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Kashmiri pink chai

  • Author: noasmodernkitchen
  • Total Time: 35 minutes
  • Diet: Vegetarian


Creamy, rich and luxurious, this tea is perfect for when you want to treat your family and friends.


  • 1 cup of ice cold water (use room temperature water with around 4 ice cubes)
  • 2 cups of room temperature water
  • 2 cardamom pods lightly crushed
  • 2 cloves
  • 1 cinnamon stick
  • 1 teaspoons of Kashmiri green tea leaves or regular green tea leaves
  • 1/2 teaspoon bicarbonate of soda (not baking powder)
  • 1 cup full fat milk
  • Sugar to serve


  1. Prepare the ice cold water and set aside.
  2. Pour the room temperature water into a pan, along with the cardamom pods, cloves, cinnamon stick and green tea leaves.
  3. Bring to a boil, and then add the bicarbonate of soda.
  4. Briskly simmer everything for around 15 minutes, until the water has halved.
  5. With the heat turned down, add the ice cold water to the pan.
  6. With the heat still on, aerate the chai, using a ladle to scoop and pour back in the tea from a height. Do this for around 5 minutes until the bubbles look like a deep red colour. It will splash a little.
  7. Strain the chai to get the concentrated tea base, known as the kahwa, which will keep in the fridge for around a week. When you want to serve your chai, pour the kahwa into a pan, add in the milk and bring to a boil.
  8. Immediately turn off the heat, pour into cups and add a teaspoon of sugar per cup, if desired.
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes


  • Serving Size: 6 teacups
  • Calories: 40

Keywords: Kashmiri pink chai