If you are looking to add a truly enchanting and heartwarming beverage to your tea repertoire, the Kashmiri Chai (Pink Tea) Recipe is your perfect go-to. This vibrant pink tea is not just visually stunning but also rich in aromatic spices and creamy textures that make every sip a comforting experience. With a delicate balance of spices, a unique brewing process, and a hint of sweetness, this tea is a cultural gem that brings the flavors of Kashmir right into your kitchen.
Ingredients You’ll Need
Getting started with the Kashmiri Chai (Pink Tea) Recipe is a wonderful journey of simple yet impactful ingredients. Each one plays a crucial role, whether it’s adding color, aroma, or that classic creamy base that makes this tea unforgettable.
- 4 cups cold water: The foundation for steeping the tea leaves and infusing spices perfectly.
- 3 tbsp Kashmiri tea leaves: These special leaves are key to achieving the unique pink hue and bold flavor.
- 1/4 tsp baking soda: Helps to bring out the tea’s signature pink color during the brewing process.
- 1/3 tsp salt: Enhances the flavors and balances the sweetness later on.
- 1 star anise: Adds a gentle, licorice-like aroma that deepens the complexity of the tea.
- 1 inch piece of cinnamon: Infuses warmth and a sweet spice note to the brew.
- 3 cloves: Offers a hint of smokiness and pungency to the tea.
- 5 green cardamoms: Imparts a fresh, floral fragrance that brightens the beverage.
- 2 cups ice-cold water: Used to create the ‘phaintna’ or aeration step essential for that pink tone.
- 1 cup milk: Brings in luscious creaminess and softens the spices for a smooth finish.
- 1 cup kehwa: The concentrated tea base made from the initial brewing steps.
- 1-2 tbsp sugar (optional): Sweetens the tea to taste without overpowering the delicate flavors.
- Crushed almonds & pistachios (for garnish): Adds a lovely crunch and nutty aroma, elevating presentation and taste.
How to Make Kashmiri Chai (Pink Tea) Recipe
Step 1: Brewing the Spiced Tea
Begin by combining 4 cups of cold water with 3 tablespoons of Kashmiri tea leaves, star anise, cinnamon, cloves, and green cardamoms in a large saucepan. Bring this flavorful mixture to a rolling boil, allowing the spices and tea leaves to infuse deeply. The fragrance at this stage will start hinting at the magic to come.
Step 2: Adding Baking Soda and Salt
Once the tea mixture has reached a boil, add 1/4 teaspoon baking soda and 1/3 teaspoon salt. These two ingredients are pivotal in releasing the intense pink color of the tea. Lower the heat slightly and let the liquid simmer until it reduces by half, about 2 cups. This reduction concentrates the flavors into a rich tea essence known as kehwa.
Step 3: The Aeration Process (Phaintna)
Now for the truly unique step in the Kashmiri Chai (Pink Tea) Recipe. Pour in 2 cups of ice-cold water and toss in some ice cubes from a height. The sudden change in temperature brings out the distinct pink hue. Then, vigorously aerate the tea by pouring it back and forth from one ladle or mug to another from a height, continuing this ‘phaintna’ for about 10 minutes. You will notice deep red bubbles forming on the surface, signaling perfectly brewed kehwa.
Step 4: Straining and Storing the Kehwa
Turn off the heat and strain the tea to remove the tea leaves and spices. This homemade kehwa can be stored in the fridge for up to two weeks, making it perfect for daily indulgence or special occasions without starting from scratch every time.
Step 5: Preparing the Final Pink Tea
To serve, bring 1 cup of milk to a gentle boil in a saucepan, add sugar as desired, and pour in some of the prepared kehwa. Adjust the ratio to suit your taste, whether you prefer a stronger tea flavor or a creamier texture. Bring this mixture back up to a boil, then cover and let it ‘dam’ (steep) for 2-3 minutes off the heat to meld the flavors beautifully.
Step 6: Serving Your Kashmiri Chai (Pink Tea) Recipe
Pour the warm pink tea into cups and garnish with crushed almonds and pistachios for a final touch of elegance and texture that invites you to sip slowly and savor every moment.
How to Serve Kashmiri Chai (Pink Tea) Recipe
Garnishes
The traditional garnish for Kashmiri Chai (Pink Tea) Recipe is a sprinkle of crushed almonds and pistachios. These nuts not only add a delightful crunch and nutty aroma but also complement the creamy, spiced tea perfectly, turning an everyday drink into a festive treat.
Side Dishes
Serve this tea alongside light snacks like cardamom biscuits, saffron pastries, or simple crisp rusks. These sides enhance the sipping experience without overshadowing the delicate, fragrant nature of the pink tea.
Creative Ways to Present
For guests or a cozy tea party, serve Kashmiri Chai (Pink Tea) Recipe in clear glass cups to showcase its mesmerizing pink color. Garnish each cup fancifully with a dusting of crushed nuts or even edible rose petals for an extra-special touch. You can also offer small bowls of additional almonds and pistachios for guests to customize their drink.
Make Ahead and Storage
Storing Leftovers
The concentrated kehwa tea base can be refrigerated in an airtight container for up to two weeks. Keeping it chilled preserves its fresh, spiced quality and makes whipping up a quick cup of pink tea hassle-free.
