The traditional version of Kashmiri Chai is a long and time consuming process. This is a quick and easy version of it, to make it more suitable for the family with limited time. This an impressive looking and refreshing drink that you can make in under 30 minutes.
Why is this recipe interesting?
Kashmiri Chai has a vibrant pink color, due to the milk added after brewing.
It is brewed with green tea leaves, mixed with milk and then optionally topped with pistachios.
- 500 ml water
- 1/2 tbsp kashmiri tea leaves
- pinch of salt
- 1 star anise
- 1 cinnamon stick
- 2 cardamom pods
- 60 ml ice water
- 250 ml milk
- 1 tbsp sugar
- almonds & pistachio optional
- Combine the water, tea leaves, salt, anise, cardamom, cinnamon and bring to a boil in a large pot. Cover and simmer for about 10 minutes until reduced by half.
- Take the pot from the heat and set aside.
- Cool down a bit then add the ice water. Pour the tea into a mug or container and shake very well. This way the pink color will develop.
- Strain the tea concentrate and return to a large pot or saucepan.
- Add the milk and sugar and bring to a boil.
- Pour the tea into cups and garnish with pistachios or almonds if you desire!
If you can’t find Kashmiri tea leaves at your local Indian or Pakistani grocery store, you can use normal green tea leaves. But keep in mind that they may not turn as pink as you want.
You can substitute caster sugar with brown sugar or date syrup.