Kashmiri Pink Tea with Salt
Why Make This Recipe
Kashmiri Pink Tea with Salt is a unique and delightful beverage, known for its beautiful color and rich flavors. It’s more than just a drink; it offers a taste of Kashmiri culture and hospitality. Making this tea at home allows you to enjoy a soothing experience, perfect for any time of day. Plus, it’s an excellent way to impress your friends and family with a different take on traditional tea.
How to Make Kashmiri Pink Tea with Salt
Ingredients:
- 4 cups water
- 2 tablespoons Kashmiri or Himalayan green tea (or other high-quality green tea leaves)
- 1/2 teaspoon baking soda
- 1–2 star anise
- 2 cardamom pods, crushed
- 1 cinnamon stick
- 1/4 teaspoon salt
- 2 cups whole milk
- Sugar or honey, to taste
- Crushed nuts (e.g., almonds or pistachios), for garnish (optional)
Directions:
- Pour water into a saucepan and bring to a vigorous boil over medium-high heat. Add the green tea leaves and continue boiling for 5 minutes.
- Stir in the baking soda thoroughly. Observe as the liquid develops a deep red hue. Continue to boil for another 2 minutes.
- Add star anise, crushed cardamom pods, and cinnamon stick. Let the mixture boil for an additional minute to extract the aromas.
- Lower the heat and simmer the mixture gently for 20–30 minutes until reduced to approximately half its original volume, concentrating the flavors and color.
- Incorporate the salt and stir well to balance the taste.
- Pour in the whole milk and increase the heat. Bring to a boil while stirring continuously to prevent scalding. As the milk boils, the tea will gradually transition to a rosy pink shade.
- Once the chai achieves a vibrant pink color, remove from heat. Strain the tea into serving cups to separate the spices and tea leaves.
- Sweeten with sugar or honey according to personal preference. Optionally, garnish each cup with a sprinkle of crushed nuts.
How to Serve Kashmiri Pink Tea with Salt
Kashmiri Pink Tea is best served hot. Pour it into beautiful cups and enjoy it with friends and family. You can include some traditional snacks or cookies on the side for a complete experience. This tea makes a delightful addition to any gathering or a quiet moment at home.
How to Store Kashmiri Pink Tea with Salt
If you have leftover tea, store it in an airtight container in the refrigerator. It’s best consumed within 2-3 days. To reheat, slowly warm it on the stove, adding a bit more milk if needed to restore its creamy texture. Avoid microwaving, as it may alter the flavor and consistency.
Tips to Make Kashmiri Pink Tea with Salt
- Use high-quality green tea leaves for the best flavor.
- Be patient while simmering; this helps develop the tea’s deep flavors and beautiful color.
- Adjust the amount of salt and sweetener based on your personal preference.
- For a richer flavor, let the tea rest for a little while before serving.
Variation
You can add different spices like cloves or nutmeg to change the aroma and flavor. Some people also love to add a splash of rose water for an extra fragrant note. Feel free to experiment with what you enjoy!
FAQs
1. Can I use regular black tea instead of green tea?
Yes, you can, but it may alter the color and flavor of the tea. Kashmiri tea is traditionally made with green tea.
2. Is it possible to make this tea without baking soda?
Baking soda helps develop the beautiful color, but if you don’t have it, you can still make the tea; just keep in mind it might not be as vibrant.
3. Can I make a large batch of this tea?
Absolutely! Just scale the ingredients according to how many cups you want. Just ensure your pot is large enough to accommodate the extra liquid.
Kashmiri Pink Tea with Salt
Ingredients
Method
- Pour water into a saucepan and bring to a vigorous boil over medium-high heat.
- Add the green tea leaves and continue boiling for 5 minutes.
- Stir in the baking soda thoroughly. Observe as the liquid develops a deep red hue. Continue to boil for another 2 minutes.
- Add star anise, crushed cardamom pods, and cinnamon stick. Let the mixture boil for an additional minute to extract the aromas.
- Lower the heat and simmer the mixture gently for 20–30 minutes until reduced to approximately half its original volume, concentrating the flavors and color.
- Incorporate the salt and stir well to balance the taste.
- Pour in the whole milk and increase the heat. Bring to a boil while stirring continuously to prevent scalding.
- Once the chai achieves a vibrant pink color, remove from heat and strain the tea into serving cups to separate the spices and tea leaves.
- Sweeten with sugar or honey according to personal preference. Optionally, garnish each cup with a sprinkle of crushed nuts.