Description
Traditional Kashmiri Pink Chai is a fragrant and creamy tea known for its distinctive pink color and unique blend of spices and green tea leaves. This recipe guides you through the authentic preparation method, combining Kashmiri green tea with warming spices, milk, and a hint of baking soda to create a soothing, flavorful beverage perfect for any time of day.
Ingredients
Scale
Tea and Spices
- 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 Sweeteners
- 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 the water, Kashmiri green tea leaves, baking soda, crushed cardamom pods, cinnamon stick, cloves, and ground ginger if using. Bring the mixture to a boil.
- Simmer the tea: Lower the heat and let the mixture simmer for 5-7 minutes, stirring occasionally. The water will gradually take on a deep red or maroon color during this process, releasing the flavors and characteristic hue.
- Strain the tea base: Remove the saucepan from heat and strain the mixture into another pot or bowl to separate out the tea leaves and spices.
- Return to simmer: Pour the strained tea back into the saucepan and bring it back to a gentle simmer over medium heat.
- Add milk and bring to boil: Stir in the whole milk and continue heating until the tea mixture reaches a boil. Stir occasionally to avoid the milk from burning on the bottom.
- Sweeten and season: Add sugar and a pinch of salt if desired. Stir well until completely dissolved, balancing the flavors to your preference.
- Achieve the pink color: Once boiling and well mixed, remove the chai from heat. The combination of baking soda, green tea leaves, and milk creates the signature creamy pink color of this traditional tea.
- Serve: Pour the warm Kashmiri Pink Chai into cups. Optionally, garnish with crushed pistachios or almonds to enhance flavor and presentation. Serve hot for the best experience.
Notes
- Use whole milk for an authentic creamy texture, but you can adjust milk quantity to your preference for creaminess.
- Baking soda is essential for achieving the pink hue; do not omit or reduce significantly.
- Simmering the tea leaves properly is crucial to develop the deep color and rich flavor.
- You can adjust sweetness by varying the sugar amount.
- Optional garnishes like crushed nuts add a delightful texture and nutty aroma.
- The recipe serves 2; scale ingredients accordingly for more servings.
