Kashmiri Chai (Pink Tea)

Short Description

Kashmiri Chai, also known as Pink Tea, is a traditional, aromatic beverage from the Kashmir region. Made with Kashmiri tea leaves, baking soda, and spices, then blended with milk and topped with crushed nuts, this warm drink is creamy, slightly salty, and beautifully pink in color.

Why You’ll Love This Recipe

This tea is unlike any other—it’s rich, fragrant, and visually stunning. The pink hue makes it special for festive occasions, while the spiced undertones from cardamom, cinnamon, and star anise bring warmth and comfort. Garnished with almonds and pistachios, it’s as indulgent as it is traditional.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Kehwa (Tea Concentrate)

4 cups (1 litre) cold water
3 tbsp Kashmiri tea leaves
¼ tsp baking soda
⅓ tsp salt
1 star anise
1-inch piece cinnamon
3 cloves
5 green cardamoms
2 cups (500 ml) ice-cold water

Milk Tea

1 cup (250 ml) milk
1 cup (250 ml) kehwa
1–2 tbsp sugar (optional)
Crushed almonds and pistachios, for garnish

Directions

Make the Kehwa

1. In a large saucepan, add 4 cups cold water, Kashmiri tea leaves, star anise, cinnamon, cloves, and green cardamoms. Bring to a boil.
2. Add baking soda and salt, then reduce heat slightly and simmer until the liquid is reduced by half (about 2 cups).
3. Pour in 2 cups ice-cold water along with a few ice cubes from a height.
4. Aerate by vigorously pouring about 1 cup of the tea back and forth between mugs or with a ladle for 10 minutes (“phaintna”).
5. Once deep red bubbles appear, remove from heat and strain. This kehwa concentrate can be stored in the fridge for up to 2 weeks.

Make the Pink Tea

6. In a saucepan, bring milk to a boil. Add sugar if using.
7. Pour in the kehwa (1:1 ratio with milk, or adjust to taste).
8. Simmer briefly, then cover and let the tea rest for 2–3 minutes to develop flavor.

Serve

9. Pour into serving cups. Garnish with crushed almonds and pistachios. Enjoy warm.

Servings and Timing

• Servings: 4 cups
• Prep Time: 10 minutes
• Cook Time: 40 minutes (including kehwa preparation)
• Total Time: ~50 minutes

Variations

• Use half-and-half or cream instead of milk for a richer tea.
• Add saffron strands to the milk for extra aroma and golden undertones.
• Sweeten with honey or jaggery instead of sugar.
• Skip sugar entirely for a more traditional salty taste.
• Add a pinch of ground cardamom to the milk for stronger spice.
• Garnish with rose petals for a festive touch.
• Try cashews or walnuts instead of pistachios for garnish.
• Infuse a drop of rose water for floral notes.
• Make it vegan by using almond or oat milk (color may differ).
• Serve chilled over ice for a refreshing summer version.

Storage/Reheating

• Store kehwa concentrate in the fridge for up to 2 weeks.
• Reheat gently with milk when ready to serve.
• Avoid boiling after milk is added to preserve flavor and color.

FAQs

Why does Kashmiri Chai turn pink?

The pink color develops when baking soda reacts with the tea leaves and oxygen during aeration.

Can I use green tea instead of Kashmiri tea leaves?

No, Kashmiri tea leaves are unique and essential for the authentic flavor and pink color.

Is Kashmiri Chai sweet or salty?

Traditionally, it’s slightly salty, but many modern versions add sugar for sweetness.

Why do I need to aerate the tea?

Aeration oxidizes the tea, deepening the flavor and helping achieve the signature pink color.

Can I skip baking soda?

No, baking soda is necessary for the chemical reaction that gives the tea its pink hue.

Can I double the recipe?

Yes, simply increase all ingredients proportionally.

Why didn’t my tea turn pink?

Possible reasons include not using Kashmiri tea leaves, not aerating long enough, or using too little baking soda.

Can I make it ahead of time?

Yes, prepare and store the kehwa, then add milk when ready to serve.

Does the tea taste very strong?

It’s rich and earthy with a unique balance of spiced and creamy flavors, but not bitter.

What’s the difference between Kashmiri Chai and regular chai?

Kashmiri Chai uses special tea leaves, baking soda, and aeration, giving it a pink color and unique salty-sweet taste, unlike spiced masala chai.

Conclusion

Kashmiri Chai (Pink Tea) is a one-of-a-kind drink that’s as beautiful as it is flavorful. With its creamy texture, delicate spice, and signature pink color, it’s a warm and festive beverage perfect for special occasions, gatherings, or simply cozying up on a cold day.

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