Ingredients
Tea Base
- 6 tbsp Kashmiri Tea Leaves
- 1 tsp Baking Soda
- ¼-1/2 tsp Salt
- 5-6 Cardamom Pods
- 1 Badiyan ka Phool (Star Anise) (Optional)
- 1 small piece of Cinnamon Stick (Optional)
Water & Aeration
- 8 cups Cold Tap Water
- 2 cups Ice Cold Water (for aerating; can mix with ice)
To Serve
- Milk (⅔ cup per serving)
- Additional Minced Nuts (Finely chopped Pistachios & Almonds)
- Extra Cardamom Pod (Optional)
Instructions
- Add Ingredients: Place the Kashmiri tea leaves, baking soda, salt, cardamom pods, badiyan ka phool, and cinnamon stick into a pot with 8 cups of cold tap water.
- Boil and Simmer: Bring the mixture to a boil, then reduce heat and simmer for about one hour or until the liquid reduces to half. Slightly more reduction is acceptable but be careful not to overcook.
- Strain Tea Leaves: Sieve the green tea leaves out of the tea concentrate to remove solids.
- Aerate Tea: Pour ice-cold water from a height into the tea concentrate to mix and aerate it. Then, repeatedly pour the tea back and forth between bowls or ladle it from a height for 5-8 minutes until a rich-bodied pink foam develops. Perform this over the sink or a surface protecting against splashes.
- Final Boil: Return the aerated tea mix to a boil. The kahwa base is now ready to serve.
- Prepare Each Serving: For every cup, take a ladle (about ⅓ cup) of the kahwa, bring it to a boil, add ⅔ cup milk and a splash of water, and optionally add an extra cardamom pod. Cook together for 2-3 minutes.
- Serve: Pour the brewed tea into cups and garnish with a scant spoon of crushed pistachios and almonds on top. Serve hot.
Notes
- Aeration is key to developing the characteristic pink color and rich foam of Kashmiri chai.
- Adjust the salt amount to taste, as it enhances the unique flavor of the tea.
- You can omit badiyan ka phool and cinnamon if unavailable, but they add lovely aromatic notes.
- This tea requires patience due to the long simmering and aeration process but is well worth the effort.
- Using cold water and pouring from a height helps achieve the frothy texture.
- Serving with crushed nuts adds texture and richness typical in Kashmiri chai presentations.
- Prep Time: 2 minutes
- Cook Time: 1 hour 50 minutes
- Category: Drinks
- Method: Stovetop
- Cuisine: Pakistani
