom. Bring to a boil.
02 -
Once boiling, add baking soda and salt. Reduce heat slightly and simmer until the liquid reduces to half (about 2 cups).
03 -
Add ice-cold water and ice cubes. Vigorously pour the tea from a height using a ladle or mug for 10 minutes. This process, called 'phaintna,' creates deep red bubbles.
04 -
Turn off the heat and strain the liquid. This kehwa can be stored in the fridge for up to 2 weeks.
05 -
In a saucepan, bring milk to a boil. Add sugar and kehwa (adjust the ratio to taste). Boil again, then cover and let it steep for 2-3 minutes.
06 -
Pour the pink tea into serving cups and garnish with crushed almonds and pistachios.
# Notes:
01 -
The kehwa makes 5-6 cups of Kashmiri Chai. Store leftovers in the fridge for up to 2 weeks.
02 -
Adjust the sweetness and milk-to-tea ratio to suit your taste.