Kashmiri Chai (Pink Tea)

If you know me, you know I love pink. You also know I have a fond appreciation for cultural and ethnic foods, desserts, and drinks. Kashmiri Chai originates from the region of Kashmir which is located in both India and Pakistan. My family is Pakistani, and I would be so fascinated by this fragrant pink colored tea that would be served at dinner parties growing up. Making the tea is definitely a labor of love, and there are so many different versions out there. You need to take your time with this tea, the longer you brew, the better results. I make this tea very often so I usually take 30 minutes to make it because I am impatient, but ideally you should take around 45 minutes, and you should baby sit it, mix it very often(with a ladle if possible). I use my version in my Kashmiri Chai cupcakes and Macarons, and love to enjoy the tea itself when I make it. Its so pretty too, while optional, traditionally it is topped with pistachios, almonds, and edible rose petals before serving.

Core Flavors

Ice Cold Water - You need to make sure you are adding ice cold water in the tea. I usually fill a jug of water with ice cubes and put it in the freezer for 15 minutes before making the tea.

Kashmiri Loose Tea - Now I couldn’t tell you the exact components and herbs in the tea, but you can purchase the loose tea from any Indian, Pakistani, Desi or South Asian store near you. 9 times out of 10 they will have it.

Cardamom - Cardamom is pricey I know, but it is one of the core flavors and aromas in this tea, I would suggest invested in the whole pods for the tea, but if it comes down to just having the powder that works too. I use the whole pods in the tea itself and I add the powder in my cakes and butter creams.

Cinnamon - Cinnamon is also another core component in my opinion in the tea, definitely get some cinnamon sticks.

Nutmeg - A pinch of freshly ground aroma is just a delightful addition to this tea, its definitely a more optional ingredient, and you do not need a lot but I love to add it.

Saffron - This is also a more optional ingredient, but saffron also has an amazing aroma.

Baking Soda - THIS IS IMPORTANT PEOPLE!! I had no idea until I started making this tea that the baking soda is what allows the tea to turn pink. I can’t tell you the science behind it but being a baker I know theres some reaction with the baking soda that makes it turn pink.

Cream - This tea can not be made without milk. I mean it can, but you shouldn’t. For best results, use Whole Milk. You need a creamy milk for this tea. Cashew and Almond milk are vegan options that are the most creamy in my opinion. Some people add the milk while cooking the main component of the tea but I like to do it separately.

Sugar - The traditional version uses salt in their tea. But I think this tea is incomplete if you do not add the sugar.

Pistachios, Almonds, and Rose Petals - This tea is served with the toppings on top, the chunks of the nuts add a nutty flavor to the tea which is important. The rose petals, well they are just pretty and bring a slight rose taste. You can get lots of varieties of edible rose petals on amazon. I used sliced almonds and salted almonds in my tea.

In terms of serving, we start out with 3 cups of water which gets cooked down, and add more water; then we strain the black tea and reserve it, and add it slowly after cooking the milk, depending on the desired serving size. You can make anywhere from 4-8 servings with this recipe. Save the black tea in your fridge and you can add it with the milk and drink it fresh for up to a week.

Now give it your best go, don’t feel pressured to follow the recipe to the T(ea) ;)

Cook time: 30-50 minutes 

Servings: 3-7 cups 

Ingredients -

• Ice Cold Water - 5 cups

• Kashmiri Tea (Pink Tea) Loose Tea - 3.5 tablespoons

• Cardamom Pods - 4-5 pods, cut in half

• Cinnamon Sticks - 1-2 sticks

• Baking Soda - 1/2 tablespoon

• Nutmeg (optional) - 1/8 - 1/4 teaspoon

• Saffron (optional) - 1-2 threads

• Vanilla (optional) - 1/4 vanilla bean pod or 1/2 teaspoon extract

• Whole Milk - Desired amount depending on serving, I do 2 cups

• Sugar - 3.5 tablespoons

• Salt

• Pistachio’s

• Almonds

• Edible Rose Petals

Recipe -

1. Add 3 cups of ice cold water to a pot. Add split cardamom pods, cinnamon sticks, and loose Kashmiri Tea. Bring to a simmer on medium/high heat.

2. Once Tea is simmering, add baking soda and mix constantly. (the pot will rise and bubble up when you put the baking soda in, so be sure to mix constantly or turn the heat down for a second)

3. Add optional ingredients if desired (fresh ground Nutmeg, saffron, vanilla)

4. Cook tea on medium/high heat for 10-15 minutes and constantly mix.

5. At this point the tea should have cooked down to 1.5 cups. Now add the last 2 cups of ice cold water.

6. Continue to cook tea for another 10 minutes. Your tea should develop a dark color by now.

7. Strain the tea and set aside. You can refrigerate the tea up to one week and do the next part whenever you want to drink it if not right away.

8. In another pot, I bring 2 cups of milk to high simmer and mix in 2.5 tablespoons of sugar.

   *1 cup of water = 1.25 tablespoons sugar*

9. Once milk and sugar are simmering I gradually add the reserved Kashmiri tea, 1/3 cup at a time. This is the moment of truth. Once you add the tea into the milk mixture it should turn pink. I usually add 3/4-1 cup of the tea to the 2 cups of milk and it brings a nice pink color. The more tea you add the darker it will be, and the stronger it will be.

10. Cook your tea for another 3-5 minutes and its ready! you can turn the heat off and mix in your pistachios and almonds, then pour into a cup and top with the rose petals.

11. This version with my measurements, usually yields me 3 cups of the final tea, then I have about another 1.5-2 cups of the reserved black tea that I keep in my fridge. Enjoy!