Kashmiri Pink Chai Tea (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 cups water
02 -
2 tablespoons Kashmiri or Himalayan green tea leaves, or substitute with other green tea
03 -
1/2 teaspoon baking soda
04 -
1 to 2 whole star anise
05 -
2 cardamom pods, crushed
06 -
1 cinnamon stick
07 -
1/4 teaspoon salt
08 -
2 cups whole milk
09 -
Sugar or honey, to taste
→ Garnish (Optional)
10 -
Crushed nuts, such as almonds or pistachios
# Instructions:
01 -
Bring 4 cups of water to a boil in a heavy saucepan. Add green tea leaves and boil for 5 minutes to extract color and flavor.
02 -
Stir in 1/2 teaspoon baking soda. The liquid will turn a deep red hue. Boil for an additional 2 minutes, stirring occasionally.
03 -
Introduce star anise, crushed cardamom pods, and cinnamon stick to the saucepan. Boil for 1 minute to infuse the spices.
04 -
Reduce heat to low and simmer the tea for 20 to 30 minutes until the liquid has reduced by half, intensifying both color and aroma.
05 -
Mix in 1/4 teaspoon salt thoroughly to enhance the flavors.
06 -
Pour in 2 cups of whole milk. Increase the heat and bring the mixture to a boil, stirring constantly to prevent scorching. As the milk boils, the tea will gradually develop its signature pink color.
07 -
Once the desired pink color is achieved, remove the tea from heat. Strain into serving cups to discard tea leaves and spices. Sweeten with sugar or honey as preferred.
08 -
Garnish with crushed nuts if desired. Serve hot and enjoy immediately for best flavor and warmth.
# Notes:
01 -
Continual stirring while adding the milk is essential for achieving a consistent pink color and preventing the milk from burning.