Description
Experience the warmth and aroma of Kashmiri Pink Chai with its unique blush color and cozy blend of cardamom, cinnamon, and star anise—perfect for winter mornings or festive gatherings.
Ingredients
4 cups water
2 tablespoons Kashmiri or Himalayan green tea leaves
½ teaspoon baking soda
1–2 star anise
2 cardamom pods, crushed
1 cinnamon stick
¼ teaspoon salt
2 cups whole milk
Sugar or honey, to taste
Crushed pistachios or almonds, for garnish (optional)
Instructions
Boil the Tea Leaves
Bring 4 cups of water to a boil in a saucepan. Add tea leaves and boil for 5 minutes.
Add Baking Soda
Stir in baking soda. The water will turn reddish. Continue boiling for 2 more minutes.
Add Spices
Add star anise, crushed cardamom pods, and cinnamon stick. Boil for 1 more minute.
Simmer
Reduce heat and simmer for 20–30 minutes, letting the flavor deepen and water reduce.
Add Salt and Milk
Stir in salt. Add milk and bring to a gentle boil while stirring. The tea should turn pink.
Strain and Serve
Strain the tea into cups. Sweeten to taste and garnish with crushed nuts if desired.
Notes
Tea Leaves: Use authentic Kashmiri or Himalayan green tea for best results.
Pink Color Tip: The pink hue forms from the reaction between baking soda, tea, and milk. Slightly adjust baking soda or simmering time for deeper color.
Sweetness: Add sugar or honey to your taste; start small and build up.
Spice Variations: Add cloves, nutmeg, or black pepper for a bolder chai.
Milk Options: Whole milk yields the creamiest chai; for dairy-free, use oat, almond, or coconut milk.
Serving: Serve hot, garnished with saffron strands, crushed pistachios, almonds, or rose petals.
Storage: Store leftovers in the fridge for up to 24 hours and reheat gently.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Category: Beverages
- Method: Stovetop, Simmered
- Cuisine: Indian, Kashmiri
