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Kashmiri chai topped with crushed pistachios served in a pink cup on a saucer

Kashmiri Chai

A traditional tea from the Kashmir valley known for its unique pink color and rich, nutty flavor, made by reducing green tea with baking soda and milk.
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Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings: 4 cup
Course: Drinks, tea
Cuisine: kashmiri, pakistani
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoon Kashmiri tea leaves Or gunpowder green tea
  • ½ teaspoon baking soda Essential for color
  • 3 cups water Room temp, for boiling
  • 2 cups ice water For shocking
  • 2 cups whole milk Full fat
  • 6 pods green cardamom Crushed
  • 2 whole star anise Aromatic
  • 1 stick cinnamon Spice
  • ½ teaspoon sea salt Or sugar to taste
  • 2 tablespoon pistachios Chopped garnish

Equipment

  • 1 Saucepan Medium
  • 1 Ladle For aerating
  • 1 Strainer Fine mesh

Method
 

  1. Boil 3 cups water, tea leaves, baking soda, and spices until reduced to 1 cup (approx 20 mins).
  2. Add 2 cups ice water. Aerate by ladling the tea up and down for 10 minutes until deep burgundy.
  3. Pour in milk and simmer for 5-7 minutes until the tea turns pink.
  4. Add salt (traditional) or sugar (sweet version) to taste.
  5. Strain into cups and garnish with crushed pistachios.

Notes

The baking soda is essential for the chemical reaction that turns the tea pink. Do not skip the aeration step (phainta).