Kashmiri Chai With Gin Recipes

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KASHMIRI CHAI WITH GIN



Kashmiri Chai with Gin image

Categories     Gin     Milk/Cream     Tea     Hot Drink     Alcoholic     Pistachio     Saffron     Winter     Cinnamon     Nutmeg     Gourmet     Drink

Yield Makes 4 drinks

Number Of Ingredients 13

1 1/2 tablespoons shelled and peeled pistachios (raw or roasted salted)
10 whole green cardamom pods, lightly crushed to remove seeds, discarding pods, or 1/2 teaspoon ground cardamom
1 (1-inch) piece of cinnamon stick
Large pinch of saffron threads (15 to 20)
1/4 teaspoon freshly grated nutmeg
2 cups whole milk
3 1/2 tablespoons packed light brown sugar, or to taste
1/8 teaspoon salt, or to taste
2 cups water
5 teaspoons loose black tea leaves such as Orange Pekoe
4 ounces (1/2 cup) full-flavored gin such as Tanqueray or Plymouth
Special Equipment
a mortar and pestle or an electric coffee/spice grinder

Steps:

  • Finely grind nuts, cardamom, cinnamon, and saffron with mortar and pestle or in grinder. Add nutmeg.
  • Bring milk just to a simmer in a 2-quart heavy saucepan, then whisk in brown sugar, salt, and nut mixture and cook over low heat, stirring occasionally, 3 minutes to infuse flavors.
  • Meanwhile, bring water to a boil in a 1-quart saucepan, then add tea leaves and boil 1 minute. Pour tea through a fine-mesh sieve into hot-milk mixture, discarding tea leaves, and cook chai over low heat 1 minute.
  • Divide gin among 4 (8-ounce) mugs and top with hot chai.

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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