Kashmiri Tea

Kashmiri tea or Pink Tea is a beautifully aromatic tea with the prettiest colour! My recipe will guide you through the traditional method to achieve its signature colour and taste.

Ingredients:

• 3 cups cold water
• 3 teaspoons Kashmiri tea leaves (pathi)
• A pinch of salt
• 2 black cloves
• 6 elaichi (cardamom) cloves, chopped
• 1 ½ star anise
• 1 small cinnamon stick
• ½ teaspoon bicarbonate of soda
• ½ cup additional water (as needed)
• 4-5 ice cubes
• 3 cups full-fat milk
• 6 teaspoons sugar
• Chopped pistachios for garnish

Instructions:

1. In a large saucepan, add 3 cups of cold water and the Kashmiri tea leaves. Turn on high heat and let it simmer for 15 minutes, whisking occasionally.
2. Add the salt, cloves, cardamom, star anise, cinnamon, and bicarbonate of soda, then mix with a ladle for another 15 minutes.
3. As the water evaporates, add ½ cup more water to maintain the consistency.
4. Add 4-5 ice cubes to shock the tea, which helps develop its pink color.
5. In a separate pan, heat 3 cups of full-fat milk using the same measuring cup.
6. Add 6 teaspoons of sugar to the milk and bring it to a gentle simmer.
7. Strain the tea mixture into the hot milk, stirring to blend the colors.
8. Serve hot, garnished with chopped pistachios.

Kashmiri Tea

Kashmiri tea or Pink Tea is a beautifully aromatic tea with the prettiest colour! My recipe will guide you through the traditional method to achieve its signature colour and taste.

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Servings: 4

Ingredients

• 3 cups cold water
• 3 teaspoons Kashmiri tea leaves pathi
• A pinch of salt
• 2 black cloves
• 6 elaichi cardamom cloves, chopped
• 1 ½ star anise
• 1 small cinnamon stick
• ½ teaspoon bicarbonate of soda
• ½ cup additional water as needed
• 4-5 ice cubes
• 3 cups full-fat milk
• 6 teaspoons sugar
• Chopped pistachios for garnish

Instructions

• In a large saucepan, add 3 cups of cold water and the Kashmiri tea leaves. Turn on high heat and let it simmer for 15 minutes, whisking occasionally.
• Add the salt, cloves, cardamom, star anise, cinnamon, and bicarbonate of soda, then mix with a ladle for another 15 minutes.
• As the water evaporates, add ½ cup more water to maintain the consistency.
• Add 4-5 ice cubes to shock the tea, which helps develop its pink color.
• In a separate pan, heat 3 cups of full-fat milk using the same measuring cup.
• Add 6 teaspoons of sugar to the milk and bring it to a gentle simmer.
• Strain the tea mixture into the hot milk, stirring to blend the colors.
• Serve hot, garnished with chopped pistachios.

If you like the look of this recipe, then you should definitely check out the recipes below for some more amazing ideas:

• Butter Chicken
• Raspberry and Clotted Cream French Toast
• Masala Chips

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