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Kashmiri Chai (Pink Tea) Recipe

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4.4 from 5 reviews

Kashmiri Chai is a traditional pink tea from Kashmir, known for its unique flavor derived from green tea leaves, aromatic spices like cardamom and cinnamon, and a distinctive frothy pink color developed by aerating the tea concentrate. This recipe guides you through simmering the tea mixture, aerating it to create the signature pink hue, and serving it with warm milk and crushed nuts for a rich, comforting experience.

  • Total Time: 1 hour 55 minutes
  • Yield: 10 servings

Ingredients

Main Ingredients

  • 6 tbsp Kashmiri Tea Leaves
  • 1 tsp Baking Soda
  • 1/4-1/2 tsp Salt
  • 5-6 Cardamom Pods
  • 1 Badiyan ka Phool (Star Anise, optional)
  • 1 small piece of Cinnamon Stick (optional)
  • 8 cups Cold Tap Water

Additional Ingredients

  • 2 cups Ice Cold Water (to aerate tea)
  • 2/3 cup Milk (per serving)
  • Finely Chopped Pistachios & Almonds (for garnish)
  • Extra minced nuts (optional, for topping)

Instructions

  1. Combine Ingredients: Add the Kashmiri tea leaves, baking soda, salt, cardamom pods, star anise, cinnamon stick, and 8 cups of cold tap water into a large pot.
  2. Simmer Tea: Bring the mixture to a boil, then reduce heat and simmer for about one hour, or until the liquid has reduced to about half. It's okay if it reduces slightly more, as this concentrates the flavors.
  3. Strain Tea: Use a sieve to remove the tea leaves and spices from the liquid, leaving a tea concentrate in the pot.
  4. Aerate the Tea: Prepare to aerate the concentrate by pouring the tea back and forth between bowls or ladles from a height, incorporating air. Do this over a sink or a prepped area to catch splashes. This process should take about 5 to 8 minutes until the tea develops a rich, frothy, pink-colored foam.
  5. Reheat Tea Concentrate: Return the aerated tea concentrate to the pot and bring it back to a boil.
  6. Prepare Individual Servings: For each cup, ladle about one-third cup of the hot tea concentrate into a small pot, add 2/3 cup milk and a splash of water. You may add an extra cardamom pod at this stage for enhanced aroma. Bring this mixture to a boil and cook for 2-3 minutes.
  7. Serve: Pour the prepared tea into cups and garnish with a scant spoonful of crushed pistachios and almonds. Serve hot for the best traditional Kashmiri chai experience.

Notes

  • Use ice-cold water to create the characteristic pink hue by aeration.
  • The aeration step is crucial for developing the distinct frothy texture and pink color.
  • Adjust salt to taste; it helps balance the flavors in the tea.
  • Optional spices (star anise and cinnamon) add extra depth but can be omitted if unavailable.
  • This recipe yields approximately 10 servings.
  • Serving with warm milk and crushed nuts enhances the richness and texture of the tea.
  • Author: Amelia
  • Prep Time: 10 minutes
  • Cook Time: 1 hour 45 minutes
  • Category: Beverage
  • Method: Stovetop
  • Cuisine: Kashmiri

Find it online: https://recipesvibe.com/kashmiri-chai-pink-tea-recipe/