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Kashmiri Pink Chai Recipe

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4.7 from 23 reviews

Kashmiri Pink Chai is a traditional aromatic tea known for its distinctive pink color, creamy texture, and subtle flavors of cardamom, saffron, and nuts. This recipe guides you through the process of simmering green tea leaves with baking soda for color, blending it with milk and cream, and garnishing with chopped pistachios and almonds for a comforting and exquisite beverage.

Ingredients

Tea Base

  • 2 tablespoons green tea leaves (Kashmiri tea leaves if available)
  • 4 cups water
  • 1 teaspoon baking soda
  • 1-2 whole cloves (optional)
  • A pinch of saffron strands (optional for added aroma)

Dairy & Sweeteners

  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 4-5 tablespoons sugar (adjust to taste)
  • A pinch of salt

Flavorings & Garnish

  • 1/2 teaspoon cardamom powder
  • Chopped pistachios and almonds for garnish

Instructions

  1. Boil Water and Add Tea: In a large saucepan, bring 4 cups of water to a boil. Add 2 tablespoons of green tea leaves and 1 teaspoon of baking soda to the boiling water to initiate color development.
  2. Simmer and Stir: Reduce heat and let the mixture simmer for 15 minutes, stirring occasionally. You will notice the color darkening initially from green to a deep reddish-brown.
  3. Aerate the Tea: Continue simmering while vigorously whisking the tea for a few minutes to introduce air. This aeration is key to developing the characteristic pink hue of the chai.
  4. Strain Tea: Strain the brewed tea through a fine sieve into a separate pot, discarding the tea leaves and any foam that formed.
  5. Add Dairy and Sweeteners: To the strained tea, add 1 cup whole milk, 1/2 cup heavy cream, 4-5 tablespoons sugar, and a pinch of salt. Stir thoroughly to combine all ingredients.
  6. Simmer Again: Place the mixture back on medium heat and bring to a gentle boil. Let it simmer for 7 minutes to let flavors meld and to reach desired strength.
  7. Add Spices: Stir in 1/2 teaspoon cardamom powder. If using, add saffron strands and whole cloves now to enhance aroma and flavor. Adjust sweetness if necessary.
  8. Final Whisk: Remove from heat and whisk the chai one last time vigorously to make it frothy and light.
  9. Serve and Garnish: Pour the pink chai into serving cups and garnish with chopped pistachios and almonds for added texture and flavor.

Notes

  • Use Kashmiri tea leaves if available for authentic color and flavor; green tea leaves can be substituted.
  • Baking soda is essential for achieving the pink color, but use exactly as directed to avoid bitterness.
  • The whisking step is crucial for the color development and frothy texture, so don’t skip aeration.
  • Adjust sugar according to your sweetness preference; this chai is typically mildly sweet.
  • Adding saffron and cloves is optional but enhances the aroma and traditional feel of the chai.
  • Use whole milk and heavy cream for the richest creaminess; lighter milk can result in a less creamy texture.
  • Serve warm, as Kashmiri pink chai tastes best fresh and hot.

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