Description
Kashmiri Chai, also known as Pink Tea, is a traditional spiced tea from Kashmir characterized by its unique pink color and aromatic blend of spices. This recipe combines Kashmiri tea leaves with star anise, cinnamon, cloves, and green cardamoms, creating a soothing and flavorful beverage. The tea undergoes a distinctive preparation process of aeration to develop its signature color and taste. Served with milk, sugar, and garnished with crushed almonds and pistachios, Kashmiri Chai is perfect for a comforting tea experience.
Ingredients
Tea Base
- 4 cups cold water
- 3 tbsp Kashmiri tea leaves
- 1 star anise
- 1 inch piece of cinnamon
- 3 cloves
- 5 green cardamoms
- 1/4 tsp baking soda
- 1/3 tsp salt
Aeration
- 2 cups ice-cold water
- Ice cubes (as needed)
Milk Tea
- 1 cup milk
- 1 cup kehwa (prepared tea base)
- 1-2 tbsp sugar (optional)
Garnish
- Crushed almonds
- Crushed pistachios
Instructions
- Boil Spices and Tea Leaves: In a large saucepan, combine 4 cups of cold water with Kashmiri tea leaves, star anise, cinnamon, cloves, and green cardamoms. Bring the mixture to a boil over medium-high heat to extract the flavors.
- Add Baking Soda and Salt: Once boiling, add baking soda and salt. Reduce the heat slightly and continue to simmer until the liquid reduces to half, approximately 2 cups, concentrating the flavors.
- Aerate the Tea (‘Phaintna’): Add 2 cups of ice-cold water and some ice cubes from a height into the saucepan. Using a ladle or another mug, vigorously pour the tea from a height repeatedly for about 10 minutes. This aeration process develops the tea’s deep red bubbles and signature pink color.
- Strain the Kehwa: Turn off the heat and strain the tea to remove the spices and leaves. This strained liquid is called ‘kehwa’ and can be stored refrigerated for up to 2 weeks.
- Prepare Milk Tea: Heat the milk in a saucepan until it reaches a boil. Add sugar as desired, then pour in the kehwa, adjusting the milk-to-tea ratio to your preference. Bring the mixture back to a boil, then turn off the heat. Cover the pan and let it rest (‘dam’) for 2-3 minutes to meld the flavors.
- Serve and Garnish: Pour the prepared pink tea into serving cups and garnish with crushed almonds and pistachios for added texture and flavor.
Notes
- Using baking soda is crucial in achieving the pink color characteristic of Kashmiri chai.
- ‘Phaintna’ or aeration is an essential step to develop the unique color and texture of the tea.
- You can adjust sugar and milk amounts to suit your taste preference.
- Kehwa (tea base) can be stored in the refrigerator for up to 2 weeks, making it convenient for later milk tea preparation.
- For a richer flavor, use whole milk or full-fat dairy alternatives.
