Name: Kashmiri Chai (Pink Tea) Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Indian
Ingredients: 4 cups cold water; 3 tbsp kashmiri tea leaves; 1/4 tsp baking soda; 1/3 tsp salt; 1 star anise; 1 inch piece of cinnamon; 3 cloves; 5 green cardamons; 2 cups ice-cold water; 1 cup milk; 1 cup kehwa; 1-2 tbsp sugar (optional); crushed almonds & pistachios (for garnish)

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Kashmiri Chai (Pink Tea) is pure magic in a mug, famous for its lush pink color and aromatic blend of spices. This beautiful drink isn’t just a treat for the eyes—it’s the soul-soothing, subtly spiced beverage that turns any winter evening into a celebration. Whether you’re curled up under a blanket or sharing stories with friends, this creamy, nutty tea brings warmth and elegance to every sip. The art of making it is almost meditative, and the result is truly unforgettable for anyone who experiences authentic Kashmiri Chai (Pink Tea).

Kashmiri Chai (Pink Tea) Recipe - Recipe Image

Ingredients You’ll Need

Making Kashmiri Chai (Pink Tea) is all about layering delicate flavors and creating that signature blush-pink shade. Every ingredient here has a beautifully specific role—some deepen the aroma, some brighten the color, and others add creaminess or crunch.

Kashmiri tea leaves: The heart of Kashmiri Chai (Pink Tea)—these mild, greenish leaves lend the drink its unique flavor and help achieve the coveted pink hue.
Cold water: Starting with cold water is key for a slow infusion, extracting both flavor and color from the tea leaves.
Baking soda: This little pinch helps unlock the pink transformation—don’t skip it!
Salt: Just a touch intensifies the flavor and balances the sweetness and spice.
Star anise: This spice adds a gentle licorice note and a rich aroma that lingers.
Cinnamon stick: Use a 1-inch piece for warm, woody undertones that make every sip cozy.
Cloves: Three cloves offer a bold layer of spice that beautifully complements the tea.
Green cardamoms: Five pods add a fresh, floral lift that is classic in Kashmiri Chai (Pink Tea).
Ice-cold water: Pouring this from a height helps with aeration, which is essential for the pink color.
Milk: One cup brings in creaminess and helps set that gorgeous blush color.
Kehwa: The concentrated version of the spiced tea base, ready to mix with milk for serving.
Sugar (optional): Adds just a touch of sweetness, if you prefer.
Crushed almonds & pistachios (for garnish): These are the crowning glory—nutty, crunchy, and oh-so-traditional.

How to Make Kashmiri Chai (Pink Tea)

Step 1: Brew the Spiced Tea Base

Start by combining 4 cups of cold water, 3 tablespoons of Kashmiri tea leaves, star anise, cinnamon, cloves, and cardamoms in a large saucepan. Slowly bring everything to a boil. This gentle heating lets all the flavors meet and mingle, setting the foundation for the iconic aromatic depth of Kashmiri Chai (Pink Tea).

Step 2: Add Baking Soda & Salt, Then Simmer

Once your spiced tea is bubbling, stir in the baking soda and salt. Watch as the mixture deepens in color and becomes slightly frothy. Turn down the heat and let this cook away until it has reduced by half—about 2 cups remain. Patience here means richer taste and a more vibrant color!

Step 3: Aerate with Ice-Cold Water

Now comes the “phaintna” or vigorous beating step—carefully pour in 2 cups of ice-cold water (with some ice cubes), dropping it from a height. Use a ladle or mug to scoop and pour the tea from above for about 10 minutes. This step is a labor of love, but it’s essential for transforming your brew into true Kashmiri Chai (Pink Tea) with that rosy color.

Step 4: Strain & Make Kehwa (Concentrate)

After some athletic aerating, you’ll notice deep reddish bubbles floating on the surface. Switch off the heat, strain the tea, and set this kehwa aside. The beauty is, you can keep this concentrate in the fridge for up to two weeks, ready for instant pink tea cravings!

Step 5: Prepare the Milk Mixture

In a fresh saucepan, bring 1 cup of milk to a gentle boil. Stir in sugar if you like a touch of sweetness. Then, add the kehwa concentrate, adjusting the ratio based on how robust or creamy you want your Kashmiri Chai (Pink Tea). Let it come to a gentle simmer, then cover and let it rest (“dam”) for 2-3 minutes.

Step 6: Garnish and Serve

Pour the steamy pink tea into your favorite cups and finish with a generous sprinkle of crushed almonds and pistachios. Every sip now promises creamy texture, nutty crunch, and pure comfort!

