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Kashmiri Chai Recipe

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4.2 from 13 reviews

Kashmiri Chai, also known as Kashmiri Pink Tea, is a traditional fragrant and comforting tea from Kashmir, characterized by its unique pink color and rich flavor from green tea leaves, cardamom, cinnamon, and nuts. This recipe guides you through brewing the intense tea concentrate, aerating it to develop the signature pink hue, and finishing it with warm milk and pistachios for a delightful experience.

Ingredients

Tea Concentrate

  • 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

For Aeration

  • 2 cups Ice Cold Water (preferably with ice)

To Serve

  • 2/3 cup Milk (per serving)
  • Additional crushed/minced Pistachios & Almonds for garnish
  • Extra Cardamom Pod (optional, per serving)

Instructions

  1. Prepare Tea Concentrate: Add the Kashmiri tea leaves, baking soda, salt, cardamom pods, star anise, and cinnamon stick into a large pot along with 8 cups of cold tap water. Stir gently to combine all ingredients.
  2. Simmer the Tea: Bring the mixture to a boil and then reduce to a simmer. Let it simmer for about one hour, or until the liquid has reduced by half. It’s fine if it reduces a bit more, as this concentrates the flavors.
  3. Strain Tea Leaves: Remove the pot from heat and strain the tea through a fine sieve to remove all tea leaves and spices, leaving a clear, strong tea concentrate.
  4. Aerate the Tea: Prepare for aeration by pouring the ice cold water from a height into the tea concentrate. This process is important for developing the traditional pink color and froth.
  5. Mix by Pouring: Pour the tea back and forth between two bowls or ladle it from a height into one bowl to another repeatedly. Do this over the sink or a prepared surface to catch splashes. Continue for 5 to 8 minutes, during which the foam will thicken and the tea will develop its rich pink hue.
  6. Boil the Aerated Tea: Transfer the aerated tea back into the pot and bring it to a boil once more. The tea concentrate, now called “kahwa,” is ready for serving.
  7. Make Each Serving: For each cup, take about one ladle (1/3 cup) of the boiled kahwa and place it in a small pot or pan. Add 2/3 cup milk and a splash of water, along with an optional extra cardamom pod. Bring this mixture to a boil again, then let it cook for 2 to 3 minutes to blend the flavors.
  8. Serve: Pour the prepared tea into cups and garnish with a scant spoonful of crushed pistachios and almonds. Serve hot and enjoy the authentic taste of Kashmiri chai.

Notes

  • Using baking soda is essential as it helps extract the pink color from the tea leaves.
  • Aerating the tea by pouring from height adds oxygen and develops the signature frothy pink hue.
  • The simmering time can be adjusted slightly if you prefer a more or less concentrated flavor, but reducing the liquid by half is key.
  • Optional spices like star anise and cinnamon add warmth and depth, but can be omitted based on preference.
  • For authentic taste, use Kashmiri tea leaves which are specially processed green tea leaves.
  • Serving with crushed nuts adds texture and a nutty flavor enhancing the overall experience.

Find it online: https://marthatasty.com/kashmiri-chai-recipe/