Kashmiri Pink Chai (Printable)
Fragrant, creamy Kashmiri pink chai infused with cardamom and cinnamon, finished with milk and chopped nuts.
# 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 - 1 pinch salt
11 - Dried rose petals for garnish (optional)
# How-To:
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 - Place the pot over medium heat and bring the mixture to a rolling boil.
03 - Reduce the heat and simmer vigorously for 20-25 minutes, stirring frequently, until the liquid reduces by about half and turns a deep burgundy color.
04 - Pour in 1 cup of cold water. Using a ladle, vigorously aerate the tea by repeatedly scooping and pouring it back into the pot, or whisk briskly for 5-6 minutes to create froth. This process is essential for developing the signature pink hue.
05 - Stir in a pinch of salt to enhance the flavor profile.
06 - Slowly pour in the cold milk while stirring continuously. Simmer gently for another 10-15 minutes until the tea transforms into a beautiful pink color.
07 - Strain the chai 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 immediately while hot.
# Expert Tips:
01 -
- The color alone makes people stop and ask what on earth you are drinking, and it tastes even better than it looks.
- Once you nail the aeration technique, you will feel like you unlocked a culinary secret very few people outside Kashmir know.
02 -
- The pink color will not appear until you aerate properly, so if your chai looks brownish after adding milk, pour it between two containers vigorously for a few more minutes and watch the transformation happen.
- Adding too much baking soda will give the tea a metallic aftertaste, so measure carefully and stick to the quarter teaspoon.
03 -
- Use the widest heavy pot you own because the larger surface area helps both reduction and aeration happen faster and more evenly.
- Taste the tea base before adding milk and if it tastes overwhelmingly bitter you have not reduced it long enough, keep going until it mellows.