Kashmiri chai

Here's a simple recipe for traditional Kashmiri Chai, also known as Pink Tea

Ingredients

2 teaspoons loose-leaf black tea (Kashmiri Chai leaves or any strong black tea)

1 teaspoon baking soda

1 teaspoon salt

1/4 teaspoon ground cinnamon

1/4 teaspoon ground cardamom

1/2 cup milk (dairy or non-dairy, such as almond milk)

1 tablespoon sugar (or to taste)

2 cups water

1 tablespoon unsalted butter or ghee (optional)

Chopped almonds or walnuts for garnish (optional)

Instructions

Start by brewing the tea: In a medium saucepan, combine the water, tea leaves, baking soda, salt, cinnamon and cardamom. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 10-15 minutes, or until the tea has reduced slightly and the flavors have melded together.

Add milk and sugar: Add the milk and sugar to the tea and stir to combine.

Simmer and reduce: Continue to simmer the tea over medium-low heat for another 10-15 minutes, or until the milk has thickened and the tea has reduced to your desired consistency.

Strain and serve: Strain the tea into cups and discard the solids. If desired, add a pat of unsalted butter or ghee to each cup. Garnish with chopped nuts, if desired.

Tips and Variations

Use high-quality tea leaves for the best flavor.

Adjust the amount of spices and sugar to your taste.

For a creamier tea, use more milk or add a splash of heavy cream.

Experiment with different types of milk, such as coconut milk or oat milk.

Serve Kashmiri Chai at special occasions or as a comforting drink during the winter months.