Kashmiri Pink Tea
A fragrant, creamy tea with a distinctive pink hue
Ingredients
Instructions
-
Prepare the base teaIn a deep pot, bring 4 cups of water to a boil. Add the Kashmiri tea leaves (or green tea leaves) and baking soda. Boil vigorously for about 10 minutes until the water turns reddish-brown.
-
Add the aromaticsAdd the crushed cardamom pods, cinnamon stick, cloves, star anise, and black pepper to the pot. Continue to boil for another 5 minutes, allowing the spices to infuse the tea.
-
Create the pink colorTo achieve the signature pink color, perform the 'shocking' process. Take the pot off the heat and add 1/4 cup of cold water. Return to heat and bring back to a boil. Repeat this process 3-4 times until the tea develops a pinkish hue.
-
Add milk and sweetenPour in the milk and add sugar to taste. Bring the mixture to a gentle simmer for about 5 minutes, stirring occasionally to prevent the milk from scorching. The tea should now have a beautiful pink color.
-
Strain and serveStrain the tea through a fine-mesh sieve into a teapot or directly into serving cups. Garnish with crushed pistachios. Serve hot, traditionally with Kashmiri bread or cookies.
Nutritional Information
120
Calories
per serving
4
Protein
g per serving
15
Carbohydrates
g per serving
5
Total Fat
g per serving
3
Saturated Fat
g per serving
0.5
Fiber
g per serving
12
Sugar
g per serving
55
Sodium
mg per serving
2
Vitamin C
% DV per serving
4
Iron
% DV per serving
Kashmiri Pink Tea is Also Known As
Noon Chai, Pink Chai, Gulabi Chai, Sheer Chai or Kashmiri Chai
