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Pink Kashmiri chai in a cup with chopped almonds, pistachios and raisins

Pink Tea (Kashmiri Chai)

Creamy, naturally pink Kashmiri chai made with green tea leaves, a pinch of baking soda and ice-cold water, simmered with milk and cardamom and topped with chopped almonds, pistachios and raisins.
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Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings: 4 cups
Course: Drinks
Cuisine: Pakistani
Ingredients Method Notes

Ingredients
  

For the kehwa (tea base)
  • 2 tbsp Kashmiri chai patti (green tea leaves)
  • 3 cups water
  • 4 green cardamom pods lightly crushed
  • 1 small cinnamon stick optional
  • ¼ tsp baking soda
  • 2 cups ice-cold water used in two parts
For the pink tea
  • 3 cups full-fat milk
  • ¼ tsp salt
  • 3–4 tbsp sugar or to taste
For topping
  • 2 tbsp almonds chopped
  • 2 tbsp pistachios chopped
  • 1 tbsp raisins (kishmish)

Method
 

  1. In a deep pan, add 3 cups water, Kashmiri chai patti, cardamom and cinnamon. Boil on medium heat for about 10 minutes until the water reduces to half and turns deep red.
  2. Add the baking soda. The tea will foam up and turn a dark maroon colour. Let it boil for 2–3 minutes.
  3. Add 1 cup of ice-cold water and bring it back to a boil. Now aerate the tea: lift it up with a ladle and pour it back from a height again and again for 4–5 minutes.
  4. Add the second cup of ice-cold water and repeat the boiling and aerating. Keep cooking until about 1 cup of thick, burgundy kehwa is left.
  5. Pour in the milk and add the salt. Bring it to a boil and keep aerating with the ladle; the colour will turn a soft pink and a frothy layer will form on top.
  6. Add the sugar and simmer for 2–3 minutes.
  7. Strain into cups and top with chopped almonds, pistachios and raisins. Serve hot.

Notes

The pink colour comes from the baking soda, the ice-cold water and the aerating, not from food colour. Use full-fat milk for a creamy chai. You can make the kehwa ahead and keep it in the fridge for 3–4 days; just add milk and sugar when you want pink tea.