Kashmiri Pink Chai (Print Version)
Creamy, spiced Kashmiri pink chai with cardamom, cinnamon and froth; blush color from baking soda aeration and nut garnish.
# 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 - 1/4 teaspoon baking soda
→ For Finishing
07 - 2 cups cold whole milk
08 - 2 tablespoons sugar, or to taste
09 - 2 tablespoons chopped pistachios and/or almonds
10 - Pinch of salt
11 - Dried rose petals for garnish (optional)
# Directions:
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 - Set the pot over medium heat and bring the mixture to a rolling boil.
03 - Reduce the heat and simmer vigorously for 20 to 25 minutes, stirring frequently, until the liquid reduces by roughly half and turns a deep burgundy color.
04 - Pour in 1 cup of cold water. Using a ladle, vigorously scoop and pour the tea back into the pot repeatedly, or whisk briskly for 5 to 6 minutes to create froth. This aeration is essential for developing the signature pink hue.
05 - Stir in a pinch of salt to balance the flavors.
06 - Slowly pour in the cold milk while stirring continuously. Simmer for another 10 to 15 minutes until the tea turns a beautiful blush pink.
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, almonds, and dried rose petals if desired. Serve piping hot.
# Expert Tips:
01 -
- The aerating technique is honestly therapeutic and the pink color that blooms feels like a magic trick you get to drink.
- It fills your whole kitchen with cardamom and cinnamon warmth that makes everything feel slower and gentler.
02 -
- Skip or rush the aeration step and your tea will stay brown instead of turning pink, so set a timer and commit to those full 5 minutes of ladling or whisking.
- The baking soda is not optional because it is what triggers the chemical reaction with the tea tannins that produces the color.
03 -
- Use a heavy bottomed pot because thin pans cause hot spots that make the tea leaves scorch and taste bitter.
- Aerate with a French press plunger if you have one because it creates incredible froth with far less elbow grease.