Description
Kashmiri Pink Chai is a traditional aromatic tea known for its distinctive rosy color and rich, creamy texture. Made by brewing green tea leaves with spices and baking soda, then simmering with milk and sweetened to taste, this refreshing beverage is a beloved staple in Kashmiri households, perfect for a warming tea time experience.
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 water, Kashmiri green tea leaves, baking soda, crushed cardamom pods, cinnamon stick, cloves, and ground ginger if using. Bring this mixture to a rolling boil over medium-high heat.
- Simmer to Infuse Flavors: Reduce the heat and let the tea simmer gently for 5 to 7 minutes, stirring occasionally. During this time, the water will develop a deep red or maroon color, indicating rich infusion.
- Strain the Tea Base: Pour the brewed tea mixture through a fine strainer into another pot to remove the tea leaves and spices, leaving a smooth liquid base.
- Return to Heat: Place the strained tea back on the stove and bring it to a gentle simmer again to prepare for milk addition.
- Add Milk and Bring to Boil: Pour in the whole milk and heat the mixture over medium heat until it just reaches a boil. Stir frequently to prevent the milk from sticking or burning at the bottom.
- Sweeten the Tea: Add sugar and a pinch of salt if desired, stirring thoroughly until fully dissolved. This enhances the flavor profile and balances the tea’s taste.
- Achieve the Signature Pink Color: Once the mixture is well combined and boiling, remove it from the heat. The reaction between baking soda and green tea leaves, combined with milk, creates the distinct creamy pink hue that defines Kashmiri Pink Chai.
- Serve Hot: Pour the chai into cups and serve immediately. Optionally, garnish with crushed pistachios or almonds for added aroma and texture.
Notes
- Baking soda is key to developing the signature pink color; do not omit.
- Using whole milk enhances creaminess but you can adjust based on preference.
- Adjust sugar quantity to your taste or substitute with honey as a natural sweetener.
- Crushed nuts like pistachios or almonds make a delightful garnish and add extra flavor.
- Ensure constant stirring when adding milk to prevent scorching.
- Ground ginger is optional but adds a pleasant warmth to the tea.
