Kashmiri Pink Chai Tea (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 litre water
02 -
2 tablespoons Kashmiri or Himalayan green tea leaves
03 -
0.5 teaspoon baking soda
04 -
1-2 whole star anise
05 -
2 green cardamom pods, lightly crushed
06 -
1 stick cinnamon
07 -
0.25 teaspoon salt
08 -
500 millilitres whole milk
→ To Serve
09 -
Sugar or honey, to taste
10 -
Crushed nuts (such as almonds or pistachios), for garnish (optional)
# Instructions:
01 -
In a saucepan, bring 1 litre of water to a rolling boil. Add the green tea leaves and continue to boil for 5 minutes.
02 -
Stir in the baking soda. The liquid will change to a deep red hue. Boil for another 2 minutes.
03 -
Add the star anise, crushed cardamom pods, and cinnamon stick. Boil for 1 additional minute.
04 -
Reduce the heat and let the mixture simmer for 20 to 30 minutes until reduced by half, developing a concentrated colour and aroma.
05 -
Add salt and stir to combine.
06 -
Pour in the milk and raise the heat. Bring the tea to a boil, stirring constantly to prevent the milk from scorching. The mixture will turn a distinct pink colour.
07 -
Remove from heat once the pink hue is achieved. Strain the chai into serving cups, discarding spices and tea leaves. Add sugar or honey to taste and stir well.
08 -
Optionally, sprinkle crushed nuts such as almonds or pistachios on top before serving hot.
# Notes:
01 -
Stirring constantly while boiling with milk is essential to prevent burning and achieve the signature pink tone.