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.
Pin Share Print Servings: 4 cup
Calories: 120kcal
Cost: $5
Equipment
- 1 Saucepan (Medium)
- 1 Ladle (For aerating)
- 1 Strainer (Fine mesh)
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
Instructions
- Boil 3 cups water, tea leaves, baking soda, and spices until reduced to 1 cup (approx 20 mins).
- Add 2 cups ice water. Aerate by ladling the tea up and down for 10 minutes until deep burgundy.
- Pour in milk and simmer for 5-7 minutes until the tea turns pink.
- Add salt (traditional) or sugar (sweet version) to taste.
- 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).
Nutrition
Serving: 240g | Calories: 120kcal (6%) | Carbohydrates: 12g (4%) | Protein: 4g (8%) | Fat: 6g (9%) | Saturated Fat: 3g (19%) | Monounsaturated Fat: 1g | Cholesterol: 15mg (5%) | Sodium: 300mg (13%) | Potassium: 150mg (4%) | Sugar: 10g (11%) | Vitamin A: 200IU (4%) | Calcium: 150mg (15%)