Kashmiri Chai Recipe By Tasty

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20-MINUTE KASHMIRI CHAI (PINK TEA)



20-Minute Kashmiri Chai (Pink Tea) image

This easy, one-pot Kashmiri Chai recipe takes less than 20 minutes to make! This is not a traditional Noon Chai recipe, but an accessible version that's still delicious (and pink)! Make it with regular green tea leaves if you can't find Kashmiri tea leaves.

Provided by Izzah Cheema

Categories     Drinks

Time 20m

Number Of Ingredients 15

1 cup room temperature water
2-3 large ice cubes
1 cup water
2 tbsp Kashmiri chai leaves (or sub any non-bitter green tea leaves)
2 star anise (badiyan)
6-8 green cardamom pods
2 whole cloves (loung) (optional)
1 " cinnamon stick (optional)
1/8 tsp heaped baking soda
1 cup whole milk
½ cup half and half (See Note 1)
1/4 tsp kosher salt - may need less if using sea salt (or to taste)
2-2.5 tbsp sweetener of choice (I've tried cane sugar, brown sugar, and date syrup)
½-1 tbsp raw almonds (crushed using mortar and pestle)
½ tbsp unsalted pistachios (crushed using mortar and pestle)

Steps:

  • Prepare ice water: Combine room temperature water with 2-3 large ice cubes and set aside.
  • Heat a medium saucepan over high heat. Add water, Kashmiri chai leaves, star anise, green cardamom pods, cloves and cinnamon (if using) and bring to a boil.
  • Once it comes to a boil, add the baking soda. It'll fizz a little. Allow this mixture to boil over high heat for 5-6 minutes. Occasionally, use a ladle to aerate (scoop and pour back) the tea. You'll notice the froth in the water go from pale green to a deep pink color. If not, add another 1/8 tsp of baking soda. (See Note 2) The water will be greatly reduced, almost evaporated.
  • Add the prepared ice water (discard any ice cubes). If you'd like, you can aerate several times to deepen the color. Add the milk, half & half, salt, and sweetener. Allow it to a come to a light boil, then immediately turn off the heat. Do not allow it to boil for too long as it'll start to lose some of its pink color. Taste and adjust salt and sweetener.
  • Strain the tea into cups and add crushed almonds and pistachios, as desired.

Nutrition Facts : ServingSize 2.5 g, Calories 187 kcal, Carbohydrate 14 g, Protein 7 g, Fat 13 g, SaturatedFat 7 g, Cholesterol 35 mg, Sodium 387 mg, Fiber 2 g, Sugar 6 g

KASHMIRI CHAI RECIPE BY TASTY



Kashmiri Chai Recipe by Tasty image

Kashmiri chai, also known as noon chai, originates from the Kashmir valley and features a beautiful pink hue that comes from the addition of baking soda.

Provided by Aleya Zenieris

Categories     Drinks

Time 17m

Yield 3 servings

Number Of Ingredients 14

9 whole green cardamom pods
1 cup water, room temperature
2 tablespoons kashmiri tea leaves, or any non-bitter green tea
4 whole star anises
4 whole cloves
2 whole cinnamon sticks
¼ teaspoon baking soda
1 cup ice water
¾ cup whole milk, or non-dairy milk of choice
¾ cup half & half, or thick non-dairy creamer of choice
2 tablespoons granulated sugar, to taste
¼ teaspoon kosher salt
1 ½ teaspoons unsalted raw pistachios, crushed with a mortar and pestle
½ tablespoon raw almonds, crushed with a mortar and pestle

Steps:

  • Add the cardamom pods to a mortar and crush with a pestle into small pieces.
  • Add the room temperature water, Kashmiri tea leaves, crushed cardamom, star anise pods, cloves, and cinnamon sticks to a small saucepan. Bring to a boil over medium-high heat. Once boiling, add the baking soda (it will fizz and bubble) and reduce the heat to medium. While boiling, use a ladle to scoop some liquid from the pot and pour it back in from as high as you can without splattering (the aeration of the liquid helps give the tea its pink hue). Continue until the liquid is reduced by half, 7-10 minutes.
  • Add the ice water and continue to aerate the tea with the ladle for another 2 minutes. Add the milk, half-and-half, sugar, and salt and bring to a gentle simmer. Once simmering, remove the pot from the heat and steep for another 3 minutes.
  • Strain the chai through a fine-mesh sieve into a heatproof spouted measuring cup, making sure to squeeze out all the liquid. Discard the solids.
  • Divide the chai between 3 mugs and top with the crushed pistachios and almonds. Serve immediately.
  • Enjoy!

Nutrition Facts : Calories 329 calories, Carbohydrate 21 grams, Fat 29 grams, Fiber 4 grams, Protein 6 grams, Sugar 11 grams

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