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Kashmiri Chai (Pink Tea)

yield: 2
Cook Time: 20 minutes
Total Time: 20 minutes
An easy, one-pot Kashmiri chai recipe that takes less than 20 minutes. Creamy, aromatic, and beautifully pink, made with green tea leaves, baking soda, whole spices, milk, and half and half.
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Ingredients
 

For the Ice Water

  • 1 cup room temperature water
  • 2 to 3 large ice cubes

For the Kashmiri Chai

  • 1 cup water
  • 2 tablespoons Kashmiri chai leaves or any non-bitter green tea leaves
  • 2 star anise
  • 6 to 8 green cardamom pods
  • 2 whole cloves optional
  • 1 inch cinnamon stick optional
  • 1/8 teaspoon heaped baking soda
  • 1 cup whole milk
  • 1/2 cup half and half
  • 1/4 teaspoon kosher salt
  • 2 to 2.5 tablespoons sweetener of choice

For Serving

  • 1/2 to 1 tablespoon raw almonds crushed
  • 1/2 tablespoon unsalted pistachios crushed

Instructions

  • Combine 1 cup room temperature water with 2 to 3 large ice cubes in a measuring cup and set aside.
  • In a medium saucepan over high heat, add 1 cup water, Kashmiri chai leaves, star anise, cardamom pods, cloves, and cinnamon stick. Bring to a boil.
  • Add the baking soda. Allow the mixture to boil over high heat for 5 to 6 minutes, using a ladle to aerate (scoop and pour back) a few times. The froth should turn from pale green to deep pink or burgundy. The water will reduce significantly.
  • Pour in the prepared ice water (discard the ice cubes). Add the milk, half and half, salt, and sweetener. Bring to a light boil, then immediately turn off the heat.
  • Strain into cups and garnish with crushed almonds and pistachios.

Notes

  • If the tea is not turning pink, add another 1/8 teaspoon of baking soda. If it still won't turn pink, try a different brand of green tea leaves.
  • Do not boil the chai for too long after adding milk. One light boil is enough. Extended boiling fades the pink color.
  • If you prefer a lighter chai, replace the half and half with more milk. For a richer chai, increase the half and half and decrease the milk.
  • If using honey as a sweetener, add it after pouring into cups.
  • The tea concentrate can be made ahead of time for larger gatherings. Strain, cool, and refrigerate. Add dairy, salt, and sweetener when ready to serve.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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