Name: Kashmiri Chai Recipe
Prep time: 15 min
Cook time: 1 h 44 min
Total time: 1 h 59 min
Cuisine: Kashmiri
Ingredients: 6 tbsp Kashmiri Tea Leaves; 1 tsp Baking Soda; 1/4-1/2 tsp Salt; 5-6 Cardamom Pods; 1 Badiyan ka Phool (Star Anise) (Optional); 1 small piece Cinnamon Stick (Optional); 8 cups Cold Tap Water; 2 cups Ice Cold Water (preferably with ice); 2/3 cup Milk (per serving); Additional crushed/minced Pistachios & Almonds for garnish; Extra Cardamom Pod (optional, per serving)

Jump to Recipe· 4.2 from 13 reviews

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If you’re looking to warm your heart and delight your senses, the Kashmiri Chai Recipe is the perfect companion for cozy afternoons and lively gatherings alike. This traditional pink tea, steeped in the aromatic flavors of cardamom, cinnamon, and hand-ground Kashmiri tea leaves, offers a unique blend of creamy, nutty, and subtly savory notes that only this special brew can deliver. Preparing this chai is like embarking on a soothing ritual that transforms simple ingredients into a vibrant, colorful experience that’s as much about the process as the enchanting cup at the end.

Ingredients You’ll Need

A clear glass mug filled with pink milk shows small bubbles and light green powder on top. The mug is on a small white marble coaster with gold edges. In the background, there is a white cup with gold handles and designs, a small white bowl with green chopped nuts, and a white bowl with pink and white sweets, all on a white marbled surface. The image is soft and bright with a clean look. photo taken with an iphone --ar 4:5 --v 7

Gathering the right ingredients is the first joyful step to making authentic Kashmiri chai. Each component— from the distinctive Kashmiri tea leaves to the fragrant spices and rich nuts— plays a crucial role in crafting the flavor, texture, and signature blush pink of this beloved tea.

6 tbsp Kashmiri Tea Leaves: The heart of the recipe, these special tea leaves lend the tea its deep tan color and unique taste.
1 tsp Baking Soda: Helps bring out the tea’s rosy hue by altering the pH during brewing.
1/4-1/2 tsp Salt: Enhances the savory undertones and balances the overall flavor.
5-6 Cardamom Pods: Adds a sweet-spicy aroma that’s signature to Kashmiri chai.
1 Badiyan ka Phool (Star Anise) (Optional): Contributes a subtle licorice note, offering depth to the spice profile.
1 small piece of Cinnamon Stick (Optional): Infuses a gentle warmth that complements the other spices.
2 cups Ice Cold Water: Crucial for the aeration step that gives the chai its rich pink color and frothy texture.
Finely Chopped Pistachios & Almonds: Provide a lovely crunch and nutty flavor when garnished on top.
2/3 cup Milk (per serving): The creamy base that softens the spices and rounds out the tea’s flavor.
Additional Minced Nuts: For sprinkling atop each cup, adding extra texture and richness.

How to Make Kashmiri Chai Recipe

Step 1: Combine Ingredients and Begin Brewing

Start by adding the Kashmiri tea leaves, baking soda, salt, cardamom pods, star anise, cinnamon stick, and 8 cups of cold tap water into a large pot. This blend of ingredients, combined with cold water to start, helps coax out the full spectrum of flavors while slowly transforming the color and aroma of the chai. Place it over medium heat and bring the mixture to a boil.

Step 2: Simmer for the Perfect Concentrate

Once boiling, reduce the heat and let the tea simmer gently for about one hour or until the liquid has reduced by half. This slow simmering intensifies the flavors while concentrating the brew, creating a robust tea base that will later become the signature pink kahwa. Don’t worry if it reduces a bit more; that’s part of the magic.

Step 3: Strain Out the Tea Leaves

After simmering, carefully strain the tea to remove the green Kashmiri tea leaves and spices. This step ensures a smooth, clean base for further preparation and sets the stage for the all-important aeration process.

Step 4: Aerate with Ice Cold Water

Now comes the fun and somewhat physical part. Pour the brewed tea concentrate from a height into a bowl filled with ice cold water. Then, pour it back and forth repeatedly between two bowls or ladle it back from a height to aerate the liquid. This five to eight minute technique is essential to developing the Kashmiri chai’s signature frothy pink foam and rich texture. It’s best to do this over a sink or an easily cleaned surface because splashes happen!