How to Serve Kashmiri Chai (Pink Tea)

Garnishes

Never underestimate the power of a good garnish! Crushed almonds and pistachios are the ultimate way to crown your Kashmiri Chai (Pink Tea), adding both color and a glorious crunch. If you want to go the extra mile, a few dried rose petals create a stunning, festive touch.

Side Dishes

This tea pairs perfectly with traditional Kashmiri breads like kulchas or bakarkhani, but feel free to get creative. Buttery biscuits, saffron-infused cakes, or even a simple almond cookie will make your tea spread feel like an epic celebration.

Creative Ways to Present

Try serving Kashmiri Chai (Pink Tea) in small clear glass cups to show off that beautiful color, or pour it into dainty porcelain for a classic afternoon treat. For gatherings, set up a DIY garnish bar so guests can top their tea just how they like it!

Make Ahead and Storage

Storing Leftovers

Your prepared kehwa (spiced concentrate) can be safely stored in a glass jar in the fridge for up to two weeks. Just make sure the lid is tightly sealed to keep all those lovely spices fresh and aromatic. When you’re in need of comfort, you’re only a cup of milk away from having Kashmiri Chai (Pink Tea) in minutes!

Freezing

If you want to stash the kehwa for even longer, pour it into ice cube trays and freeze. Once frozen, transfer the cubes to a zip-top bag. These flavor-packed cubes are perfect for a quick batch of Kashmiri Chai (Pink Tea) on a whim—just thaw and mix with hot milk.

Reheating

To reheat, simply place your kehwa and milk in a saucepan over low heat, stirring until hot but not boiling. This gentle approach helps preserve the delicate pink color and the balance of spices, so your next cup is just as special as the first.

FAQs

Why does my Kashmiri Chai (Pink Tea) not turn pink?

Getting the perfect pink hue can take practice! The color comes from the interaction between the tea leaves, baking soda, and aeration. Make sure to vigorously “beat” the tea and use authentic Kashmiri tea leaves; skipping the baking soda or not aerating enough can keep your tea from turning pink.

Can I make Kashmiri Chai (Pink Tea) without the kehwa?

Technically, the kehwa is just the concentrated base of the spiced tea—but preparing it separately means you can make a batch ahead and mix a single cup whenever you crave it. While you can make it all in one go, having kehwa on hand keeps tea time fuss-free!

Can I make this dairy-free?

Absolutely! Substitute a rich, unsweetened plant-based milk like oat or almond, which pairs especially well with the nuts on top. The pink color and all the flavors still shine beautifully in a dairy-free version of Kashmiri Chai (Pink Tea).

Is the pink color natural?

Yes, the enchanting blush comes naturally from a magical reaction between the tea leaves, baking soda, and a bit of science! No artificial coloring required—just patience, proper technique, and a little Kashmiri know-how.

How can I adjust the sweetness?

Kashmiri Chai (Pink Tea) is traditionally not overly sweet, but you’re in control. Add sugar to taste during the milk stage, or serve it on the side so everyone can customize their cup. Honey or a dash of sweetened condensed milk is also lovely for a decadent touch.

Final Thoughts

If you’ve never made Kashmiri Chai (Pink Tea) from scratch, let this recipe be your invitation! The ritual is as calming as the first sip is rewarding, and your kitchen will be filled with the most intoxicating aromas. Trust me: once you experience this jewel-toned comfort drink, it’ll have a permanent spot in your tea repertoire. Give it a try and discover why it’s cherished in homes across the world!

Kashmiri Chai (Pink Tea) Recipe

★★★★★

5.2 from 17 reviews

Author: Sophie
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

Learn how to make the authentic and flavorful Kashmiri Chai, also known as Pink Tea, a traditional tea beverage from the Kashmir region in India. This unique tea is infused with aromatic spices and has a beautiful pink hue that is both visually appealing and delicious.

Instructions

Prepare Spiced Tea: In a large saucepan, combine water, kashmiri tea, star anise, cinnamon, cloves, and green cardamom. Bring to a boil.
Add Baking Soda: Once boiling, add baking soda and salt. Simmer until the liquid reduces to 2 cups.
Aerate the Tea: Add ice-cold water and aerate the tea vigorously for 10 minutes.
Strain: When bubbles form, strain the liquid and store the ‘kehwa’ in the fridge.
Prepare Milk Tea: Boil milk, add sugar, and kehwa. Adjust ratios to taste and simmer for 2-3 minutes.
Serve: Pour pink tea into cups, garnish with crushed almonds and pistachios.