Kashmiri Pink Tea
Kashmiri Pink Tea is a traditional beverage known for its unique flavor and vibrant color, perfect for cozy gatherings or a peaceful afternoon treat.
Ingredients
Tea Base
- 4 cups Water
- 2 tbsp Kashmiri/Himalayan green tea Can substitute with other green tea
- 1/2 tsp Baking soda Essential for achieving the pink color
- 1-2 Star anise
- 2 Cardamom pods (crushed)
- 1 stick Cinnamon stick
- 1/4 tsp Salt
Milk & Sweetener
- 2 cups Whole milk
- to taste Sugar or honey For sweetening
- optional Crushed nuts (e.g., almonds) For garnish
Instructions
Preparation
- Bring the water to a boil in a saucepan.
- Add the green tea and boil for about 5 minutes.
- Stir in the baking soda. The water will turn a deep red color. Continue boiling for another 2 minutes.
- Add the star anise, crushed cardamom pods, and cinnamon stick, and boil for another minute.
- Reduce the heat and let the tea simmer for 20-30 minutes until it reduces to about half its original volume, intensifying the flavor and color.
- Stir in a quarter teaspoon of salt and mix well.
Cooking
- Add 2 cups of whole milk and increase the heat, bringing the tea to a boil. Stir constantly to avoid burning the milk.
- Watch for the tea to turn pink as the milk boils.
- Once the chai is a beautiful pink color, remove it from the heat.
- Strain the tea into cups to remove the spices and tea leaves.
- Sweeten with sugar or honey according to taste. You can also garnish with crushed nuts.
Serving
- Kashmiri Pink Tea is best served hot in elegant cups or traditional Kashmiri chai glasses.
- Garnish with a sprinkle of crushed nuts for extra flavor.
Notes
Store any leftover tea in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove, adding a little extra milk.