Kashmiri Pink Chai: A Vibrant and Aromatic Tea Experience
By Isabella Quinn
Servings
2
Kashmiri Pink Chai is prepared with regular tea using an added preparation method to achieve a pink color and other flavor advantages. Kashmiri Pink Chai provides a spicier taste experience when drinking tea. A chemical reaction with baking soda and tea leaves produces the pink color of Kashmiri Pink Chai. Adding milk to brewed tea reveals its pink color.
This type of chai contains Himalayan green tea and baking soda, along with other spices like cardamom and cinnamon. This makes a delicious traditional beverage. Selecting a specific type of green tea may affect the flavor of the chai. The baking soda is added to create a pink hue in the tea. Whole milk added to the chai enhances its flavor and texture.
When brewing tea, indications that it is ready include a smaller volume and stronger flavor and color from simmering. If you don't simmer the tea long enough, it may be less flavorful. Allow the tea to simmer for 20-30 minutes to ensure proper brewing. Stir constantly when adding milk to avoid scorching and other problems that can affect the tea's flavor.
Kashmiri Pink Chai can be served hot or over ice. Leftover Kashmiri Pink Chai can be stored in the refrigerator for several days, but it is most flavorful and enjoyable when fresh.
Why we keep this one around
- Makes plain tea pink by adding baking soda to tea leaves to achieve the desired color.
- Aromatic spices like cardamom, star anise, and cinnamon are used to season these dishes.
- Adding whole milk to the recipe at the end adds creaminess and complements the other spices in the recipe.
- This chai tastes better than chai brewed quickly.
- This meal can be served either warm or cold and is a good option for summer meals due to its lightness and for winter meals due to its heartiness.
Ingredients
- •2 cups water
- •1 tablespoon Kashmiri/Himalayan green tea (or other green tea)
- •½ teaspoon baking soda
- •1 piece star anise
- •4 pieces cardamom pods (crushed)
- •1 piece cinnamon stick
- •¼ teaspoon Himalayan pink salt (or other salt)
- •1 cup whole milk
- •sugar (or honey to taste)
Instructions
- 1
In a saucepan, bring the water to a boil.
- 2
Add the Kashmiri green tea leaves and simmer for about 5 minutes.
- 3
Stir in 1/2 teaspoon of baking soda and continue boiling for another 2 minutes.
- 4
Add the star anise, crushed cardamom pods, and cinnamon stick to the boiling tea.
- 5
Allow the mixture to boil for another minute.
- 6
Reduce the heat and simmer the tea for 20-30 minutes until it reduces to about half its original volume.
- 7
Stir in a quarter teaspoon of salt and mix well.
- 8
Add whole milk and increase the heat, bringing the tea to a low boil.
- 9
Stir constantly to avoid burning the milk until the tea has a nice pink color.
- 10
Remove from heat, add sugar to your teacups, and strain the tea into cups.
- 11
Give the tea a final stir to dissolve the sugar and serve hot.
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