Kashmiri Pink Tea (Kashmiri Chai) Recipe

I have always been fascinated by unique tea traditions, and Kashmiri Pink Tea (Kashmiri Chai) Recipe holds a special place in my heart. The vibrant pink color, combined with a complex yet soothing flavor profile, is unlike any other tea I’ve tasted. Making this tea feels like sharing a little bit of Kashmir’s magic with my friends and family, and I love how approachable the recipe is despite its exotic origins. The combination of spices, the gentle hint of salt, and the creamy touch of milk make every sip into an experience worth savoring.

Why You'll Love This Kashmiri Pink Tea (Kashmiri Chai) Recipe

What truly excites me about this Kashmiri Pink Tea (Kashmiri Chai) Recipe is how it balances a delicate play of flavors. You get the earthiness from the tea leaves, the warmth and aroma from the star anise, cinnamon, cloves, and cardamom, and just a subtle savory note from the salt and baking soda. Then there’s the creamy finish from the milk which softens all those vibrant spices into a silky, comforting drink. Each sip feels like a warm hug—perfect for cozy mornings or chilly evenings.

I also appreciate how straightforward this recipe is. Despite the layers of flavor, the ingredients are simple and common in many kitchens, especially if you enjoy cooking with spices. The technique of aerating the tea, or "phaintna," is a fun part that really brings the tea to life, creating that signature pink hue and a frothy texture. It doesn’t take long either, so you can wow your guests or simply treat yourself without the need for hours in the kitchen.

This tea is wonderful for special occasions as well as everyday moments. I often prepare it when I want to impress visitors with something unexpected yet authentic and heartwarming. It makes a memorable accompaniment to snacks or desserts and adds a festive touch to holiday gatherings. Its unique taste and beautiful presentation really stand out on any table.

Ingredients You'll Need

The ingredients for this Kashmiri Pink Tea are delightfully few but each one plays a crucial role in creating its distinctive taste, texture, and vibrant pink color. Using fresh spices and the right type of tea leaves is key to unlocking its rich flavors.

• 4 cups cold water: The base for steeping tea and spices, essential for the flavor infusion.
• 3 tablespoon Kashmiri tea leaves: These impart the unique deep color and characteristic taste of Kashmiri chai.
• ¼ teaspoon baking soda: Helps to bring out that signature pink hue by reacting with the tea leaves during boiling.
• ⅓ teaspoon salt: Adds a subtle savory contrast that balances the sweetness and spices beautifully.
• 1 star anise: Contributes a mild licorice-flavored warmth to the chai.
• 1 inch cinnamon stick: Brings rich, woody sweetness to deepen the aroma.
• 3 cloves: Add a touch of pungent spiciness for complexity.
• 5 green cardamoms: Provide a fragrant, citrusy note that lifts the entire blend.
• 2 cups ice-cold water: Used after boiling to cool and aerate the tea, helping develop the color and foam.
• 1 cup milk: For creaminess and smooth mouthfeel in the final tea.
• 1 cup kehwa: The concentrated spiced tea liquid, essential for mixing with milk for flavor depth.
• 1-2 tablespoon sugar (optional): Sweetens the chai to taste, highlighting the spices while balancing saltiness.
• Crushed almonds & pistachios (for garnish): Add a lovely crunch and a finishing touch of richness.

Directions

Step 1: Start by adding 4 cups of cold water to a large saucepan. Toss in the Kashmiri tea leaves, star anise, cinnamon stick, cloves, and green cardamoms. Bring this mixture to a vigorous boil to extract all those wonderful flavors and aromas from the spices and tea leaves.

Step 2: Once the water reaches a rolling boil, stir in the baking soda and salt carefully. You'll notice the color beginning to change slightly. Reduce the heat to medium-low and simmer the tea until the liquid reduces to about half its original volume, leaving you with roughly 2 cups. This concentration intensifies the flavors.

Step 3: Now comes the fun part — pour in 2 cups of ice-cold water along with a handful of ice cubes from a height into the boiling tea. This sudden temperature change helps develop the beautiful pink color. Begin aerating the tea by pouring it back and forth between two containers or scooping it up and pouring it down from a height using a ladle. Do this for about 10 minutes; this whisking or “phaintna” technique is essential to getting that frothy appearance and deep red bubbles on top.

Step 4: After about 10 minutes of aeration, turn off the heat and strain the fragrant liquid, which is called kehwa. You can use this as a base and store it in the fridge for up to two weeks, making future cups of tea a breeze.

Step 5: To prepare the final milk tea, bring 1 cup of milk to a boil in a separate saucepan. Add sugar to taste, then pour in some of the kehwa. Adjust the ratio of milk to kehwa depending on how strong or creamy you prefer your tea. Bring this mixture back to a gentle boil, then cover and let it steep covered ("give it dam") for 2–3 minutes to blend the flavors.

Step 6: Serve the pink tea in your favorite cups and garnish generously with crushed almonds and pistachios for a beautiful, nutty crunch. Enjoy it hot to fully appreciate the aromas and comfort this tea provides.

