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Kashmiri Pink Chai finished dish

Kashmiri Pink Chai

Recipe card for Kashmiri Pink Chai.
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Servings: 4 servings
Course: Main Course
Ingredients Method

Ingredients
  

Ingredients
  • 4 cups water
  • 2 tablespoons Kashmiri green tea leaves
  • 1/4 teaspoon baking soda
  • 2 cups cold water for shocking
  • 2 cups whole milk
  • 1/2 cup heavy cream optional for extra creaminess
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon ground cinnamon
  • Salt to taste traditionally about 1/4 teaspoon
  • 2 tablespoons chopped pistachios for garnish
  • 1 tablespoon chopped almonds for garnish
  • Crushed rose petals optional, for garnish

Method
 

Preparation
  1. In a saucepan, bring 4 cups of water to a boil. Add the Kashmiri green tea leaves and the baking soda.
  2. Boil for 10-15 minutes, allowing the color to develop and deepen to a reddish hue. Stir vigorously during boiling to oxygenate the mixture.
  3. Add 2 cups of cold water to the boiling mixture to shock it and help develop the signature pink color. Boil for another 5 minutes.
  4. Reduce the heat and slowly add the milk (and heavy cream, if using). Stir continuously as the tea turns a soft pink color.
  5. Add ground cardamom, cinnamon, and salt. Let it simmer for 5-7 minutes until well blended and slightly thickened.
  6. Strain the tea into cups. Garnish with chopped pistachios, almonds, and rose petals if desired.
  7. Serve hot and enjoy the delicate warmth of this traditional Himalayan beverage.

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