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.
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.