Kashmiri Chai
 
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How to make Kashmiri Chai, a traditional milky tea from the region of Kashmir. This tea is made with the addition of sea salt, giving it a savory punch.
Author:
Recipe type: Drinks
Serves: 4-5 cups
Ingredients
  • 3 cups water
  • 3 cups ice cold water
  • 2 cup whole milk
  • 2 tablespoons Kashmiri Chai or Pure Green Tea
  • 5-6 Green Cardamom Pods
  • 1 whole Cinnamon Stick
  • 1 Star Anise
  • ¼ teaspoon Sea Salt
  • ¼ teaspoon Baking Soda
  • 3 tablespoons Sugar (you can adjust this to taste)
Garnish
  • ¼ teaspoon cardamom powder
  • 1 tablespoon crushed pistachio and almonds (about 5-6 nuts each)
Method
  1. In a medium size saucepan over high heat, add three cups water, tea leaves, salt, baking soda, cardamom, cinnamon stick and star anise. Bring the tea to a boil, educe heat to medium and let the tea evaporate until there is about 1 cup left -- this will take about 10-15 minutes.
  2. Add the three cups of ice cold water and "phento". Phento in Hindi means to whisk/beat vigorously. In this case the best way to phento this tea is to continuously pour it from one saucepan/pot to another or pull the tea by using a ladle, and pouring it in and out of the ladle. Do this at least 12-15 times. You will immediately start noticing the tea becoming more and more pink.
  3. Once this is done, strain and pour concoction into a heat proof jar.
  4. In the same saucepan add the milk, and one cup of the strained tea concoction. Add sugar and bring the tea to a simmer before serving.
  5. Serve the hot Kashmiri Chai in your favorite tea cups and garnish with crushed almonds and pistachios.
Notes
Refrigerate the concoction you don't use for up to a week. When ready to use warm 2 cups of milk for every 1 cup of tea concoction.
Recipe by Love Laugh Mirch at https://lovelaughmirch.com/kashmiri-chai/