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Kashmiri Pink Chai Recipe

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★★★★★

4.7 from 124 reviews

Kashmiri Pink Chai is a traditional spiced tea from the Kashmir region, known for its unique pink hue and rich, aromatic flavor. Made by boiling green tea leaves with baking soda and fragrant spices, then simmered with whole milk and sweetened to taste, this tea offers a comforting and exotic taste experience, often garnished with crushed nuts for added texture and elegance.

Ingredients

Scale

Tea Base

  • 4 cups water
  • 2 tablespoons Kashmiri/Himalayan green tea leaves
  • ½ teaspoon baking soda
  • ¼ teaspoon salt

Spices

  • 1–2 star anise
  • 2 cardamom pods, crushed
  • 1 cinnamon stick

Dairy and Sweetener

  • 2 cups whole milk
  • Sugar or honey to taste

Garnish (Optional)

  • Crushed pistachios or almonds

Instructions

  1. Boil the Tea Leaves: Bring 4 cups of water to a rolling boil in a saucepan. Add 2 tablespoons of Kashmiri green tea leaves and allow them to boil actively for 5 minutes to extract a robust flavor.
  2. Add Baking Soda: Stir in ½ teaspoon of baking soda, which will turn the water a deep red color, an essential step in achieving the tea’s characteristic pink shade. Continue boiling for an additional 2 minutes.
  3. Add Spices: Add 1 to 2 star anise pods, 2 crushed cardamom pods, and 1 cinnamon stick to the saucepan. Boil for 1 more minute to blend the spices’ aroma into the tea.
  4. Simmer: Reduce the heat to low and let the tea simmer for 20 to 30 minutes. This period allows the flavors to deepen and the color to intensify further.
  5. Season & Add Milk: Stir in ¼ teaspoon of salt. Pour in 2 cups of whole milk and gently bring the mixture to a boil while stirring continuously. The tea will gradually change to a beautiful pink color.
  6. Strain & Serve: Strain the tea into cups to remove leaves and spices. Sweeten to your preference with sugar or honey. Optionally, garnish with crushed pistachios or almonds for a nutty finish.

Notes

  • Using baking soda is crucial for the distinctive pink color; do not skip this step.
  • The simmer time may be adjusted depending on desired flavor intensity; longer simmering results in richer flavor and color.
  • Whole milk gives the best creaminess and color; however, other dairy or plant-based milks can be used.
  • Sweeten gradually and taste as you go, since the level of sweetness is according to personal preference.
  • The crushed nuts garnish is optional but adds a traditional Kashmiri touch and textural contrast.

Keywords: Kashmiri chai, pink tea, spiced tea, traditional tea, Indian beverage, star anise tea, cardamom tea, cinnamon tea, milk tea, baking soda tea

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