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20-Minute Kashmiri Pink Chai (Kashmiri Chai) Recipe

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This easy, one-pot Kashmiri Chai recipe creates a delicious and authentic pink tea in under 20 minutes. Featuring aromatic spices and a unique brewing method that turns the tea a beautiful pink shade, it’s a comforting and visually stunning drink popular in Indian and Pakistani cuisines. Use traditional Kashmiri chai leaves or substitute with regular green tea leaves for accessible preparation.

  • Author: Chef
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 2 mugs (2.5 cups)
  • Category: Drinks
  • Method: Stovetop
  • Cuisine: Indian, Pakistani
  • Diet: Gluten Free, Halal, Vegetarian

Ingredients

For Ice Water

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

For Kashmiri Chai

  • 1 cup water
  • 2 tbsp Kashmiri chai leaves or any non-bitter green tea leaves
  • 2 star anise (badiyan)
  • 6-8 green cardamom pods
  • 2 whole cloves (loung) optional
  • 1 cinnamon stick optional
  • 1/8 tsp heaped baking soda
  • 1 cup whole milk
  • ½ cup half and half (or combination of half & half + milk as preferred)
  • ¼ tsp kosher salt (adjust to taste if using sea salt)
  • 2-2.5 tbsp sweetener of choice (cane sugar, brown sugar, or date syrup)

For Serving (Optional)

  • ½-1 tbsp raw almonds, crushed
  • ½ tbsp unsalted pistachios, crushed

Instructions

  1. Prepare Ice Water: Combine 1 cup room temperature water with 2-3 large ice cubes in a bowl and set aside. This will be added later to deepen the color of the tea.
  2. Boil the Tea Mixture: Heat a medium saucepan over high heat. Add 1 cup water, Kashmiri chai leaves, star anise, green cardamom pods, cloves, and cinnamon stick if using. Bring the mixture to a rolling boil.
  3. Add Baking Soda and Aerate: Once boiling, stir in 1/8 tsp baking soda. Expect some fizzing. Continue to boil on high heat for 5-6 minutes. Use a ladle to aerate the tea by scooping it up and pouring it back in repeatedly. The tea color should shift from pale green to a deep pink. If it doesn’t, add another 1/8 tsp baking soda and continue aerating until pink. The water will reduce significantly during this process.
  4. Add Ice Water and Dairy: Pour in the prepared ice water, discarding the ice cubes to avoid diluting the tea. Aerate a few times again to enrich the color. Then, add whole milk, half and half, salt, and your choice of sweetener. Bring the mixture to a light boil, then immediately turn off the heat to preserve the pink color. Taste and adjust salt and sweetness as desired.
  5. Strain and Serve: Strain the chai into cups. Garnish with crushed raw almonds and pistachios if using. Serve hot and enjoy the unique flavors and vibrant pink hue of this Kashmiri Chai.

Notes

  • You can adjust the richness by varying the ratio of half & half and milk. For a lighter chai, use more milk; for a richer one, increase half & half or substitute with heavy whipping cream mixed with milk.
  • If the tea does not turn pink after adding baking soda, try switching to different green tea leaves.
  • Discard ice cubes when adding iced water to prevent dilution and keep the chai rich and flavorful. Leaving ice cubes in will thin out the drink.

Find it online: https://cheftinaskitchen.com/20-minute-kashmiri-pink-chai-kashmiri-chai-recipe/