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Kashmiri Pink Tea

Enjoy the magical experience of Kashmiri Pink Tea, a creamy and spiced beverage that captivates the senses with its luxurious pink hue.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 cups
Course: Beverage, Drink
Cuisine: Indian, Kashmiri
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 cups water
  • 4 teaspoons green tea leaves (preferably Kashmiri green tea) Can substitute with any high-quality green tea.
  • 1/4 teaspoon baking soda This aids in developing the pink hue.
  • 2 cups milk (or a dairy-free alternative) Adjust for a richer texture.
  • 4 tablespoons sugar Adjust to taste.
  • 2-3 pieces green cardamom pods (crushed) For flavor enhancement.
  • to taste chopped pistachios or almonds (for garnish) Optional.
  • a pinch salt To balance flavors.

Method
 

Preparation
  1. Begin by bringing 4 cups of water to a rolling boil in a saucepan over medium heat.
  2. Once boiling, stir in 4 teaspoons of green tea leaves and 1/4 teaspoon of baking soda. This step is crucial as it aids in developing that lovely pink hue!
  3. Allow the mixture to simmer for about 15 minutes while stirring occasionally.
  4. After simmering, remove the pan from heat, and using a whisk or a traditional round wooden rod called a 'shamchur', vigorously beat the tea mixture for about 5-10 minutes to enhance the pink color.
  5. Strain the brewed tea into another pot to separate the leaves from the liquid.
Cooking
  1. Return the strained tea to medium heat, add 2 cups of milk and 4 tablespoons of sugar, stirring gently.
  2. Add crushed green cardamom pods and a pinch of salt. Let it simmer for an additional 5-7 minutes.
Serving
  1. Pour the tea into cups, topped with chopped pistachios or almonds for an added crunch!

Notes

For a more intense pink color, pay attention to the whisking step. The more air introduced, the better! Storing: Best enjoyed fresh but can be stored in a sealed container for up to 3 days. Reheat gently on the stove, avoiding a rapid boil.