Bonus: there’s a quantity cheat sheet in there too! Most of the Kashmiri Chai I have had in my life has been served to me in styrofoam cups. Sometimes it was ladled into them late at night at winter time mehndis with the pulsing rhythm of dance performances in the background and others it was graciously filled by a family member while the loud buzz of excited chatter enveloped the room. In either scenario it’s presence makes the evening feel more special, styrofoam cups or no styrofoam cups. Pssst another great cozy drink idea is my Phitti Hui Coffee or Whipped Coffee with the best time saving hack! If you are a creature of nostalgia like me then this Caramel Custard and this Coffee Cake are totally worth checking out!
What does Kashmiri Tea taste like?
Kashmiri chai is a rich, slightly floral, milky tea with the bright underpinnings of minced nuts, the sweet headiness of cardamom, cinnamon (and even star anise). It tastes rich, luxurious, and when done right it’s absolutely lovely.
Does Pink Tea have Caffeine?
Kashmiri Chai is brewed from green tea leaves which have caffeine so Kashmiri Chai definitely does too! Green teas can have between 30-50 mg of caffeine. For comparisons sake regular tea clocks in around 30-35mg.
Why do you call it Pakistani Kashmiri Chai?
The qualifier exists because what we call Kashmiri Chai is actually not entirely authentic to Kashmir. This does not pretend to be that! Truth: I used to call it Karachi Style Kashmiri Chai, but then my Lahori friends and those from other parts of Pakistan pointed out that they too make it exactly this way!
What goes in Kashmiri Chai?
Kashmiri Green Tea Leaves - the star, please buy tea leaves labeled as Kashmiri for optimal results Salt - for that distinct umami Baking Soda - to help facilitate the pinkness Cardamom, Cinnamon and/or Star Anise for rich aroma Milk - because, you know, chai. Minced nuts - almonds and pistachios - for warmth and flavour
Recipe Video
Why is Kashmiri Tea pink?
Science my friends is a wonderful thing. During the first cook the green tea leaves react with alkaline baking soda to create a maroon base for the tea. Then when you add ice cold water you essentially shock the tea into preserving its colour, and then aerate to enhance it. My fellow cookery nerds will appreciate this article fully explaining the process.
Level with me: Do I need to cook it for this long?
Short answer: YES. As the tea leaves for this Pink Tea simmer away they release their flavour into the kahwa. Given that the entire simmering process is hands off please let the tea leaves do their thing and give you the wonderful cup that you deserve. I will say though that if you are in a time crunch then here’s a recipe from my friend Izzah that’s absolutely worth checking out.
Steps to Making the Kahwa
Kashmiri Chai is often over complicated, but let me break it down for you to show you how straightforward it really is. Step One: Combine all the kahwa ingredients in the pot and bring it to a boil. Step Two: Simmer for about an hour to reduce by half, if you need ten extra minutes then take them! Step Three: Turn the stove off and strain the tea leaves (watch the colour!) Step Four: Pour in the ICE COLD water and aerate with a ladle (or look below for an alternate idea) - this is the only hard part. Spend a good 5-7 minutes ladling the tea from a height, the colour of the kahwa and especially the foam as it hits the water will change. Your Kahwa is ready!
Storing the Kahwa:
This recipe (which can be easily halved) makes a generous amount of kahwa. You can store it in the fridge for upto two weeks.
Making Kashmiri Chai from the Kahwa:
For every one cup of tea you want to make simply take ⅓ cup kahwa, bring it to a boil stovetop and add ⅔ cup milk to the mix. Bring it to a simmer, add in the nuts and serve with some sugar on the side.
Kahwa Cheat Sheet: How to scale the recipe
However, if you want to make a smaller quantity refer to the graphic below! As the kahwa sits over time the shade of pink the tea takes on will change, but it will still be delicious.
Tips and Tricks for Perfect Kashmiri Chai
Here are some must read tips if you are making it for the first time!
Although I believe certain brands of green tea can produce this beautiful colour you are best off using Kashmiri tea leaves. And not the ones in your cabinet for 2+ years. Start brewing your tea with cold water Shock with the coldest water you can to produce that beautiful color Don’t skimp on the aerating, 5-8 minutes will turn the froth on top a foamy pink Make sure you actually simmer the kahwa and milk together for at least 2 minutes. The milk affects both colour and taste - generally I prefer evaporated milk here, but know of people who use half n half as well Test a small quantity first so that you know the tea ‘works’. Flavour - the aromatics you use will greatly impact flavour. Usually it is some combination of whole cardamom, cinnamon sticks, and badiyan ka phool (star anise). I love it best with cardamom, but know that at weddings in Karachi Badiyan ka Phool is often used.
Troubleshooting
Oh and if you’re wondering what to serve with Kashmiri Chai can I just say that this Cream Cheese Pound Cake is PERFECT with it! No cream cheese? No problem. Try this Yogurt Cake instead! If you make this recipe do take a few seconds to rate it! I would love to see your recreations so tag me on instagram @flourandspiceblog ! Like Kashmiri Chai? How about Phitti Hui Coffee? It’s another favourite drink of ours - especially when you can make it in minutes! Also don’t forget to save the Pink Chai recipe for later!
