Description
Learn how to make authentic Kashmiri Chai, a delightful pink tea infused with aromatic spices and topped with crushed pistachios. This traditional Pakistani beverage is a treat for tea lovers.
Ingredients
Units
Scale
- 6 tbsp Kashmiri Tea Leaves
- 1 tsp Baking Soda
- 1/4–1/2 tsp salt
- 5–6 Cardamom Pods
- 1 Badiyan ka Phool (Optional)
- 1 small piece of cinnamon stick (optional)
- 2 cups ice cold water (I mix mine with ice)
- finely chopped pistachios & almonds
Tea Base:
Garnish:
Instructions
- Prepare Tea Base: Add all the ingredients except the ice cold water to a pot with 8 cups of cold tap water. Bring to a boil, simmer for one hour or until the liquid is halved. Sieve out the green tea leaves.
- Aerate the Tea: Pour the ice cold water from a height into the tea concentrate. Aerate by pouring back and forth or using a ladle to create foam. This step takes 5-8 minutes.
- Final Steps: Bring the tea mix back to a boil. To make each cup of tea, blend kahwa with milk, water, and cardamom. Cook for 2-3 minutes and serve topped with crushed pistachios.
Notes
- This recipe yields a generous amount of kahwa; refer to the infographic for smaller quantities.
- Cook the kahwa until halved, which typically takes about an hour.
- For detailed tips and tricks, refer to the blog post.
