Description
Traditional Kashmiri Pink Chai is a fragrant and creamy tea known for its delicate pink hue and rich flavor, achieved by simmering green tea leaves with spices and baking soda, then adding milk and sugar. This comforting beverage is perfect for warming up on a chilly day and offers a unique taste experience from the Kashmir region.
Ingredients
Scale
Tea Base
- 2 cups water
- 2 tablespoons Kashmiri green tea leaves (or any loose leaf green tea)
- 1/2 teaspoon baking soda
- 3-4 whole cardamom pods, crushed
- 1 small cinnamon stick
- 1-2 cloves
- 1/4 teaspoon ground ginger (optional)
Milk and Sweetener
- 1 1/2 cups whole milk (or more for creaminess)
- 2 tablespoons sugar (or to taste)
- A pinch of salt (optional)
Instructions
- Boil the tea leaves and spices: In a saucepan, combine water, Kashmiri green tea leaves, baking soda, crushed cardamom pods, cinnamon stick, cloves, and ground ginger if using. This mixture will form the flavorful base of your chai.
- Simmer the mixture: Bring the mixture to a boil, then reduce heat and simmer for 5-7 minutes, stirring occasionally. During this time, the water will take on a deep red or maroon color, indicating the tea is infusing well.
- Strain the tea: After simmering, strain the mixture through a fine sieve or strainer to remove tea leaves and spices, collecting the infused tea in another pot.
- Reheat the tea base: Return the strained tea to the stove and gently bring it back to a simmer to prepare for adding milk.
- Add milk and bring to boil: Pour in the whole milk and bring the mixture to a boil over medium heat; stirring occasionally will help prevent the milk from scorching on the bottom.
- Sweeten and season: Stir in sugar according to your taste and add a pinch of salt if desired. Mix until the sugar dissolves completely for a balanced flavor.
- Develop the pink color: Once the chai reaches a boil and everything is well blended, remove from heat. The interaction between the baking soda and the tea leaves, combined with the milk, creates the iconic creamy pink hue of this chai.
- Serve hot: Pour the Kashmiri Pink Chai into cups. Optionally, garnish with crushed pistachios or almonds to add a nutty flavor and decorative touch. Enjoy immediately for the best experience.
Notes
- Using baking soda is key to achieving the traditional pink color by altering the pH of the tea.
- Adjust sugar levels to your preference or substitute with honey or other sweeteners.
- Whole milk is recommended for creaminess, but you can use alternatives such as almond or oat milk, though color and texture may vary.
- Crushing the cardamom pods just before brewing releases the freshest flavor.
- This tea is traditionally served hot and pairs well with light snacks or traditional Kashmiri breads.
- The optional ground ginger adds warmth and a subtle spice, enhancing the chai’s complexity.
