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Kashmiri Pink Chai Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 21 reviews
  • Author: Elina
  • Prep Time: 5 minutes
  • Cook Time: 40 minutes
  • Total Time: 45 minutes
  • Yield: 2 servings 1x
  • Category: Beverage
  • Method: Stovetop
  • Cuisine: Kashmiri
  • Diet: Vegetarian

Description

Kashmiri Pink Chai is a traditional Kashmiri tea known for its creamy texture, distinct pink hue, and perfectly balanced salty-sweet flavor. This slow-brewed tea uses green tea leaves combined with baking soda and whole milk to develop its signature color and taste, finished with aromatic cardamom and garnished elegantly with rose petals and pistachios for a visually stunning and flavorful experience.

Ingredients

Scale

Tea Base

  • 2 cups water
  • 1 tablespoon green tea leaves
  • 1/4 teaspoon baking soda
  • 2 cups cold water (added in stages)

Dairy & Flavor

  • 2 cups whole milk
  • 4 cardamom pods, lightly crushed
  • 2 teaspoons sugar (optional)

Garnish

  • 1 tablespoon crushed pistachios
  • 1 teaspoon dried rose petals

Instructions

  1. Prepare Tea Base: In a heavy saucepan, combine 2 cups of water with 1 tablespoon of green tea leaves and 1/4 teaspoon baking soda. Bring the mixture to a rolling boil, then reduce heat and simmer gently for 15 minutes to extract the tea’s flavors and begin the color development.
  2. First Water Addition and Whisk: Add 1 cup of cold water to the simmering tea and whisk vigorously to agitate the mixture and encourage the pink coloration. This step is crucial for the tea’s unique color.
  3. Simmer and Second Water Addition: Allow the tea to simmer for another 5 minutes. Then add the remaining 1 cup of cold water, whisk again thoroughly, and continue to simmer for an additional 10 minutes, deepening the color and flavor.
  4. Add Milk and Cardamom: Pour in 2 cups of whole milk along with 4 lightly crushed cardamom pods. Simmer gently while stirring continuously until the tea turns a distinct pink color. If you prefer a sweet touch, add 2 teaspoons of sugar at this point and mix well.
  5. Strain Tea: Use a fine mesh strainer to strain the pink chai into serving cups, ensuring that the tea is smooth without any residue.
  6. Garnish and Serve: Sprinkle with 1 tablespoon of crushed pistachios and 1 teaspoon of dried rose petals for an aromatic and decorative finish. Serve immediately for the best experience.

Notes

  • Use traditional loose-leaf green tea for authentic taste and best results.
  • Whisking after adding cold water is essential to developing the characteristic pink color.
  • Always strain the tea well to avoid gritty residue and ensure smooth texture.

Find it online: https://recipes.mbeams.com/kashmiri-pink-chai-recipe/