Step 5: Bring the Tea Back to a Boil

Once the tea achieves a beautiful rosiness and a frothy body, transfer it back to the pot and bring it to a boil again. This concentrated and aerated base, known as “kahwa,” is now ready to be turned into the final, creamy tea.

Step 6: Final Preparation per Serving

For each cup, ladle about one third of a cup of the kahwa, bring it to a boil, then add 2/3 cup of milk and a splash of water. At this stage, tossing in an extra cardamom pod elevates the fragrance beautifully. Let it simmer for 2 to 3 minutes so all the flavors meld while the milk softly infuses the brew. Serve hot, topped generously with crushed pistachios and almonds for that perfect finishing touch.

How to Serve Kashmiri Chai Recipe

A clear glass cup with a handle is being filled with a thick pink liquid that creates a swirling pattern as it pours inside. The cup sits on a white plate with wavy edges, placed on a white marbled surface. The background shows soft, out-of-focus white and pastel bowls adding a gentle atmosphere. The pouring liquid has a smooth texture with small green bits floating on the surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Presentation is part of the joy, and Kashmiri chai shines when garnished with chopped pistachios, almonds, and sometimes a light dusting of saffron strands if you want to go the extra mile. The nuts add both texture and a subtle nutty sweetness that harmonizes beautifully with the tea’s floral and spicy notes.

Side Dishes

This chai pairs wonderfully with traditional Kashmiri snacks such as salt biscuits (namkeen kulcha), freshly baked bread, or even mildly spiced pakoras. The creamy, aromatic tea provides a perfect counterpoint, balancing savory and spicy treats that complement its rich flavor.

Creative Ways to Present

If you’re serving Kashmiri chai at a gathering, try using small, elegant glass cups to show off the tea’s captivating pink color and frothy texture. Adding a sprig of fresh mint or a thin slice of star anise on top can elevate the aesthetic. For a unique twist, experiment with a touch of rose water stirred in before serving to enhance its fragrant profile.

Make Ahead and Storage

Storing Leftovers

You can store the prepared kahwa concentrate in an airtight container in the refrigerator for up to 3 days. Keep it chilled to preserve freshness and flavor, making it easy to reheat and enjoy without compromising the essence of the tea.

Freezing

While freezing is possible, it’s best reserved for the chai concentrate rather than the fully prepared tea with milk. Freeze the kahwa in ice cube trays or small containers for up to 1 month. When thawed, it can be quickly transformed into a fresh cup of Kashmiri chai without losing its signature taste.

Reheating

To reheat, gently warm the stored kahwa on the stovetop until boiling, then prepare the tea as usual by adding milk and spices. Avoid microwaving as it might affect the texture and delicate flavors. Slow reheating helps retain the chai’s luscious body and aromatic qualities.

FAQs

What makes Kashmiri chai pink?

The distinct pink color of Kashmiri chai comes from a special chemical reaction during brewing when baking soda is added to the tea leaves and the liquid is aerated with ice cold water. This process changes the oxidation of the tea, which transforms its usual brownish hue into a beautiful rosy pink.

Can I make Kashmiri chai without Kashmiri tea leaves?

Kashmiri tea leaves are unique because of their flavor and the way they react during brewing. While you could substitute regular green or black tea, the authentic pink color and characteristic taste won’t be achieved. For the true experience, using genuine Kashmiri tea leaves is recommended.

Is Kashmiri chai usually sweetened?

Traditionally, Kashmiri chai is lightly salted rather than sweetened, which sets it apart from most other chai varieties. However, some people enjoy adding a bit of sugar or honey depending on personal taste. The nuts and milk add natural sweetness, striking a lovely balance.

Can I prepare Kashmiri chai vegan?

Absolutely! You can swap the dairy milk for almond, oat, or any plant-based milk to make the Kashmiri chai suitable for vegans. Keep in mind this may slightly alter the creaminess and flavor but the overall aromatic experience remains delightful.

How long does it take to make Kashmiri chai?

The entire process usually takes about an hour to an hour and fifteen minutes due to the slow brewing and aeration steps. Though a bit time-consuming, the ritual is worth it for a cup of chai that’s packed with authentic flavor and that unmistakable pink glow.

Final Thoughts

There’s something truly special about making and savoring the Kashmiri Chai Recipe—a ritual that invites you to slow down and enjoy the process of turning simple ingredients into a rich, fragrant brew. Whether you’re sharing it with friends over snacks or keeping it all to yourself on a quiet afternoon, this chai will warm your heart and brighten your day. I promise, once you try this recipe, Kashmiri chai will become your new favorite comfort beverage to share and cherish.

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