Servings and Timing

This delightful Kashmiri Pink Tea (Kashmiri Chai) Recipe makes about 2 servings, perfect for sharing a small, cozy moment with a friend or loved one. The prep time is roughly 5 minutes, with about 25-30 minutes of cooking and aerating time, totaling around 35 minutes from start to finish. There isn't any specific resting or cooling time, although you can store the kehwa base chilled for up to two weeks to speed up future preparations.

How to Serve This Kashmiri Pink Tea (Kashmiri Chai) Recipe

I love serving this tea alongside light snacks or traditional sweets like saffron-soaked dry fruits, almond cookies, or even simple buttery biscuits. The subtle saltiness and nutty garnish on the tea complement sweet treats perfectly. It’s also wonderful with savory bites such as samosas or pakoras during afternoon tea time.

Presentation means a lot to me, so I often pour the tea into clear glass cups to showcase that mesmerizing pink shade. A sprinkle of crushed pistachios and almonds on top not only adds texture but makes the tea visually irresistible. For a special touch, I sometimes add a small edible rose petal or a tiny dollop of clotted cream when serving to guests.

This tea is best served hot or warm to really enjoy its comforting aroma and velvety mouthfeel, especially in colder weather or after a long day. It also fits beautifully into festive occasions, intimate family dinners, or weekend brunches when you want something a little different but undeniably delicious.

Variations

Over time, I’ve experimented with a few tweaks to suit different tastes and dietary preferences. For a dairy-free version, swapping cow’s milk with almond or oat milk works beautifully without compromising the creamy texture. Just be sure to boil the plant-based milk gently to avoid curdling.

Sometimes I like to vary the spice blend – adding a pinch of fennel seeds or star anise can bring a slightly sweeter note, while a small piece of ginger introduced early in boiling adds warmth and depth. For those who prefer a less salty version, I reduce the salt slightly; it’s all about what suits your palate best.

If you want to simplify the process, skipping the aeration step still yields a tasty tea, although it won’t have the characteristic froth or the exact pink hue. Also, some people like to add a little rose water or crushed dried rose petals when serving to give a subtle floral aroma, which I adore during celebratory gatherings.

Storage and Reheating

Storing Leftovers

If you have leftover kehwa, I recommend storing it in a clean, airtight container in your refrigerator. It keeps well for up to two weeks, making it convenient for quick tea preparations during busy days. Make sure to cool it to room temperature before refrigerating to maintain its freshness and avoid condensation inside the container.

Freezing

I generally don’t freeze this tea because the milk component doesn’t freeze well and can separate upon thawing. However, the kehwa base (without milk) can be frozen in ice cube trays for up to a month. When ready to use, simply thaw a cube and warm it gently before mixing with freshly boiled milk.

Reheating

When reheating your prepared pink tea, I suggest doing so on the stovetop over low heat to ensure it warms evenly and the flavors meld nicely. Avoid microwaving as it can heat unevenly and sometimes alter the texture. Stir occasionally and heat just until steaming; overheating can dull the exquisite aroma and make the milk taste slightly scorched.

FAQs

What gives Kashmiri Pink Tea its distinctive pink color?

The pink color comes from the unique combination of Kashmiri tea leaves, baking soda, and the vigorous aeration or whisking process known as "phaintna." The baking soda changes the pH level, which reacts with the tea leaves and creates that vibrant pink hue during boiling and aeration.

Can I make this tea without Kashmiri tea leaves?

While Kashmiri tea leaves are ideal due to their ability to produce the characteristic color and flavor, you can experiment with other green tea leaves. However, the color and taste won’t be quite the same. If you want the authentic experience, sourcing genuine Kashmiri tea leaves is worth it.

Is this recipe suitable for vegans?

Yes! To make this Kashmiri Pink Tea vegan, simply replace cow’s milk with any plant-based milk like almond, soy, or oat milk. Keep in mind that the flavor and texture might vary slightly, but it still creates a delicious, creamy tea.

Why do I need to aerate (phaintna) the tea?

The aeration step is crucial because it helps develop the tea’s pink color and frothy texture. Pouring the tea from a height repeatedly incorporates air and agitates the liquid, allowing the tea’s chemistry to change and the flavors to deepen. Skipping this step leads to a duller color and less authentic taste.

Can I add sweeteners other than sugar?

Absolutely! Feel free to sweeten your tea with honey, maple syrup, or jaggery according to your preference. Each sweetener brings its own unique flavor note, so experiment to find what you like best.

Conclusion

Honestly, making and enjoying this Kashmiri Pink Tea (Kashmiri Chai) Recipe has become one of my favorite culinary adventures. It’s a beautiful way to connect with a rich cultural tradition and delight your senses all at once. I encourage you to give it a try—you’ll be rewarded with a stunningly fragrant, vibrant cup of tea that feels like a comforting embrace with every sip. Trust me, once you make this, it will become a cherished ritual as it is for me.

Print