Kashmiri Chai (Pink Tea)
Unique pink-hued tea made with special leaves, milk, and baking soda — Kashmiri tradition.
The Story
Kashmiri Chai, also known as Pink Tea, is a beloved beverage originating from the beautiful valleys of Kashmir, where it serves as a symbol of hospitality and warmth. Traditionally served during special occasions and gatherings, its unique pink hue is achieved through a meticulous process, making it a visual and flavorful delight that transcends mere refreshment.
Nutrition per Serving
150
Calories
3g
Protein
30g
Carbs
5g
Fat
0g
Fiber
Step-by-Step Instructions
- 1
Start by boiling the water in a saucepan over medium heat. Once it reaches a rolling boil, add the green tea leaves and baking soda. The baking soda will help release the color and flavor from the tea leaves, so watch as the water takes on a deep red hue within a few minutes.
- 2
Reduce the heat to low and let the tea simmer for about 10 minutes. During this time, the color should change to a rich reddish-brown and the liquid should reduce by about a third. Stir occasionally to prevent the leaves from sticking to the bottom.
- 3
Once the tea has simmered adequately, strain the tea into a separate pot to remove the leaves. Discard the leaves and set the strained tea aside. The tea should have a vibrant color, hinting at the final pink shade it will become.
- 4
In the same pot, add the milk and heavy cream to the strained tea. Turn the heat to medium and bring the mixture to a gentle simmer. Stir continuously to combine the ingredients well, creating a smooth, creamy texture.
- 5
Add the sugar, cardamom pods, and a pinch of salt to the pot. Continue stirring the mixture, allowing the sugar to dissolve completely. Taste and adjust sweetness if necessary, keeping in mind that the flavor will develop as it simmers.
- 6
As the tea simmers, prepare the garnishes: finely chop the pistachios and almonds, setting them aside for later. You may also lightly toast them in a dry pan for an enhanced flavor if desired.
- 7
Once the tea has simmered for about 5 minutes, you'll notice it turning a lovely pink color—this is a sign that it’s ready. To enhance the flavor, add the rose water, cinnamon stick, and vanilla extract, stirring well to combine.
- 8
Let the tea simmer for an additional 2-3 minutes, allowing the spices to infuse their flavors. The tea should have a creamy consistency and a fragrant aroma at this point.
- 9
Remove the pot from the heat and ladle the tea into serving cups. Top each cup with a dollop of whipped cream for an extra touch of indulgence.
- 10
Finally, sprinkle the chopped pistachios and almonds on top as a garnish. Serve the Kashmiri Chai hot, enjoying the beautiful pink color and the rich flavors that are characteristic of this traditional beverage.
Pro Tips
- •
Use cold water for the initial boiling process to achieve the signature pink color.
- •
Whisk the tea vigorously to aerate it, which helps in developing the desired color and flavor.
- •
For an authentic taste, allow the chai to simmer slowly to meld the flavors.
- •
Serve it with a sprinkle of crushed pistachios or almonds for added texture and flavor.
Variations
- →
For a dairy-free version, substitute milk with almond or coconut milk.
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Add a hint of saffron for a luxurious twist on the traditional recipe.
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Incorporate a dash of vanilla extract for an aromatic variation that enhances the flavor profile.
