Kashmiri Pink Chai (Print Version)
# Ingredients:
→ Base
01 -
4 cups water
02 -
2 tablespoons Kashmiri/Himalayan green tea (or substitute with regular green tea)
03 -
1/2 teaspoon baking soda
→ Spices
04 -
1-2 star anise
05 -
2 cardamom pods, crushed
06 -
1 cinnamon stick
07 -
1/4 teaspoon salt
→ Finishing
08 -
2 cups whole milk
09 -
Sugar or honey to taste
10 -
Crushed almonds for garnish (optional)
# Instructions:
01 -
Bring 4 cups of water to a boil in a saucepan. Add the green tea and boil for about 5 minutes.
02 -
Stir in the baking soda. The water will turn a deep red color. Continue boiling for another 2 minutes.
03 -
Add the star anise, crushed cardamom pods, and cinnamon stick. Boil for another minute.
04 -
Reduce the heat and simmer the tea for 20-30 minutes until it reduces to about half its original volume, intensifying the flavor and color.
05 -
Stir in salt and mix well.
06 -
Add whole milk and increase the heat, bringing the tea to a boil. Stir constantly to prevent the milk from burning. As the milk boils, the tea will begin to develop its signature pink color.
07 -
Once the chai achieves a vibrant pink color, remove from heat. Strain into cups to remove the spices and tea leaves.
08 -
Sweeten with sugar or honey according to taste. Garnish with crushed nuts if desired. Serve hot.
# Notes:
01 -
Kashmiri Pink Chai, also known as Noon Chai, is a traditional beverage from Kashmir region. The unique pink color develops from the chemical reaction between the green tea, baking soda, and milk.
02 -
For authentic flavor, use Kashmiri green tea if available. Regular green tea works as a substitute but may produce a slightly different taste profile.