Pink Chai Kashmir (Print-Friendly Version)
# What You'll Need:
→ Main Ingredients
01 -
Sugar or honey, use as much as you like
02 -
2 cups whole milk
03 -
1/4 teaspoon salt
04 -
1 cinnamon stick
05 -
2 cardamom pods, smashed
06 -
1 to 2 full star anise
07 -
1/2 teaspoon baking soda
08 -
2 tablespoons Kashmiri or Himalayan green tea leaves (use any green tea if you have to)
09 -
4 cups water
→ Garnish (Optional)
10 -
Chopped nuts like almonds or pistachios
# Step-by-Step Directions:
01 -
Top with some nuts if you want to. Pour into mugs and drink right away while it's hot and comforting.
02 -
When it turns nice and pink, take it off the stove. Strain out the tea leaves and whole spices. Add as much sugar or honey as you like before serving.
03 -
Pour in all the milk next. Crank up the heat and keep stirring so nothing burns. The milk will make the tea blush pink as it boils.
04 -
Sprinkle in your salt and give it a good mix so everything tastes right.
05 -
Turn the burner low and let the tea bubble away 20–30 minutes. The liquid should cook down by about half and smell really strong.
06 -
Drop in star anise, crushed cardamom, and cinnamon. Let them boil with the tea for about a minute so the flavor soaks in.
07 -
Toss in the baking soda. You’ll see the liquid go deep red. Boil two more minutes, giving things a stir now and then.
08 -
Fill a sturdy pot with 4 cups water and heat it until it’s rolling boil. Add your green tea leaves and keep it going 5 minutes for a good color and taste.
# Helpful Notes:
01 -
Keep stirring as you add the milk. That’s how you get nice pink tea and don’t scorch it.