Kashmiri Pink Tea

A delightful and creamy beverage from Kashmir that transforms with baking soda to a beautiful pink color, perfect for warming moments and gatherings.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Beverage, Tea

Cuisine: Indian, Kashmiri

Calories: 150

For the tea

4 cups water
2 teaspoons green tea leaves (preferably Kashmiri or Chinese green tea) High-quality leaves recommended for better flavor.
1/4 teaspoon baking soda Be attentive while adding; it creates the pink color quickly.
4 pods green cardamom, crushed
1/2 cup whole milk Can experiment with almond milk for a nutty twist.
to taste none Salt Usually savory, but sugar can be added for sweetness.
2 tablespoons chopped almonds and pistachios (optional garnish) Enhances presentation.

Preparation

In a pot, boil the water and add the green tea leaves and crushed cardamom pods.
Once it starts boiling, add the baking soda and quickly stir; the tea will turn pink.
Lower the heat and simmer the tea for about 10-15 minutes, until the color deepens and the flavors infuse.
Add the milk and salt, and continue to simmer for another 5 minutes.
Strain the tea into cups.
Garnish with chopped almonds and pistachios if desired and serve hot.

Serving: 1gCalories: 150kcalCarbohydrates: 10gProtein: 4gFat: 8gSaturated Fat: 4gSodium: 100mgSugar: 2g

Store leftover tea in an airtight container in the refrigerator. Best consumed within a day or two. Reheat gently on the stove.

Let us know how it was!