Kashmiri Pink Chai Recipe - Color Your Tea Time!

The pot lid rattles and you know dinner is almost ready. You catch that tiny sound that means steam cues have kicked in, and the valve hiss is just about to start. It makes you feel like the kitchen27s alive, full of good things cooking right on time.

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You spot the sealing ring holding all that pressure just right. It27s doing its job good so the flavors get trapped inside, building up until they burst out yum when you finally open it. You recall the way the steam dances out when you do a quick release and it hits your face all warm and inviting.

This Kashmiri chai you27re making, that pink tea, it27s kinda special. The deep colors start showing off as the spices and baking soda work their thing while the pressure builds quietly. You feel eager standing by, waiting 27cause you know it27s gonna taste amazing once it27s done.

What Makes Pressure Cooking Win Every Round

• It traps all those flavors inside so nothing gets lost, making your chai deep and hearty.
• You get crazy fast results, like turning hours of simmering into just minutes.
• The steam cues and valve hiss tell you exactly when things are cooking just right.
• You ain27t gotta babysit the pot all the time 27cause pressure cooker keeps temp steady.
• Quick release helps you snap out the steam fast so you can taste that first sip without waitin27 forever.

The Complete Shopping Rundown

First off, you27ll need 1 cup of room temperature water, then some ice cubes to set that pink color right. You want your tea base solid so grab 2 tablespoon of Kashmiri chai leaves, or if you gotta substitute, green tea leaves without the bitter hit work.

Don27t forget your spices. 2 star anise pods bring warmth while 6 or 8 green cardamom pods add that floral note. Cloves are optional but I27d say go for 2 whole ones. Cinnamon stick kinda sneaks in softly, just one small piece is enough.

Gotta have ⅛ teaspoon heaped of baking soda, it27s the secret behind that pink color popping. Next, milk time. One cup of whole milk plus half a cup of half and half makes it creamy and rich.

Salt27s gotta be kosher, about ¼ teaspoon but taste as you go 27cause sea salt can be stronger. Sweetener is your pick; cane sugar, brown sugar or date syrup all work, between 2 to 2.5 tablespoons.

Last little touches are crushed raw almonds and pistachios. Half a tablespoon each crushed in a mortar and pestle finishes it off with crunch and nutty snap.

Your Complete Cooking Timeline

Step one: Start with a saucepan on the stove bringing 1 cup water to a boil. That27s where your flavor ride begins.

Step two: Toss in your Kashmiri chai leaves, star anise, cardamom, cloves, cinnamon stick, and baking soda right into that boiling water. Reduce heat to a simmer, and let it go for 10 to 15 minutes. You27ll see that darkening happening as the flavors get cozy.

Step three: Once your chai mix is rich and deep, add 1 cup of room temp water to keep it going. Simmer for about 5 more minutes letting those flavors marry even more.

Step four: Time to aerate the tea vigorously with a ladle or pour it between two containers repeatedly for a few minutes. This step brings out that amazing pink color, so don27t skip it!

Step five: Add 2-3 large ice cubes to cool down and set the pink color. Stir carefully until the ice melts, then pour in your milk.

Step six: Bring the mix to a gentle boil again, let it simmer for 5 minutes more. Then strain it through a fine sieve and serve while it27s hot. You27re done!

Smart Shortcuts for Busy Days

• Use pre-ground cardamom and cinnamon to skip crushing whole spices fast.
• Grab ready-made Kashmiri chai blend if you can find it at specialty stores to save time hunting leaves and spices.
• Keep crushed nuts in a sealed jar in your fridge so they27re ready and toasty whenever you need them.
• Make the tea base ahead and store in the fridge; just reheat with fresh milk when you want a cup quick.

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When You Finally Get to Eat

You sip the tea and the first thing you notice is that warm hug of spices wrapping your tongue. The pink color? It27s like a pretty sunset trapped in a cup, soft and inviting.

The almonds and pistachios add a little crunch that surprises you in the best way. Salt and sweet balance perfectly with the creamy milky base, no one flavor takes over.

Every mouthful feels like you27re tucked into a cozy corner of a Kashmiri cafe far away from the hustle and bustle around you.

It27s not just a drink; it27s a little moment of calm and comfort that keeps pulling you back for more sips.

Making It Last All Week Long

Store your leftover chai in a clean airtight container in the fridge. It keeps its flavor well for up to 4 days, perfect for quick reheats.

If you got no fridge space, pour into a thermos bottle. It stays warm for about 6 hours so you can grab cups throughout the day without losing taste.

Freeze in ice cube trays to pop little cubes into hot water or milk making your chai fast and fresh anytime. Just thaw or reheat gently before serving.

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Everything Else You Wondered About

• Can I do this recipe fully in a pressure cooker? Yeah, you can! Just pressure cook your water and spices on medium pressure for about 5 minutes before adding the rest.
• Why baking soda? It reacts with the tea and makes that classic pink color pop out better than just milk alone.
• Do I have to use half and half? Nope, whole milk alone works fine, but half and half makes it creamier and richer, kinda indulgent.
• Can I switch out nuts? Totally, walnuts or cashews crushed fine can give you a different twist but stick with what you like.
• Why aerate the tea so much? Aeration cools and oxidizes the tea, bringing out that unique pink color you expect from Kashmiri chai.
• Is sugar the only sweetener? Nope, you can use jaggery, honey, or date syrup to switch things up without losing sweetness.

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20-Minute Kashmiri Chai Recipe (Pink Tea)

This quick and creamy Kashmiri pink chai recipe comes together in under 20 minutes using bold spices, green tea leaves, milk, and a touch of baking soda to achieve that classic rosy hue. A comforting, aromatic beverage perfect for any time of day.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Cuisine Mediterranean

Servings 2 people

Calories 187 kcal

Equipment

• 1 Medium Saucepan
• 1 Strainer

Ingredients

  

Main Ingredients

• 1 cup room temperature water
• 2-3 large ice cubes
• 1 cup water for brewing
• 2 tablespoon Kashmiri chai leaves or sub non-bitter green tea leaves
• 2 star anise pods
• 6-8 green cardamom pods
• 2 cloves optional
• 1 small cinnamon stick optional
• ⅛ teaspoon baking soda heaped
• 1 cup whole milk
• ½ cup half and half
• ¼ teaspoon kosher salt or to taste
• 2-2.5 tablespoon sweetener of choice cane sugar, brown sugar, or date syrup
• ½-1 tablespoon raw almonds crushed with mortar and pestle (optional)
• ½ tablespoon unsalted pistachios crushed with mortar and pestle (optional)

Instructions

 

Cooking Instructions

• Start with a saucepan on the stove bringing 1 cup water to a boil.
• Add tea leaves, star anise, cardamom, cloves, cinnamon, and baking soda. Simmer for 10-15 minutes.
• Add 1 cup room temp water. Simmer 5 more minutes.
• Aerate the tea with a ladle or by pouring between containers for a few minutes.
• Add 2-3 ice cubes. Stir gently until melted, then pour in the milk.
• Bring to a gentle boil and simmer for 5 more minutes.
• Strain the tea through a fine sieve.
• Serve hot, topped with crushed almonds and pistachios if using.

Notes

Serve immediately or store for up to 4 days in the fridge. Reheat gently before serving. For variety, try using jaggery, honey or altering the milk-to-cream ratio for desired richness.