Description
A cup of Kashmiri Chai – Authentic Pakistani Pink Tea is more than just a drink
Ingredients
- 2 tbsp Kashmiri green tea leaves (not regular green tea)
- 2 cups cold water
- 1/4 tsp baking soda (essential for color)
- 4 green cardamom pods, lightly crushed
- 2 cups cold water (for the second boil)
- 1½ cups whole milk (or more, as desired)
- 1/4 tsp salt (authentic Kashmiri noon chai is slightly salty)
- 2 tbsp sugar (or to taste, for a sweet version)
- Chopped pistachios and almonds, for garnish
- Optional: a pinch of ground cinnamon or saffron
Instructions
Step 1: Boil the Green Tea Leaves
In a saucepan, bring 2 cups of cold water to a boil. Add the green tea leaves and crushed cardamom pods. Let it simmer gently for 10 minutes.
Step 2: Add Baking Soda
Stir in the baking soda. The mixture will turn deep red. Keep boiling and whisk continuously for 3–5 minutes until it thickens slightly.
Step 3: Add Cold Water
Pour in another 2 cups of cold water. This helps “shock” the tea, deepening the color. Simmer for another 10 minutes, stirring often.
Step 4: Strain and Add Milk
Strain the concentrate into a clean saucepan. Add milk, sugar (if using), and salt. Simmer gently, and watch the color shift to pink.
Step 5: Serve and Garnish
Pour into cups, top with chopped nuts, and optionally a dash of cinnamon. Serve hot and enjoy!
The preparation takes time and patience, but the reward is a cup of Kashmiri pink chai that looks as beautiful as it tastes.
Notes
- Use fresh, cold water for boiling—never hot tap water
- Don’t rush the simmering process—longer brewing = better color
- Use whole milk for the creamiest, richest texture
- Whisk vigorously after adding baking soda to incorporate air
- Prep Time: 10
- Cook Time: 25
- Category: Drinks
- Cuisine: Pakistani
Nutrition
- Serving Size: 4 cups
- Calories: 220
- Sugar: 2g
- Fat: 3g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 1g
Keywords: Pink Tea Recipe