Kashmiri 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.
Find it online: https://cheftinaskitchen.com/kashmiri-chai-pink-tea-recipe/
