Description
A rich, creamy, and vibrantly colored tea with a unique blend of spices and nuts. This traditional Kashmiri pink tea gets its signature hue from a special brewing process and is perfect for cold days.
Ingredients
Scale
- 2 cups water
- 2 teaspoons Kashmiri tea leaves (or gunpowder green tea)
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt (optional, traditional version)
- 2 cups whole milk (or half-and-half for extra creaminess)
- 2–3 tablespoons sugar (adjust to taste)
- 1/2 teaspoon cardamom powder
- 1/2 teaspoon cinnamon powder (optional)
- 2 tablespoons crushed almonds or pistachios (for garnish)
- 1 cup ice-cold water (to enhance color)
Instructions
-
Boil the Tea Base
- In a saucepan, bring 2 cups of water to a boil.
- Add Kashmiri tea leaves and baking soda. Simmer on medium heat for 10 minutes.
-
Aerate the Tea
- Add 1 cup of ice-cold water and vigorously whisk or stir. This step helps develop the pink color.
-
Simmer with Milk & Spices
- Add milk, sugar, salt (if using), and spices. Simmer for another 5–7 minutes, stirring occasionally.
-
Strain & Serve
- Strain into cups, garnish with crushed nuts, and enjoy warm.
Notes
- Color Development: The pink hue is achieved through oxidation when whisking tea with baking soda and ice water.
- Serving Suggestion: Best served with Kashmiri bread or biscuits.
- Storage: Can be refrigerated for a day, but best enjoyed fresh.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Beverages
- Method: Stovetop
- Cuisine: kashmiri
Keywords: Kashmiri pink chai, noon chai recipe, Kashmiri tea, pink tea, traditional chai