Freezing
While not typically frozen, kehwa can be frozen in ice cube trays for convenience. Just pop a few cubes into warm milk, and you’ll have an instant pink tea ready in minutes without sacrificing flavor.
Reheating
Reheat kehwa gently over low heat or in the microwave before mixing with milk. Avoid boiling repeatedly as it may dull the vibrant color and delicate spice notes that make Kashmiri Chai (Pink Tea) Recipe so special.
FAQs
What makes Kashmiri Chai pink?
The magic happens when baking soda is added during boiling, followed by rapidly cooling and vigorous aeration. This unique method transforms the tea leaves’ natural color into a captivating pink shade, distinctive to this recipe.
Can I use regular black tea instead of Kashmiri tea leaves?
Kashmiri tea leaves are specially processed and give the authentic pink color and earthy flavor. Regular black tea won’t create the same vibrant hue or nuanced taste, so for best results, use the traditional leaves.
Is Kashmiri Chai (Pink Tea) Recipe always served sweet?
Not necessarily. While sugar is often added to balance the spices and creaminess, it’s optional and can be adjusted per preference, including enjoying the tea unsweetened to appreciate its full flavor profile.
Can I make this tea vegan?
Absolutely. Substitute regular milk with plant-based alternatives like almond, soy, or oat milk. Just keep in mind that the texture and taste might slightly vary, but it will still be delicious and creamy.
What is the role of the ‘phaintna’ step?
‘Phaintna,’ or the vigorous aeration step, is critical for developing the iconic pink color and smooth texture. It cools the tea quickly, helping chemical reactions that create the distinctive hue and engages the flavors wonderfully.
Final Thoughts
Embracing the Kashmiri Chai (Pink Tea) Recipe in your kitchen is like inviting a burst of culture, color, and comforting warmth into your daily routine. This tea is more than a drink—it’s an experience that brings people together with every fragrant, creamy cup. I encourage you to try making it yourself and watch as it transforms your tea breaks into moments of pure joy.
PrintKashmiri Chai (Pink Tea) Recipe
Kashmiri Chai, also known as Pink Tea, is a traditional fragrant and soothing tea from Kashmir characterized by its unique pink color and aromatic spices. This recipe involves boiling tea leaves with a blend of warming spices, aerating the brew to develop its distinct hue, and then combining it with milk and sugar. Garnished with crushed almonds and pistachios, this tea is perfect for cozy moments and cultural celebrations.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 2 servings
- Category: Beverage
- Method: Stovetop
- Cuisine: Kashmiri
Ingredients
Tea Base
- 4 cups cold water
- 3 tbsp Kashmiri tea leaves
- 1 star anise
- 1 inch piece of cinnamon
- 3 cloves
- 5 green cardamoms
- 1/4 tsp baking soda
- 1/3 tsp salt
For Aeration and Cooling
- 2 cups ice-cold water
- Ice cubes as needed
Milk Tea Preparation
- 1 cup milk
- 1 cup kehwa (prepared tea concentrate from above)
- 1–2 tbsp sugar (optional, adjust to taste)
Garnish
- Crushed almonds
- Crushed pistachios
Instructions
- Boil Tea and Spices: In a large saucepan, add 4 cups of cold water along with Kashmiri tea leaves, star anise, cinnamon, cloves, and green cardamoms. Bring the mixture to a vigorous boil to release the flavors and color from the tea and spices.
- Add Baking Soda and Salt, Reduce Liquid: Once boiling, add the baking soda and salt. Lower the heat slightly and allow the mixture to simmer until the liquid reduces by half, approximately 2 cups remaining, concentrating the flavors.
- Aerate the Tea: Add 2 cups of ice-cold water and some ice cubes to the saucepan from a height. Aerate the tea by pouring a cup of the mixture repeatedly from one vessel to another from a height for about 10 minutes. This vigorous ‘phaintna’ action helps develop the characteristic pink color and deep red bubbles on the surface.
- Strain and Store Kehwa: After aeration and color development, turn off the heat and strain the liquid to separate the tea concentrate called ‘kehwa’. This can be refrigerated for up to 2 weeks for future use.
- Prepare Milk Tea: In a separate saucepan, bring the milk to a boil. Add sugar according to taste, then pour in the kehwa concentrate. Adjust the ratio of milk to kehwa as preferred. Bring the mixture to a boil again, then turn off the heat. Cover and let it steep (‘dam’) for 2-3 minutes to meld the flavors.
- Serve and Garnish: Pour the prepared pink tea into serving cups. Garnish generously with crushed almonds and pistachios to add a subtle nutty crunch and enhance the presentation.
Notes
- The ‘phaintna’ or aeration step is crucial for developing the iconic pink color of Kashmiri chai.
- Using baking soda helps soften the tea leaves and intensify the color but should be measured carefully to avoid bitterness.
- Sugar is optional and can be adjusted based on preference; traditionally, the tea is mildly sweetened.
- Store the kehwa (tea concentrate) refrigerated for up to 2 weeks for quick tea preparation.
- For a richer flavor, whole milk or full-fat milk is recommended.
- The tea blend is versatile and can be adapted by varying the spices as desired.
